Homemade V GF 5 ingredient bagels. Super easy to whip up, no yeast ~ no time for rising! These taste just like normal bagels, chewy, soft, with a little oaty flavour. Delicious straight out of the oven warm, or toasted the next day for breakfast with raspberry jam and peanut butter!

Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium



BAGELS (makes 4)

  • 180g oat flour (2 cups) + 20g for kneading (2 tbsp)
  • 16g corn starch / tapioca flour (2 tbsp)
  • 1 tsp baking powder
  • Pinch of salt
  • 180 ml warm water (3/4 cup)
  • 70g vegan yoghurt / coconut cream (thick white part only) (1/4 cup)
  • Toppings: sesame seeds, poppy seeds, pumpkin seeds etc


  • 50g frozen raspberries
  • 1 tbsp agave syrup
  • 2 tbsp chia seeds

PEANUT BUTTER - Any smooth peanut butter


      • Preheat the oven to 220C and line a baking tray
      • Bring a large pan of water to a boil
      • In a large bowl, mix the oat flour, tapioca powder, baking powder, and sea salt.
      • Add in the water and dairy free yogurt, and mix until the dough forms. If it’s still too sticky, you can add in the additional oat flour (20g)
      • Divide the dough into 4 even balls and press your thumb through the middle of each ball to create a hole.
      • Use a spatula or large spoon with holes to carefully transfer one bagel into the boiling water pan. Cook for 1 1/2 minutes on each side, then transfer back to the parchment paper. They'll float at 1 1/2 minutes so you'll know to turn.
      • Once all bagels have been boiled and transferred to the baking sheet, sprinkle with seeds and bake for 25 minutes, or until the tops of the bagels are lightly golden.
      • Cool for 10 minutes. Toast and serve with our raspberry jam and peanut butter !
      • For the jam, heat the raspberries in a pan on low-medium heat until soft, crush with a fork, add in the agave syrup and chia seeds. Stir with the cooker off, and leave for 10-15 minutes to set and thicken.

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