Name: Cinnamon Raisin Bagels
Total time: PT3000.0S
Yield: 4
Ingredients: 1 cup Cassava Flour; 1/2 cup Tapioca Starch; 2 teaspoon Baking Powder; 2 teaspoon Baking Soda; 1 tablespoon Ground Cinnamon; 2 Egg; 2 tablespoon Maple Syrup; 1 tablespoon Apple Cider Vinegar; 3 tablespoon Olive Oil; 2 tablespoon Water; 1/4 cup Raisins

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Cinnamon Raisin Bagels

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These bagels are wonderful - packed with flavor and nourishing ingredients, gluten-free and paleo-friendly. This is a recipe you'll make on repeat for years to come!

Joyous Health

I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

https://www.joyoushealth.com/

50MINS

Total Time

$1.90

Cost Per Serving

Ingredients

Servings

us / metric

1 cup

Cassava Flour

1/2 cup

Tapioca Starch

or Arrowroot Flour

2 tsp

Baking Powder

2 tsp

Baking Soda

1 Tbsp

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Medium Eggland's Best Classic Eggs

2 Tbsp

Maple Syrup

1 Tbsp

Apple Cider Vinegar

3 Tbsp

Olive Oil

2 Tbsp

Water

up to 5 Tbsp

4 Tbsp

Raisins, soaked

Nutrition Per Serving

VIEW ALL

Calories

368

Fat

12.5 g

Protein

3.4 g

Carbs

60.4 g

Author's Notes

Makes 4 large bagels or 6 small.

I've provided a range for the water in case they seem crumbly, add a touch more water. Start with 2 Tbsp and then keep adding up until 5 Tbsp if necessary. If they are too sticky, then you've got too much water. Add 1 Tbsp more tapioca flour and continue adding more until they form easily to troubleshoot.

VEGAN OPTION: Omit eggs and use 2 chia eggs as follows. 2 Tbsp chia + 5 Tbsp water. Let sit for a few minutes before adding. Add another 10 Tbsp of water to the recipe as well. It needs more moisture when you remove the eggs. It also takes longer to boil because they are denser so just keep this in mind!