These Cinnamon Apple Bagels are moist, chewy and flavored with fresh apples, cinnamon and dates. This Paleo and Vegan bagel recipe is nut free, dairy free and easy to make!
I LOVE a good Paleo bagel. And this time of year, a fall flavored bagel just seems necessary. Therefore, these Cinnamon Apple Bagels will be an on-going breakfast option at my house 🙂
This apple bagel recipe is:
- Paleo & Vegan (gluten free, grain free, dairy free, egg free)
- nut free
- sweetened with apples and dates - no added sugar
- easy to make
- baked in the oven
- chewy and moist
They have a sweet, sugar free glaze on top that is optional, but really takes these cinnamon bagels to the next level.
Ingredients in Cinnamon Apple Bagels
This easy Paleo bagel recipe requires only a few simple ingredients and can be made within half an hour. Here's what you need to make them:
- arrowroot starch
- coconut flour
- ground flax
- baking soda
- xanthan gum (optional)
- powdered monk fruit sweetener
- tapioca flour
- warm water
I used Fuji apples to make this healthy bagel recipe, but any variety will work. I baked a batch with Honeycrisp apples and it was just as delicious!
For the apples, there is no need to remove the skin. But for best results, I recommend measuring the apples by weight.
Any date variety will work in this recipe. I used organic Deglet dates, but have also tested these apple bagels using Medjool dates. Measure the dates by weight for best results.
Grain Free Flours
Arrowroot starch, coconut flour and ground flax (technically a seed but I'm calling it a flour) are necessary for best results in this egg free Paleo bagel recipe. The only substitute I can recommend is using tapioca flour instead of arrowroot. No other flours work quite the same as coconut, so this ingredient is a must. As far as the flax is concerned, ground chia seed may work as an alternative, but I have not tested this.
Cinnamon and salt are used to flavor these bagels (in addition to the apples and dates). They are not required for texture purposes, but highly recommended for optimal taste.
Xanthan gum is optional, it just helps with the texture of the bagel dough - making it more pliable and easier to shape. But, I've had success leaving this ingredient out, so feel free to skip it.
How to Make Vegan Apple Bagels
This homemade bagel recipe is extremely easy to make. Since it's yeast free and the bagels are just baked (not boiled), these bagels can be made within half an hour.
Here's the step by step process:
First, preheat your oven to 350 degrees F.
Make the Dough
Next, prep the apples. Wash the skin, remove the core and chop them into small cubes. You should only need 1-2 small apples.
Place the apples and the pitted dates (make sure dates are pitted) in a food processor and blend, stopping frequently to scrape the sides. Blend until the mixture is in a chunky puree (as seen in photo 2 below).
Next, add the remaining bagel ingredients. Stir the mixture with a spatula, then blend until the dough starts to clump together in the food processor (as seen in photo 4 below).
Shape the Bagels
Remove the dough from the food processor and separate it into four equal pieces. Roll each of these pieces into a ball and shape them into bagels. If the dough is too sticky, dust your hands with arrowroot starch.
Bake the Bagels
Set the bagels on a lined baking sheet and bake in the oven at 350 degrees for 18 minutes.
After baking, remove the bagels from the oven and place them on a wire cooling rack to cool to room temperature.
These bagels don't look the prettiest without icing, but they still taste amazing! If you care about the way they look, or simply want a little more sweetness then icing them is a great solution.
Make the Icing
For the icing, combine the powdered monk fruit and tapioca flour in a small bowl. Add in the warm water and mix until smooth.
Ice the Bagels
There are multiple ways to ice the bagels. You can dip them into the icing like I did, or drizzle the icing over the top of the bagels using a spoon.
I dipped the bagels into the icing, set them back on the wire cooling rack and then sprinkled them with cinnamon.
Frequently Asked Questions
How do you store Paleo bagels?
These grain free cinnamon bagels need to be stored in the fridge after a day. Since there aren't any preservatives, this bagel recipe will not last long at room temperature.
How long do Paleo bagels last?
There's nothing quite like freshly baked bagels! These are best eaten within the first couple days, but will last up to a week in the fridge. You can also freeze them for longer storage. The bagels can be defrosted or warmed in the microwave. If freezing, I recommend skipping the icing.
Is there a substitute for coconut flour?
No. Coconut flour is a must for these homemade gluten free bagels. However, I do have a couple other Paleo bagel recipes that are made with cassava flour (no coconut flour). Check out my recipes for plain Paleo bagels and Sun-Dried Tomato Bagels.
Is it cheaper to make your own bagels?
Conventional bagels are pretty cheap but they don't contain great ingredients. Most Paleo bread products are quite expensive, so making your own is cheaper. Plus, nothing tastes better than homemade!
Also, many Paleo bread products have to be frozen because they aren't shelf stable for long. Freezing bread often changes the taste and texture - they're just better fresh.
More Paleo and Vegan Recipes
Looking for more easy Paleo and Vegan recipes? Check out these reader favorites:
- Mini Chocolate Muffins
- Chocolate Chip Cookie Dough Protein Bars
- Vegan Soft Pretzels
- Strawberry Scones
Cinnamon Apple Bagels (Paleo, Vegan, Nut Free)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 small bagels 1x
Easy Cinnamon Apple Bagels with a sugar-free icing. Paleo, Vegan, nut free, only and sweetened with fruit - the best healthy bagels.
- 175g Fuji Apple (about 1 +½ cups chopped)*
- 55g pitted dates (about 8 Deglet dates or 5 Medjool)
- 106g arrowroot starch (¾ cup + 2 Tbsp)
- 32g coconut flour (⅓ cup sifted, spooned & leveled)
- 22g ground flax (4 Tbsp)**
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp xanthan gum (optional)
- ¼ cup powdered monk fruit sweetener
- 1 Tbsp tapioca flour
- 1 Tbsp warm water
- Preheat oven to 350 degrees F.
- Make the dough for the bagels: wash the apples, remove the cores and chop them into small cubes. Place the apples and dates in a food processor. Blend, stopping every so often to scrape the sides, until the mixture is a chunky puree. Add remaining bagel ingredients to food processor. Stir the dough with a spatula a few times, then blend until the dough starts to clump together.
- Shape the bagels: Remove the dough from the food processor and separate into four equal pieces. Roll each piece into a ball and form into a bagel. (Dust your hands with arrowroot flour if the dough is too sticky.)
- Bake the bagels: Place the bagels on a lined baking sheet and bake at 350 degrees for 18 minutes. After baking, remove from oven and cool on a wire cooling rack.
- Make the icing: Mix together powdered monk fruit and tapioca flour. Add in warm water and mix until smooth.
- Ice the bagels: Once bagels have fully cooled, dip them into the icing. Or, drizzle the icing on top of the bagels using a small spoon. Top with additional cinnamon.
For best results, measure quantities by weight (in grams) when given. I use a simple food scale to measure ingredients for baking - it's cheap, convenient and much more accurate than measuring by volume.
*Any apple variety will work
**I use a coffee grinder to grind whole flax seed
Keywords: bagels, cinnamon apple, no added sugar, nut free, Paleo bagels, Vegan, Fall foods, egg free, allergy friendly
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