Raw Vegan Bagels
Prep time
Cook time
Total time
Serves: 6
  • 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2015/09/30/raw-vegan-bagels/