There is something special about making your own bread. I don’t know why but I thought making bagels was considerably more complicated than making a loaf of bread. Well, it’s not. It’s so easy, so I made you some Raw Vegan Bagels, I hope you’ll try making these at home.
![Raw_Bagel_(6_of_8)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/raw_bagel_6_of_81.jpg)
for my first time “baking” bagels, I decided to use some of the pulp leftovers from freezer. When I had the idea to experiment making raw bagels I was focused more on the idea to create a recipe with inexpensive ingredients (mostly based on leftover pulp as a main ingredient), than actually creating a perfect replica. I was actually surprised how great this recipe turned out.
The result; this raw bagel turns out more like bread texture, but delicious;)
![Raw_Bagel_(5_of_8)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/raw_bagel_5_of_81.jpg)
Ingredients:
1/3 cup flax seeds
1/3 cup sunflower seeds
1/2 cup gluten-free rolled oats
Combine all the ingredients in the food processor and process into fine flour, next add in
1 cup almonds, soaked and dehydrated
and process approximately 30 seconds. No need for too long, so make sure you don’t over process. Remove from food processor and set aside.
3 cup almond pulp, moist
2 cup carrot juice pulp
2 tbsp olive oil or coconut oil
1/4 cup filtered water
1 heaped tbsp miso paste
1/4 cup raisins
Combine all the ingredients in the food processor fitted with the S blade and
process until well combined. Pour the mixture in a large bowl, add in the seed/nut mixture (above) and
1/2 cup raisins
In a bowl, use your hands to mix together until evenly combined.
![Raw_Bagel_(4_of_8)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/raw_bagel_4_of_81.jpg)
Divide the mixture into 6 equal portions, use about a handful dough per bagel and roll into small dough balls, then flatten the balls and simply press a hole through the center. Make the hole with your finger or use apple corer to creating the bagel shape.
Place in the dehydrator and dehydrate at 140°F for 2 hours. Cut bagel carefully with a sharp knife, decrease heat to 115°F and continue to dehydrate about 6 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 6 hours. Store in an air tight container in the fridge for 3-5 days. Before eating warm them up in a dehydrator. Enjoy!
![Raw_Bagel_(1_of_2)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/raw_bagel_1_of_21.jpg)
![Raw_Bagel_(2_of_2)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/raw_bagel_2_of_21.jpg)
- ⅓ cup flax seeds
- ⅓ cup sunflower seeds
- ½ cup gluten-free rolled oats
- 1 cup almonds, soaked and dehydrated
- 3 cup almond pulp, moist
- 2 cup carrot juice pulp
- 2 tbsp olive oil or coconut oil
- ¼ cup filtered water
- 1 heaped tbsp miso paste
- ¼ cup raisins
- ½ cup raisins
- In a bowl, use your hands to mix together until evenly combined.
- Combine flax seeds, sunflower seeds, rolled oats in the food processor and process into fine flour, next add in 1 cup soaked, dehydrated almonds and process approximately 30 seconds. No need for too long, so make sure you don’t over process. Remove from food processor and set aside.
- Combine moist almond pulp, carrot juice pulp, oil, water in the food processor fitted with the S blade and process until well combined. Pour the mixture in a large bowl, add in the seed/nut mixture (above) and raisins. In a bowl, use your hands to mix together until evenly combined.
- Divide the mixture into 6 equal portions, use about a handful dough per bagel and roll into small dough balls, then flatten the balls and simply press a hole through the center. Make the hole with your finger or use apple corer to creating the bagel shape.
- Place in the dehydrator and dehydrate at 140°F for 2 hours. Cut bagel carefully with a sharp knife, decrease heat to 115°F and continue to dehydrate about 6 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 6 hours. Store in an air tight container in the fridge for 3-5 days. Before eating warm them up in a dehydrator. Enjoy!
