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.