Grain Free Chia Seed Bagels


  • 2 Cups of Ground Almonds (240g)
  • 2 Tablespoons of Coconut Flour
  • 1 Tablespoon of Arrowroot Flour
  • 1 Teaspoon of Baking Powder
  • Pinch of Coarse Salt
  • 4 Eggs
  • 1/4 Cup of Apple Cider Vinegar (60ml)
  • 1 Tablespoon of Honey
  • 1 Tablespoon of Chia Seeds (or sesame, poppy, sunflower seeds etc)

These took so much experimentation and I’m really proud of the result. They’re as bagel like as I could ever imagine possible for a grain free version and absolutely incredible toasted with eggs, smoked salmon and cream cheese, almond butter – all the ways you would eat normal bagels. Best of all, they’re SO easy to make!


Combine the almond flour, coconut flour, arrowroot flour, baking powder and salt in a large bowl.

Then add in the eggs, cider vinegar, honey and mix well until its thoroughly combined.

Grease your donut pan well with coconut oil and then use a spoon to evenly spread out the mixture. The spaces in my donut pan were quite small so I actually got about 9 bagels out of the mixture but it will depend on the size of your pan! Then sprinkle the tops with the chia seeds.


Bake at 180’C for about 15 minutes.


Then take out and use them just as you would normal bagels! I like to toast mine and have them with smoked salmon or avocado and eggs.


31 Comments to Grain Free Chia Seed Bagels

  1. DetoxMama says:

    Omg! These look amazing!! I feel you on the bread thing. It is tough. When I went gluten free, I figured out a few bread recipes I was happy with, then I went Paleo and they went out the window. And a bagel?! Amazing. Thes look fantastic and a worthy place for my lox!

  2. DetoxMama says:

    Reblogged this on DetoxMama and commented:
    Unbelievable! A Paleo bagel! Just when’s thought I could never have a bagel & lox again…

  3. Wow these look truly divine. I will enjoying this weekend. Thank you!

  4. Chloe Carton says:

    This looks absolutely yum!! I’ve missed fresh bagels being coeliac so excited to try them out. Went looking for arrowroot flour and couldnt find it in ‘The Health Store’ – where did you get it?

    • Indy Power says:

      Hey Chloe! I got it in Select Stores, they sell it in little bags but you only need a tiny amount so they’re perfect! These will be the perfect thing for you if your coeliac, let me know how you get on!

  5. Reblogged this on the everything drawer and commented:
    Ok friends.. I had to share because, THESE LOOK AMAZING. I am a (not super strict) paleo eater, so having the option of paleo bagels sounds like heaven on earth! I was missing bagels hard. This is a dream come true!

  6. WOW!! These look great and don’t sound hard at all! Could I leave out the agave? Or use 100% maple syrup or raw honey instead?

    • Indy Power says:

      Thank you!! Yes of course you can substitute with either of those but I would personally go for honey as I use the bagels mostly with savory dishes so it would work better in that sense!

  7. Oh my goodness, this looks so good! I definitely had to share it on TheEverythingDrawer. Can’t wait to try it!

  8. oh… my… god…

  9. DetoxMama says:

    Haven’t found arrowroot flour. Can I use something else?

  10. paleopodzilla says:

    Just made these, and they look delicious, however as a newbie to Paleo im still not totally used to the taste of coconut flour and even the smallest amounts taste really strong, so the jury is still out on these :/

  11. […] I can take zero credit for this amazing recipe. It came from The Little Green Spooon in a bagel recipe. I was seriously dreaming about that photo for a good week or so before I finally […]

  12. […] These are the perfect thing to have when you’re not sure whether you’re in the mood for sweet or savoury. They’re amazing just toasted with a little bit of butter or my absolute favourite- with almond butter and banana! If you want to try out a savoury bagel try my Paleo Chia Seed Bagels. […]

  13. Orla says:

    Hey Indy, absolutely love your blog, best clean eating blog around, everything so easy to make and delicious, you should bring out a book, I’d be first in line 🙂

    Where did you get your donut baking tray? 🙂

    • Indy Power says:

      Hi Orla, aw thank you so much that’s so nice! Hopefully one day 😉 I got my donut pan on amazon, think it was about 15 euro for two. They have loads on there!

  14. […] so many different things. I love it with salad or it’s INCREDIBLE in a bagel, check out my Paleo Chia Seed Bagels for the perfect healthy […]

  15. […] “everything” bagels, based on and inspired by a chai seed bagel recipe by the Little Green Spoon.  The cinnamon raisin bagels were great, but I was ready for something a little more savory, and […]

  16. Tara says:

    Hi! I was wondering if i could omit the arrowroot flour and agave or sweetener of any choice. And possibly substitute the baking powder for baking soda, which would react with the apple cider vinegar? Thank-you!


    • Indy Power says:

      Hi Tara, You can omit the sweetener and swap the baking soda for baking powder but you need the arrowroot flour as it acts as a thickner and is really important for getting the right consistency!

  17. Keri says:

    Can you sub the almond flour with quinoa flour?

    • Indy Power says:

      I haven’t tried this recipe with quinoa flour- they’re very different so I think it would take some adjustments! Let me know how it goes!

  18. Tracy says:

    Hi I’ve just been put off yeast and dairy. Just wondering do you know would these be yeast free? They sound great!

  19. Siobhan says:

    Looking forward to trying this receipe. Where did you get the donut baking tin?

    • Indy Power says:

      I got mine on Amazon, make sure you go for a non stick one- makes all the difference!

  20. RICHARD TIRAS says:

    can you substitute tapioca flour for arrowroot powder?

  21. Christine says:

    ummm…these were a complete flop for me. I followed the recipe and the mixture was so crumbly dry. I added a bit of water. 15 minutes and they were still raw. At 20 min. the outside was golden but the inside still raw and when I slid them out of the mold they all broke apart and were still crumbly. And tasted like cardboard. I tried a second batch and added more AC vinegar and a bit of olive oil to see if that would hold them together better. Not much improved. Such a waste of expensive ingredients! How are others making these work??