June 4, 2011
By Alex, the "Raw Guru"
1 cup, sprouted Kamut flour (Kamut, soaked and 1-day sprouted grains, then dehydrated, and ground into a fine powder)
1cup, almond flour (Soak almonds overnight. Grind and dehydrate 10 hours)
3 Tbsp ground, golden flax seeds
1 cup young coconut water + 1 Tbsp meat (I used about 3/4 cup of coconut water)
5-7 dates, pitted or 1 Tbsp raw honey
1 tsp olive oil (or coconut oil)
1 tsp sea salt
In food processor, mix all of the ingredients until well combined.
Remove the dough, kneading a few times to make it pliable. If too wet, add more ground flax seed or Kamut flour.
Place the dough in a non-metal bowl and cover with a towel or plastic wrap and let sit for 1 hour.
Press each bagel into a topping of your choice:
Poppy seeds, sesame seeds (white and black), garlic sunflower seeds - (Soak sunflower seeds. Drain and sprinkle with garlic powder and salt and dehydrate until crisp), dried herbs.
Place coated bagel on tray and dehydrate at 145 degrees for 4 hours. (Only Excalibur at this temperature. All other dehydrators use 110-115 degrees, or until the top is crisp).
My notes: Cut bagel carefully with a serrated knife and continue to dehydrate, cut side up at 120 degrees for 2 hours, or until dry on surface, but still chewy inside.
Spread with cashew creamed cheese, dulse flakes, avocado slices, tomato, lettuce, red onion, etc.
You can also use this recipe to make pretzels. (I've gotta try this!!!). You can make a sweet bagel dough by adding more dates, dried fruit, apples, raisins, nuts, seeds, or homemade chocolate chips.
Alex offers a recipe for creamed cheese on the link above that sounds divine. I didn't feel like waiting, so prepared a quick version of my own.
Rawfully Tempting Creamed Cheese
1 cup cashews or macadamia nuts, soaked 2 hours
1/2 cup water
1 Tbsp pine nuts
sea salt, to taste
1/2 tsp lemon juice
1 Tbsp light miso
In blender, mix cashews, pine nuts and water until creamy. Add remaining ingredients and blend completely.
Rawfully Tempting™ is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
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