Nothing beats a fresh-from-the-oven bagel - but when you're gluten-free, finding bagels that give you that same warm, delicious flavor and feeling can be hard, if not impossible. Well, at least, it was. Friends, let me introduce you to my Paleo Strawberry Bagels, aka the most warm, delicious bagels that are free from gluten, dairy, or grains of any kind. Yes, you read that right - these light and fluffy bagels are also grain-free! If traditional bagels have become a thing of your past, it's time that these these bagels become a part of your future!
- 1 cup cassava flour
- 1 cup arrowroot flour
- 4 medium eggs plus 1 extra for optional egg wash
- 1/4 cup olive oil
- 2 tb maple syrup sub for a nut milk to make #keto
- 1 tb water
- 1 tsp baking powder
- 1 teaspoon cinnamon
- 1/4 cup fresh strawberries chopped
Preheat oven to 350.
Line a baking sheet with parchment paper.
Meanwhile boil a big pot of water.
Chop your strawberries into small pieces and set aside.
In a stand mixer*, add the cassava flour, arrowroot flour, FOUR of the eggs, olive oil, maple syrup, water, baking powder, and cinnamon.
Mix the dough until it’s combined—the dough should be very thick and sticky.
Add the strawberries, and mix with a spoon until incorporated.
Next, pick up the dough, and form a ball — lightly wet your hands if necessary.
Then separate into four - six equal parts, depending on how large you want your bagels.
Once the water is boiling, form four-six bagels and gently drop each one in the water.
Once each one floats to the top (about one minute), transfer to the baking sheet.
Place remaining egg into a small bowl and whisk, then brush each bagel with the egg wash.
You don’t have to do the egg wash—I like it because it makes the bagels crisp and brown!
Bake 23-25 minutes.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!