Raw Gluten-Free Bagel
Servings: 6 bagels
Ingredients
- 1 cup Soaked Almonds
- 1 cup Soaked Cashews
- 1 cup Gluten-Free Rolled Oats
- 2 tbsp Hemp Hearts
- 1/2 cup Soaked Raisins (up to 4 hours)(we use golden raisins)
- 1/4 cup Ground Flax Seed
- 1/3 cup Psyllium Husk Powder
- 1 Garlic Clove
- 1/8 cup Nutritional Yeast
- 1/4 tsp Sea Salt
- 1 tbsp Fresh Rosemary
- 1 tbsp Fresh Lemon Juice
- 1 cup Water
Instructions
- In a food processor, blend all the dry ingredients into a rough paste.
- Then add lemon juice and water, blend again until combined.
- Press the mixture into an oiled doughnut pan to form the shape of your bagels.
- Remove the bagels from the pan and place on the dehydrator trays.
- Dehydrate at 115 degrees Fahrenheit for 10-12 hours.
Notes
The bagels will keep in the fridge for up to 5 days.