Buckwheat Cinnamon Raisin Bagels {Gluten-Free, Vegan}


Indulge in the delightful combination of earthy buckwheat, warm cinnamon, and sweet raisins with these gluten-free and vegan buckwheat cinnamon raisin bagels. Perfectly chewy and flavorful, these bagels offer a wholesome twist on a classic breakfast treat.


– 2 cups buckwheat flour – 1 cup tapioca flour – 1/4 cup ground flaxseed – 1 tablespoon baking powder – 1 teaspoon cinnamon – 1/2 teaspoon salt – 1 cup raisin – 1 1/2 cups almond milk (or any plant-based milk) – 2 tablespoons maple syrup – 1 teaspoon apple cider vinegar



Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, combine almond milk and apple cider vinegar, stirring gently. Allow it to sit for a few minutes to curdle, creating a vegan buttermilk.


Step 1

In a large mixing bowl, whisk together buckwheat flour, tapioca flour, ground flaxseed, baking powder, cinnamon, and salt. Add raisins to the dry mixture, ensuring they are evenly distributed.


Step 2

Pour the almond milk mixture and maple syrup into the dry ingredients. Stir well until a sticky dough forms. If needed, add a little more almond milk to achieve the desired consistency. Divide the dough into equal portions and shape them into bagel rounds.


Step 3

In a large pot, bring water to a gentle boil. Carefully place each bagel into the boiling water for about 1-2 minutes, flipping once. This process helps achieve the traditional bagel texture. Remove the bagels with a slotted spoon and place them on the prepared baking sheet.Bake the bagels in the preheated oven for 20-25 minutes or until they turn golden brown. Keep an eye on them to prevent over-browning.


Step 4

Allow the buckwheat cinnamon raisin bagels to cool on a wire rack before slicing and serving. Enjoy these gluten-free and vegan delights on their own or with your favorite plant-based spreads for a delicious breakfast or snack!


Step 5

Also Check Chocolate Flax Superfood Shake