Raw Food Recipes: Raw "Everything" Bagels

I got the idea for these bagels when I was reading a package of "everything" bagels that my boyfriend was eating. I based the amounts of each ingredient used, on the order of non-raw ingredients on the package.

Instant gratification - these are not. It will take about 2 days in the dehydrator for a "toasted" bagel, and about 1 1/2 days for a softer bagel. This recipe makes 2 regular-sized and 1 smaller bagel, or a pizza crust.

You can use this basic recipe to make a plain bagel, just omit the onion/garlic powders and the added seeds. I like this savoury version more for raw pizza bagels, pictured below.

Ingredients:
1 cup almonds (soaked at least 2 hours)
1 cup carrots
1/3 cup dehydrated onion powder (or flakes)
3 Tbsp whole flax seeds, ground
2 1/2 Tbsp apple cider vinegar
2 Tbsp olive oil (can use 1 Tbsp)
2 tsp sea salt
1 tsp garlic powder
1 Tbsp dry almonds, ground -- This is the "cornmeal"
sesame & poppy seeds, as needed

In a food processor, grind the soaked almonds and carrots together with the vinegar, olive oil, & sea salt. Add the ground flax and onion/garlic powders and process until a sticky dough forms. You will need to keep scraping down the sides of your processor. You may also need to add 1-3 Tbsp water. If dough isn't quite workable, you can let it sit for a while, possibly in the refrigerator to firm up a bit.

Form into rolls, a bit thicker then the size of bagel you want, and mush the edges together to form the shape of a bagel. Remember it will shrink in the dehydrator, so to get a normal sized bagel, yours should start out a bit bigger.

Sprinkle the top, and sides with sesame &/or poppy seeds, lightly pressing them in. Cover dehydrator trays with parchment paper, and use the ground almonds to dust the surface of where you will be placing your bagels. This will also make them easier to flip.

Dehydrate at 105 degrees until the top is slightly dry, flip over & sprinkle with more seeds, pressing them in. Dehydrate another hour or so & flip back over. Then leave overnight or roughly 8 hours. Carefully with a sharp knife, slice bagels in half. Dry halves until desired texture, flipping periodically.