I am not sure if it is proper to use the word “bagel” because typically, bagels have a chewy texture and a slightly crisp outer layer. This is accomplished by handling the dough in a special way before it is cooked, preventing it from rising too much and giving the bagel its signature texture. Bagels are also typically steamed or boiled prior to baking. This raw bagel batter turns out more bread like. But in the world of making raw breads, one has to hold onto every yummy morsel and appreciate what is given to us!
- Making oat flour: first make your oat flour but putting raw, gluten-free oats in your food processor, processing until it reaches a fine flour consistency.
- Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, French Garden Seasoning, and salt. Pulse till mixed.
- Add almond pulp, Irish moss, date paste, and lemon juice. Blend till everything is well incorporated. Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time.
- Remove the batter using 1/4 cup measuring cup. Roll into a ball and gently flatten. Using the apple corer, remove the center hole, creating a bagel shape.
- Place bread on the mesh sheet that comes with your dehydrator and dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
- Decrease the temperature to 105 degrees and continue to dehydrate for approx. 10 hours.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days. The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long expiration date.