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June 4, 2011

Bagels in the Raw

I'm so totally pleased with the way these turned out and I am re-posting this, but wondering if I could make this recipe with something other than Kamut. Sprouted Kamut really really really gives raw bread the most wonderful "chew appeal." . These are the cutest mini bagels I've ever seen, and the taste and texture are both fantastic!!!

Bagel Dough
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


Preparation
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.

Transfer dough to a clean surface and divide into 10 even sized balls. (My notes: Knead each ball and then roll into a 6" log. Pres and seal two ends together, creating a bagel shape). It should be not thicker than 2".



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.
Serve
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.

Creamed Cheese
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.

Pour mixture into a nut milk bag or cheese cloth and gently massage the bag, squeezing out excess moisture. (You can also keep the cheese in a bag and place it on a bowl, topped with a plate and weighted object. Cover with a towel and let sit for several hours). Or simply remove from bag, chill for at least 2 hours and serve. Feel free to add chives, parsley, garlic, etc, depending on your taste preference.

11 comments :

smilinggreenmom said...

Okay I would love to know just how to sprout Kamut Wheat? We love eating Kamut Wheat flour but I have no idea how to do all this by hand? I would love some more tips as this is our favorite grain and it is so healthy! :) Thanks!

Rawfully Tempting said...

smilinggreenmom - check out this link for directions on sprouting kamut...

For the bagel recipe, after sprouting, I dehydrated the kamut and then ran it through a nut/seed grinder to make flour.

http://www.rawfullytempting.com/2010/07/rawfully-tempting-basic-bread-dough.html


Please let me know how this works for you.

Blessings

Debra said...

I can't wait to try these. I am going to be on the look out to kamut.
Thanks!
Blessings, Debra
Raw Vegan Diet

dorothy said...

Hi
You start off by saying " Sprouted Kamut really really really gives raw bread the most wonderful "chew appeal",.....I say "why change a good thing! They look fabulous and I am sure taste delish.

Give me a little time on this one. I would like to look something up before I suggest another grain.

Have you thought about turning the bagels into a pie crust for a twist?

Rawfully Tempting (Barbara) said...

The only reason is because Kamut contains some gluten and I'd prefer them to be gluten free...but honestly, it is the gluten that gives it that consistency. Kamut is supposedly much lower in gluten than wheat and some folks that are gluten sensitive can handle it. I can't eat a lot of it, so only have it once in awhile. It's in my pizza crust too. Many folks use buckwheat, but I don't care for the taste or consistency nearly as much.

As for pie crust - nah..I don't think I'd like this batter as a pie crust. It's good for breads. If you come up with something, let me know!!!

Amy said...

I have a gluten allergy. Any suggestions on making gluten free raw bagels? I love bagels but don't like to buy anything frozen.

Rawfully Tempting - Barbara said...

Hi Amy..that is a tough one..even my raw bagels are made with SPROUTED Kamut..which is very low gluten content, but not gluten free. Gluten is what gives bread it's elasticity. You would have to experiment and one of these days I'll give it a try..my cookies are gluten free..and i use gluten free sprouted oats and quinoa in addition to nut flours..but bagels need to be a little chewy. There are certainly gluten free breads and crackers you could make..and create them in bagel shapes!!! LOL..my raw bagels certainly taste very different from cooked bagels...but i thought the visual was worth it....and there is a similarity in consistency, thanks to the Kamut....as I get into the cooler months, I'll probably get back to more bread making.....and be sure to post! xoxo

Anonymous said...

After making almond milk, there is leftover pulp...could I dehydrate this and use it in the recipe?

Rawfully Tempting - Barbara said...

Yes. I always save my pulp and dehydrate it to make "almond flour." After dehydration, I run it through the nut seed grinder, food processor, etc. to get a finer flour. Good luck!

lynntofu said...

I just made the cream cheese. When I squeezed out the moisture I had about 1/4 C or so of liquid. Do you have any ideas what I can use that liquid in? It tastes good, but not on it's own. Thanks!

Rawfully Tempting - Barbara said...

How about using it as a cream for a raw veggie soup???

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