Healthy Paleo Cinnamon Raisin Bagels
Grain free and paleo cinnamon bagels that look and taste real! These soft and delicious healthy gluten free bagels are filled with sweet raisins and swirls of cinnamon. Super easy to make! Made and ready to cook in 15 minutes. You won’t even know they are paleo!
I have been baking all the holiday things this week. Finally, I am getting into the Christmas spirit. I know, it took me awhile. Because, when I should have been making Christmas cookies; I was making ice-cream. Ha ha, I just didn’t want summer to end! But since there is no way to wish that warm weather back, I have come around to all things seasonal. Warm cinnamon and raisin bagels– I’m pretty sure that counts;)
I turned on Christmas music this week, put the lights up, and well… we even had our first snow. So, I’m pretty much all wrapped up in the holidays now.
cinnamon swirls and tasty bagels
What better way to spend the morning then biting into one of these delicious paleo bagels. Toasted and topped with warm melty butter, you won’t know these are grain free!!! Warm and cinnamony with sweet raisins, these bagels taste REAL and and look like it too. I love creating healthy paleo baked goods that fool even me into thinking that it’s not paleo.
Setting up this photo shoot was very festive. A little green and some moody light. Plus, the soft piano music in the background just topped it all off (too bad you can’t hear it). And the aroma of toasted cinnamon bagels… Well, YUM! I just wanted to bite into one of these without waiting for photos to be done. So, I may have snagged a little bite in between shots.
baking bagels with cassava flour
I have really been into baking with Cassava flour lately. Because when I figured out how to make bread, pizza, and bagels that are totally legit. I pretty much was in the kitchen for days making all the breads, pizzas, and bagels. Cassava flour is a fantastic grain free alternative to wheat flour. It can be substituted 1 cup for 1 cup. Grab a bag of this delicious paleo flour! Every paleo baker needs this amazing flour in their pantry. Because paleo bagels need to happen! Cassava flour cannot be substituted for any other paleo flour in this recipe.
order cassava flour here
These cinnamon bagels were a hit with all my taste testers. I just had to make another bagel recipe, because my regular Paleo Bagels are so popular! Bagels are simply an instant hit! I know I love them:) Also, I was just dying to make a cinnamon raisin version of paleo bagels. And so, here we are. Enjoy!
P.S. If you leave out 2 tablespoons of the maple syrup the calorie count goes down by over 100 calories! Just in case you were wondering;) And they still taste A-MA-ZING!
- 1 cup cassava flour
- 1 cup arrowroot flour
- 1/4 cup maple syrup
- 1/4 cup palm oil shortening
- 4 medium eggs
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
- 1 medium egg beaten
| Info |
| Cook Time | 30 minutes |
| Prep Time | 15 minutes |
| Servings |
bagels
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Rate this recipe!
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Ingredients
Bagels
Egg Wash
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- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a KitchenAid mixer (or by hand), combine all of the ingredients for the dough (except the raisins and cinnamon).
- Once the dough is is smooth, gently incorporate the cinnamon and raisins.
- Separate the dough into 4 equal parts.
- Fill a large sauce pan with 2 quarts of water or half way full. Bring the water to a boil and then turn it slightly down, but keep the water boiling.
- Roll each segment of dough into a ball and then shape it into a bagel.
- Drop one bagel at a time into the boiling water and let them cook for 1 minute on each side or until they rise to the top of the water.
- Once the bagels have boiled, set them on the baking tray. If you so desire to put an egg wash on the bagels to make them brown- simply brush the egg wash on top of the bagels.
- Bake the bagels on 350F for 30-35 minutes until golden brown.
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Nutrition Facts
Healthy Paleo Cinnamon Raisin Bagels
Amount Per Serving
Calories 520
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 233mg
78%
Sodium 679mg
28%
Potassium 239mg
7%
Total Carbohydrates 108g
36%
Dietary Fiber 6g
24%
Sugars 33g
Protein 9g
18%
Vitamin A
5%
Vitamin C
19%
Calcium
20%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
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45Comments
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Hi Kylie. Congrats for your page. I’d like to ask you if I can sub those flours for oat flour or rice flour because here in Brazil there is no those flour. And palm oil shortening I can sub for butter or canola oil? Thanks and happy holidays!
Hi Fernando, I haven’t tried any other flours, so I cannot guarantee it would work. My best bet would be to use 1/2 oat and 1/2 tapioca.
Hi Kylie, I live in Canada and it is extremely difficult to find Palm Oil Shortening, is there anything you would recommend substituting? Please let me know.
Yes! You can use coconut oil or butter:)
Is the nutrition break down for 1 bagel?
Yes, it is. They are really big though!!
Fantastic! I used almond flour, pistachio flour, tapioca, arrow root, and baking flour lol but these are so great, thank you!
Wow! That’s great! I love that you mixed up the flours:) I think that will be super helpful for people who have allergens to these flours.
Melissa, what were your measurements of the flours that you subed in?
Melissa, what were the measurement for the flours that you subed in?
These are great!! I’m a big fan of your regular bagels and just had to try these. I thought about mixing the cinnamon in earlier with the dry ingredients but then realized that mixing it at the very end as you suggest gives it more of a cinnamon swirl look, which is awesome! Such a yummy treat!!
Thank you Joy! Glad you enjoyed the bagels! 🙂
Kaley have you made cinnamon rolls yet?……I would like a recipe for that.
Hey Debbie! I have!! But I haven’t published them to the blog… it’s on my to-do list!! 🙂 Great suggestion, it’s super helpful!
What might be the reason they are taking forever to bake? I’m going on 45 minutes and they’re still doughy around the hole.
Hmmm, that’s strange! Never had that happen before. Is your oven maybe set at a different heat?
Brand new oven! I even used convection so it should have taken less time. I think I’ll try and make 5-6 next time and see if smaller is better. We’re still eating the parts that are done, which is most of the bagel. They are super yummy with sunbutter!
100g’s of carbs?? Ouch! Seems kind of high. Any way to get them down?
Yes, it is. They are really big though!!
Just wondering is the carb count for this really 108g?
Yes, it is. They are really big though!!
My power went out after boiling the bagels 😔. Can I put in fridge and bake later or I need to toss them?
It came on!
Yes, totally!
These are amazing!! All of your recipes are amazing that I have tried! Thank you! Soooo tasty! 😋😋
Hi Kaylie, I am so looking forward to making these! I just have a question out of pure curiosity… What is the purpose of boiling the dough? I have never heard of this before except for making dumplings! Thanks for your help! 🙂
Hi Danielle! Boiling the dough sets the crust before baking as well as lends to the chewiness in the bagel. Boiling creates a thin elastic crust on the bagel that lets the bagel rise as well as creates a soft interior texture! Yum 🙂 Hope that helps 🙂
Thanks so much for this. I was having such s specific craving for these and I’m really excited to try them out. I have one question about the boiling: Do you mean boil on each side until they float to the top on each side? Or boil on one side until it floats up?
Hi there! Just boil on the first side until they float up. Then turn and boil for another 1 minute. 🙂
I just want to let you know that I’ve made your bagels like 5 times and I love them so much. They are my favorite thing to bake, I’m serious. I’ve substituted maple syrup for honey and also cassava syrup. I’ve substituted arrowroot for tapioca and potato starch and they always work. Its such a great recipe and I love that if I’m missing an ingredient that it’s an easy substitution. I love these!
So good to hear! Thank you so much for the kind words, glad you are enjoying this recipe! 🙂
I made these today and wonder if subbing coconut oil maybe changed the texture? I made your hamburger buns last week and they were amazing- never going back to store bought again after trying these! But these bagels ended up being more cakey and crumbly. I was thinking I might just make the hamburger buns and mix in a little cinnamon & raisin instead next time. Do you think it was the coconut oil?
Hi Kristen, that could be- I haven’t tried it for myself to know completely. Sorry!!
I made these yesterday but the dough was very wet and too sticky. I could not roll it out. I tried adding flour to it on the counter top to roll out how I normally would with white flour and it was a disaster. Any suggestions???
Hi Ida, what brand cassava flour did you use?
Anthony’s https://www.amazon.com/gp/product/B015TNWQ5O/ref=oh_aui_search_detailpage?ie=UTF8&th=1
Hi I recently moved from Michigan to Maine and the dough was completely wrong this time when I made these bagels. Back in Michigan these bagels always turned out perfect and I’m wondering what could be causing the problems now. They did not develop that awesome bagel crust on the outside and they look very gluey. Before I even boiled these the dough was wet like a chocolate chip cooking dough. I’m wondering what could have caused this issue! Please help because I love these too much for them to not work!
Hi Savannah, climate and elevation can have effect on baking, so I’ve heard… that may be why?
I read a couple of comments about the dough being sticky…I had the same problem, but fixed it by adding in more cassava flour. Could the problem be using large eggs versus medium eggs? I only had large eggs on hand…
This is the first time I’m ever commenting on a post, but I just had to let you know how amazing these bagels are. I’ve been gluten free for 18 years and can eat very few other grains. I grew up eating NY bagels most weekends and this recipe did not disappoint. I never thought I’d have a decent bagel again – let alone one that has the taste and texture of a real bagel. Thank you so much!
Thank you so much Jennifer, that’s great to hear!
Could I sub 1/4 maple with 1/4 coconut sugar?
That might work Krissy, but I haven’t tried to be sure.
SO good!!! Replaced palm shortening with coconut oil and arrowroot with tapioca…Totally missed adding the mapple syrup (guess that’s what happens when you have brain fart all day lol) but they still turned out AMAZING! It’s seems like a perfect bagel base to switch up the additives/flavors to. Can’t wait to finish these off to attempt a blueberry chocolate chip version😋
Great to hear Danielle!