French Garden Bagel (raw, vegan, gluten-free)
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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!
To create the bread-like texture I used Irish Moss, plus I have tried Kelp paste and both worked wonderfully. I provided links within the ingredient list that will explain how and why they work, as well as how to make them into gels. I don’t recommend skimping on them since they are an intricate ingredients for textural purposes. I hope you enjoy. amie sue
- Place the oats in the food processor, fitted with the “S” blade, processing until it reaches a fine flour consistency.
- Add the ground flax, coconut flour, French Garden Seasoning, and salt. Pulse till mixed.
- Add almond pulp, Irish moss or kelp paste, 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 (F) for 1 hour. This will create a crust on the outside.
- Decrease the temperature to 115 degrees (F) and continue to dehydrate for roughly 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.
The Institute of Culinary Ingredients™
- Dates are an amazing ingredient for raw food recipes, click (here) to read why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.