Though I’m sure my parents fed me other things (like Persian khoresht and dolmas, my mother’s pot roast, my grandmother’s not-so-famous microwaved lamb chops, and Trader Joe’s cat cookies), a whole lot of me feels like I was raised on bagels. Double toasted poppies schmeared thick with whipped cream cheese, a heap of lox, and a lone ranger tomato sneaking its way into my very being. From a lifetime of school day lunch boxes and appearances at nearly every family gathering, to the fundamental staple in Andrew and my weekend routine. Call it my genealogical birthright, call it the allure of a good-old-fashion carbohydrate. Nothing beats a bagel – at least not in my book.

That being said – I’m still riding the gradual transition into a pseudo-gluten-free mealtime existence train (read: valiant attempt at quelling nearly two years worth of digestive discomposure). Often easier said than lived, with bagels, sourdough, and crusty baguette tempting with their very existence, the shift has been well cushioned by my Grain Free Almond Coconut Bread and its slightly sweeter, more morning-minded soul sister: my Grain Free Cinnamon Raisin Almond Bagels. A gluten free bagel alternative, each baked bite is packed to the brim with plump golden raisins, pure maple syrup, coconut flakes, and Barney Butter’s non-GMO and small batch produced almond flour. Warming and cinnamony, nourishing and ‘bready,’ these bagels are best served fresh or rewarmed from frozen, toasted and schmeared with either dairy-free cream cheese and honey, or Barney Butter’s bare crunchy almond butter (my very favorite in their line!). 



1 ½ cups Barney Butter’s almond flour
¼ cup flaxseed meal
3 tablespoons unsweetened shredded coconut
1 ½ teaspoons baking soda
¼ teaspoon sea salt
4 large eggs, (preferably: organic + pasture raised from a local farmer)
½ cup golden raisins
3 tablespoons coconut oil
3 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 ½ teaspoon ground cinnamon
1 ½ tablespoons each: hemp seeds + shredded coconut (optional)


Preheat oven to 350 degrees F, rack in the middle.

In a large bowl, whisk almond flour, flaxseed meal, shredded coconut, baking soda and sea salt together until all clumps are broken down. Stir in eggs, golden raisins, coconut oil, maple, vinegar and cinnamon and continue whisking until mixture is just combined.

Optional: in a small bowl, combine hemp seeds and shredded coconut. Evenly distribute the mixture amongst the cavities of your silicone donut pan, giving the pan a little shake until flakes are well dispersed. (I used THIS donut pan and wouldn’t recommend any other).

Evenly distribute the batter amongst the cavities of your silicone donut pan (on top of the hemp/coconut mixture), carefully tapping the pan to make sure batter is even and settled. Bake for 25 minutes.

Allow bagels to cool before removing from donut pan – serve and enjoy!


Nutritional Information [per bagel]
250 Calories, 18.6g Fat, 16.5g Carbohydrates, 3.5g Fiber, 9.5g Sugar, 8g Protein

These bagels can easily be made into a Cinnamon Raisin Bread – follow recipe instructions, baking batter in a silicone loaf pan (I used THIS one and wouldn’t recommend any other) for 40 minutes instead of noted 25.

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