Bagels with Cream Cheese


 
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Bagel Dough
1 cup 1 day sprouted kamut grains, dehydrated (8-10 hrs) then ground into fine powder
1 cup almond flour (soak
almonds for 10 hrs, grind em up and dehydrate this mixture till super dry (10 hrs)
3 tbl. ground golden
flax seeds
1 cup young coconut water and 1 tbl meat
5-7 dates (pitted) or 1 tbl
honey
1 tsp
olive or coconut oil
1 tsp Celtic sea salt

Assembly
Put all the ingredients in the food processor and process until well combined. Remove the dough and knead it a couple of times to make it more pliable, if too wet add more kamut flour, or ground flaxseeds.

Next, put the dough in a non metal bowl and cover with plastic wrap or towel and let sit in the fridge for 1 hr.

After one hour, remove dough on a a clean surface and divide it to make 10 separate balls. Take each ball, knead it a few times, and make into a bagel shape. Begin from the center and work outwards. The bagel should be no thicker than 2 inches. Take each bagel and press it into a topping (recipes below) and place on a dehydrator sheet, dehydrate for 3-4 hrs. at 145 degrees (only in the Excalibur at this temperature. All others at 110-115 degrees) or until the top is crisp.

Cut each bagel with a serrated kife and if you like you can toast it up in the dehydrator for 10-15 mins. Take each bagel slice, slather it with chive cream cheese (recipe below) and some marinated tomatoes or thinly sliced cucumbers. and there you have it! This recipe is also great for making pretzels and other fun shapes.

You can also make a sweet dough by adding more dates, dried fruits, blueberries, apples, cinnamon and raisons, nuts and seeds, carob chips or chocolate chips (home made of course), etc....

Toppings
poppy seeds
black and white sesame seeds
garlic flavored
sunflower seeds (soak sunflower seeds, drain roll em in some
Celtic sea salt, and garlic powder and dehydrate till crisp)
dried herbs

Optional: You can put some "caramelized" onions into the savory dough mixture

Caramelized onions
1 red onion (sliced very thin)
2 tbs.
honey or agave nectar
1/2 cup water
pinch of salt

Mix the water, honey, and salt. Put the sliced onions in there and marinate that overnight in the fridge. Place the onion slices on a dehydrator sheet and dehydrate it for 4 hrs. Remove and chop or leave whole.

Cream cheese
2 cups soaked
cashews
1 tbs. rejuvelac
2 pinches of salt
pinch of
cayenne (optional)

Blend up the nuts till creamy, mix in the
rejuvelac and salt, and leave out for 10 hrs. at room temp. covered. After 10 hrs. place in the fridge to get more solid.
That's it! You can flavor this cream cheese with herbs, garlic, ginger, chives, dried fruit, honey, etc.... Serve it on bagels, crackers, breads, in salads...

- by Alex, Raw Guru