Paleo Plantain Bagels!

Allergy Free, Paleo, Healthy Home-Made Bagels/Buns:

I have been a little sidetracked since April, due to my wedding in May followed by our honeymoon. The wedding was AMAZING. Now I am back in graduate school and back to work. To make up for my lack of posting lately, I am posting one of my most creative, innovative recipes I have been waiting to share at the right time. These bagels are absolutely delicious. They can be halved, and topped with cashew cheese and sea salt, and toasted. They are also wonderful topped with my home-made strawberry preserves/jam (see recipe on my website posted tomorrow). They are also delicious by themselves! Best of all, they are the healthiest bagel you can imagine. Full of healthy carbs your body can readily digest, do not cause blood sugar spikes, and can even be frozen to store for later! To all with food allergies or diets that prevent you from enjoying bagels, you’re welcome. No more bagel cravings. No more eating bagels with guilt attached. Period. As long as you have this bagel recipe.

P.S.-I usually give myself a block of time to make these as they take a little longer than most of my recipes. However they are really fun to make! The process kinda makes you feel like a gastronomist!

Yields 6 to 8 bagels or buns


3 Tbsp. honey

6 ripe plantains (Publix actually carries them!)

1 Tbsp. melted coconut oil

2 eggs

2 tsp. salt

2 Tbsp. yeast

2/3 cup cashew milk (Silk Cashew Milk used)

2 tsp. coconut palm sugar (or other organic sugar)

½ cup arrowroot flour

½ tsp. baking soda

1 Tbsp. baking powder

3 Tbsp. flaxseed meal

For topping:

Sprinkle of poppy seeds

Sprinkle of Himalayan sea salt (or other sea salt)

Sprinkle of garlic powder

1 egg white mixed with 1 Tbsp. water


  1. Peel and slice your plantains and place in a food processor with the 3 Tbsp. honey, 1 Tbsp. melted coconut oil, and 1 tsp. salt. Puree until smooth and transfer to a large bowl.
  2. Warm 2/3 cup cashew milk to 120 degrees (about 1 minutes and 15 seconds in the microwave) and place in a small mixing bowl. Whisk in your 2 Tbsp. yeast, 2 tsp. sugar, and set aside to let bubble.
  3. In the meantime, add your 3 Tbsp. flaxseed meal, ½ tsp. baking soda, 1 Tbsp. baking powder, and 1 tsp. salt to your large bowl of plantain puree and mix well. Then add your ½ cup of arrowroot powder, mix well with a wooden spoon, and set aside.
  4. Preheat your oven to 200 degrees F.
  5. Check on your yeast to make sure it is bubbly and fluffy looking and add to a mixing bowl with the paddle attachment. Start to mix on medium speed, add in your 2 eggs, then add in additional arrowroot powder as needed until the dough looks like extremely thick pancake batter. Continue to mix on medium speed for 5 minutes.
  6. Grab a bagel pan (if making bagels) or a baking pan lined with parchment paper (if making buns) and lay out. Then spoon your batter into a large plastic Ziploc bag and seal shut. Cut off a small corner of the bag and pipe the batter through the hole in a circular motion around the holes of the bagel pan (of making buns simply do the same on parchment paper, but without the hole in the middle-just make fist-wide mounds).

*The bagel pan here is key if you’re making bagels, as the batter is not thick enough to completely hold the shape of a large thick bagel. The mold of the pan will help keep the base of the bagel thick.

  1. Then place your bagel pan in the 200 degree F oven, turn off the heat, and allow the dough to rise in the warm oven for 50 minutes.
  2. After 45 minutes, place a small to medium sized pot of water with a dash of salt on the stove and bring to a boil.
  3. Remove your bagels or buns from the oven and carefully place each bagel or bun into the boiling water for 20 seconds and no longer on each side with a slotted spoon and return to the pan.
  4. Preheat your over to 375 degrees F.
  5. Brush the tops of your bagels or buns with a mixture of 1 egg white and 1 Tbsp. water. Then sprinkle poppy seeds, Himalayan sea salt, and garlic powder on top on each bagel or bun. Place bagels back to the 375 degree F oven for 16 to 18 minutes or until the tops are golden and crispy looking. If you take your bagels out and the tops are not fairly hard and crisp, place back in the oven for a few minutes.
  6. Take bagels out of the oven and let sit for 30 minutes on a cooling rack and then ENJOY!

Slice in half and use in place of a hamburger bun or slice in half, toast for a few minutes, and smear with fresh fruit preserves or my cashew chive cream cheese (see post!).

*These may also be frozen for later if you want to double your batch!


  1. Paul D says:

    My family is a big fan of plantains – Sunday is plantain waffle day! Two questions:
    1) I try to minimize added sugar in my recipes. Is the granulated sugar required to activate the yeast? Also, is the honey really necessary? Aren’t the ripe plantains already sweet enough?
    2) We prefer unripe plantains (less sugar, even though it’s natural), do you think green plantains would work in this recipe? We always use green plantains for our waffles & pancakes…
    I’m very much looking forward to trying this recipe and hopefully I’ll remember to post back with my results…


    • sdhorrell says:

      Hello Paul! Thank you for your questions!
      1)The sugar and honey isn’t necessary, just optional. A small amount of sugar helps the yeast, but isn’t required for the yeast to activate. I prefer mine to come out slightly sweet, but if you don’t want any sweetness you can omit.
      2)Green plantains can be used, they are just more difficult to work with. Honestly, I’ve never tried this recipe with green plantains, but please let me know if it works for you!
      Thanks again and happy baking!


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