Go Back
gluten-free/Paleo

PALEO STRAWBERRY BAGELS

Author: Nicole Modic of @KALEJUNKIE

Print It Pin It

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E