I co-own a bakery with my ex-husband in Nosara, Costa Rica. Yes, a gluten-full fantastically fluffy bread bakery! We use the best ingredients and have a line of gluten free and vegan options, and the quality of the goods Isaack puts out each morning is insane. My mouth is watering at the thought of the coconut loaf...with a dollop of ghee, life doesn't get much better!
But back to the blog...
A couple of years ago I wanted to serve up a bread-like breakfast during a catering job in Tennessee, and so I tossed together this recipe; a combo of nuts and veggies, formed into little rings...and called them bagels! Now this is a travel food staple for me as the bagels carry well without refrigeration and provide lots of good fiber to boot.
With a schmear of cashew cream cheese and cidered onions, this little dish is delish!
Raw Carrot Bagels
1 cup raw almonds
1 cup raw carrot, peeled and coarsely chopped
2.5 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons salt
1/4 cup yellow onion, coarsely chopped
3 tablespoons ground flax seed
Add first 5 ingredients to bowl of food processor and process until almonds are broken down and the mixture becomes a coarse dough.
Add in the onion and flax and process until well combined and sticky. The dough should stick together when pressed together to form a ball. If it is too dry, add water one tablespoon at a time until it is moist enough to form into bagel shapes.
Scoop out the dough small handfuls at a time and roll into a ball. Press ball onto non-stick dehydrator sheet and then poke a hole in the centre and form into a bagel shape ensuring no crumbly edges. Form all the dough into bagels.
Dehydrate at 110F degrees for 8 hours. Dough should be dried enough to peel from the sheet and then place on the mesh screen. Dry for another 3-4 hours until a nice crust forms, but the bagels are still soft in the center and tore in an airtight container in the refrigerator for up to 7 days. OR dry until fully crisp for shelf-stable travel snacks!