French Garden Bagel
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~ raw, vegan, gluten-free ~
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 particular 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 before 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 intricate ingredients for textural purposes. I hope you enjoy it. amie sue
Ingredients:
Preparation:
- 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, 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 6-10 hours.
- Shelf life and storage: My 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 the peaked of freshness, so don’t expect this bread to have an extended expiration date.
The Institute of Culinary Ingredients™
- Dates are a fantastic ingredient for raw food recipes, click (here) to read why.
- What is Himalayan pink salt, and does it 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 your own flaxseeds for ultimate freshness and nutrition. Click (here).
Culinary Explanations:
- 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 essential to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Dehydrated, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Good Morning-Amie-Sue,
I look at so many of your wonderful recipes and have tried many of them with lots of great results and good eating. My question is when you make the oat flour for the bagels (and cookies,etc.) do you soak the oats overnight before processing them into a (fine) powder? It seems like the oats would be really gummy and mushy and never turn into a powder. I have enjoyed and benefited from your usual suggestion of soaking the oats before using in most recipes but wonder if this is an exception.
Thanks so mush, :)
Patty
Good morning Patty :)
I am thrilled that you are enjoying new recipes into your diet. :0 Thank you for sharing that. Regarding the oats. You are right, it would turn basically into a paste if you soaked then tried to grind them. The key in this technique is to soak the oats as instructed, then spread it out on a dehydrator teflex sheet and dry at 105 degrees until the oats are completely dried out, THEN you can grind it into a flour. I know this seems like a pain. I recommend doing a huge batch so that way you always have this process done and ready for when you want to make a recipe. It’s sort of like going through the nut process, soak and dehydrate. But as you mentioned, this step with the oats has been a benefit to you, so it is worth it. Let me know your thoughts. Have a blessed day, amie sue
Amie-sue,
Thank you for your quick response. We figured(my husband and I) that we would have to soak the oats and then dehydrate and then grind, but thought I would ask.
Just wanted to let you know that I rode my bike 10 miles in 38 minutes, I was thrilled! I think it is all due to your recipes and I feel the food that I am now eating is actually fueling my body better. I am so glad that Cody’s market in Hood River gave me your website. My brother-in-law, who is a meat and potatoes guy, tried the cheese nips before I dehydrated them and said “Wow, this is fabulous – this would be a great dip”! Coming from him, that is a huge compliment to you! Congrats on getting through to him! :)
Thanks for everything,
Patty
Dear Patty,
10 miles in 38 minutes?!! That is amazing!! Your amazing!! Your inspiring me! hehe I am thrilled beyond measure that you have made the connection between food and fuel. :) In this day and age it is hard for people to slow down enough to recognize the impact of what food really has on the body. That is great too about your brother-in-law. What an inspiration for all. Now you are planting a seed within him. I just love it! My husband and I LOVE Hood River, hoping to make it our summer home. We have been there 2x now, once last Fall and then this summer, that is when we meet Cody. :) Please keep in touch. Perhaps one day soon we can meet! Many blessings, amie sue
Lovely..I’ve also made raw bagels…with regard to the oat flour…I sprout my gluten free oats until tails just start to form…then dehydrate them. I store the dehydrated sprouted oats in a glass jar in the freezer…and then, using my vitamix dry blender…or a good coffee grinder, grind into a nice flour. I’ve even sifted it….and the larger chunks that separate make a great raw oatmeal…or great mix to throw into oatmeal cookies….love your site..beautiful!
Thank you for sharing that Barbara!
Amie-Sue so amazing your site!
Love this, can you explain to me what is gluten free oats?
I have oats – but not sure if they are gluten free!
But like the idea to have gluten free oat!!!
Love and Blessings
Marcia
Good morning Marcia…
Oats don’t contain gluten but if the package doesn’t clearly state “gluten-free” then you don’t want a person who is sensitive to gluten to eat them…why? 2 reasons – cross contamination during processing and secondly some people are allergic to avenin, the protein found in oats. I have a post that explains this a bit, please give it a quick read. I hope it helps. https://nouveauraw.com/special-raw-ingredients/are-oats-gluten-free/
Have a blessed weekend! amie sue
Hi Amie Sue,
I am so glad to finally find a raw bagel recipe. I can’t want to try it (just gotta get the Irish Moss ordered).
Anyhoo, I have a question about the oats. I see that you and others have talked about soaking them. I guess my question is – do you have to soak raw oats as you would nuts.
The reason that I am asking is because I’ve used raw oats in recipes and didn’t know that I was supposed to soak them first.
Looking for your insight.
Thanks again for such a wonderful sight.
Hello Elaine,
There are health benefits to soaking oats. I wrote a brief post on it which you can find here. For further research you can Google it and find a lot of information out there regarding it.
https://nouveauraw.com/breakfast/soaking-oats/
If oats don’t cause any digestive issues, then it is your call. I hope some of this helps. Have a wonderful day! amie sue
This looks very yummy! A few questions:
1) How many bagels does it make?
2) Can you replace the almond pulp with flax or chia meal?
3) Can you substitute stevia for the date paste?
4) Which seasonings would produce a “Plain” bagel flavor? How about pumpernickel?
Thanks!!!
Good morning Chris,
Good to hear from you this mighty fine rainy day. Let me dive into these questions for you…
1) How many bagels does it make?
A. Unknown to be honest. It will just depend on what size you make them. I often can’t reframe myself from playing with the “doughs” and end up making bagels, buns, bread slices… so
I really am not sure.
2) Can you replace the almond pulp with flax or chia meal?
A. It will change the flavor some and the texture. You got to remember that flax and chia really soak up all liquids. Specially flax, very gelatinous, plus flax lends a “certain” flavor profile.
Is it nuts in general that you are avoiding in this recipe? If so, try sunflower or hemp seeds or maybe ground sprouted buckwheat?
3) Can you substitute stevia for the date paste?
A. I haven’t tried it in these bread recipes. I am sure it can be done but be aware that you are losing a wet, sticky ingredient that lends to the over-all texture.
4) Which seasonings would produce a “Plain” bagel flavor? How about pumpernickel?
A. Plain bagal – aah good question. I would start by omitting the French Garden seasoning, maybe up the salt a tad. Plain bagels don’t really have a “seasoning” that makes them taste plain. Their
flavor is unique and created due to how a traditional bagel is made and from the ingredients used. Not sure you would create this recipe to totally mimic a traditional bagel flavor.
Pumpernickel flavor – is a very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. I don’t use rye due to gluten allergies in the house. Could try by combining flavors
such as; caraway seeds, onion powder, molasses (if you use), maybe a tad of cacao powder. One would really have to play around.
Have a great weekend Chris!
Just made these, and they’re dehydrating! They are so cute! So excited, your recipes are amazing.
I am anxious to see how they come out for you Carley… keep me/us posted. :)
Hi Amie-Sue,
I just came across your website. Wauw…! Fantastic. I am definitely going to try some of your recipes.
I have a question: What do you do with the Irish moss? Do you soak it ?
Hello Jokah,
Irish Moss is an amazing ingredient to use. Not only for the “role” that is plays but also for the nutrients. I have a blog post done it that will give your further ideas. https://nouveauraw.com/raw-techniques/irish-moss-gel/
Thanks! I feel stupid. Could have known this. This weekend I am going to try out some of the breadrecipes you have made……wonderful!
No need to feel stupid at all Jokuh :) It’s all a learning process and trust me, I am still a student myself :) Keep me posted on how things turn out for you! Have a wonderful weekend :)
Hi Amie-Sue!
What could I substitute if I don’t have the French Garden seasoning?
Thanks! I love love love your recipes.
Renee
Renee, you can use any spices that you really enjoy. I like these spices because they are 100% Natural; Sugar Free; Gluten Free. But the bagel recipe is a great base to jump off of and test out the spices that you have in your pantry and that you like. amie sue
One more question Amie-Sue! When the recipe calls for 1/2 c. Irish moss…. is that 1/2 c. of the gel that you wrote about elsewhere on your site, or is it 1/2 c. of Irish moss before soaking and blending it into a gel?
Thanks!
Renee
Half a cup of Irish moss gel. I added that for the future. Thank you! :)
Ok…so I made these as well without the Irish Moss, but just had to add more water to keep it together. Amazed again on how the texture is crusty on the outside, but soft on the inside similar to a bagel and tasty too!
Unfortunately, I will have to “break” up with Nouveau Raw for the next week or I will gain 10 pounds by February!!!! Everything is so good…hehehe
lol Noooo, don’t break up with me! hehe So happy to hear that you like the bagels. Fun to have them every now and then. :) Thank you for keeping me posted on their outcome. Have a wonderful night, amie sue
I can not wait to try these. In your prep. directions under #3 you said something about it depends on how moist your almond pulp is, does this mean I need to make the bagels right after I make milk or do I some how moisten my already dehydrated pulp.
I am having so much fun. I would be sooooo lost without your site. You really are one amazing lady. Thank-you so much for sharing.
Suzie
Hi Suzie,
You use wet pulp, I wouldn’t rehydrate your dried pulp. It won’t be the same texture. What I mean by “Depending on how wet your pulp is” is that everyone’s pulp can be a bit different, all depends on hand strength and how much is was squeezed. A massage therapist might get more milk about her nuts… (gah, that doesn’t sound good but you know what I mean lol) Meaning massage therapist have strong hands! oooh, I should just stop there. haha Use moist pulp and if your batter seems to dry towards the end, add a little extra liquid that is the bottom line. :) So thrilled that you are having fun!!!!! Blessings, amie sue
So should I dehydrate some of my pulp for flour and freeze some not dehydrated for uses like the bagels.
I don’t know how to say this, I sometimes have trouble expressing myself. I just want you to know that this site of yours, is like a mini life line for me. I was always alone as a vegetarian, then vegan. Raw might as well be out in space some place. With your site I feel that I have a little circle that gets it. That is nice, I just can not thank-you enough for all the time and effort you put into this.
One last thing. You come across as such a hoot, have you thought of videoing some of your recipes. Judging by the way you write you would be a natural.
Suzie
Hi Suzie :)
It is always good to have nut pulp flour on hand… as well as some of the moist pulp in the freezer. That way when the kitchen bug bites, you have ingredients on hand. :) I would go ahead and dehydrate some, store it in a jar in the fridge or freezer and then grind it to a flour as needed… so to preserve as much nutrients as possible. Does that make sense?
I know how you feel, feeling like you are all alone in this adventure, but your not… you have “us” here at Nouveau Raw and others in the on-line community to support, help and encourage you! I lean on all of you too for support. I am thankful for you. :)
To be honest I would love to do videos, somethings are so much easier to demonstrate rather then fight to get them into words. I am just camera shy. I become a “deer in the headlights, with digestive issues!” when a camera is pointed at me. I hope to overcome that! Thank you for the encouragement though. Have a blessed evening! amie sue
Hi,
I have been intending to get off breads and wheat for quite awhile. Now I can actually see it as a possibility thanks to these recipes, pictures and great instructions.
About the Irish Moss: I have a bit of an issue with it, so if it is basically for the purposes of keeping things stuck together, wouldn’t it be possible to grind chia seeds and let the moist gel from that give cohesiveness to the dough?
Thanks
Hello Tirza,
I hope you can enjoy bread again. :) You can skip putting the Irish moss in the recipes for the bread, it is more for texture than for holding it together. No need to add the chia seeds unless you want the nutrients from it. Keep me posted! amie sue
Amie Sue your my best internet friend ever !!!! lmfbao~mines are in the dehydrator right now & Im superlee duperlee excited n surprised at how easy this recipe was once I was willing to try ~I dint have any Irish moss or seasoning blends but I will be getting the Irish moss asap n thats fa’sho an Im so sprung over my dehydrator Ill be making my own spice blends from here on out my family is on a very tight budget so instead I just improvised an added a lil red bell pepper and onion for seasoning ~Thanks for sharing so many bomb.com recipes
LOL Queene, you have me a great giggle and for that…thank you. :) Great job in making do with the ingredients that you have on had! Your awesome. :) Have a blessed weekend and keep in touch. amie sue
Your recipes have changed my life, and my career path. I just made EVERYTHING bagels this morning and they were delish. I topped it with a RAW pepperjack cream “cheese” I made! oh and your BANANA BREAD is outta this world. knock my socks off, blow my hair back unbelievably delicious.
Awe Kory! That is so touching! I am quite humble and really appreciate that you shared this with me. Can you tell me about your new career path? So happy that you are enjoying the recipes. I hope to continue to inspire you through my recipes. Have a blessed evening, amie sue
I have been messing with Raw foods for a few months since my favorite Raw foods delivery place closed. I got the recipes from the owner and creator and she did an online class with me. Within 1 day of getting that book, I asked people to try my raw pumpkin pie made from carrots and I started getting orders. I made more food and got more orders, everyone loves everything I have made. I make stuff up, modify recipes and make them my own and it’s great. They are supplementing my costs associated with raw foods so that helps. If I get more orders from people I may have to quit my job. My “Pepperoni” bites are hard to keep in stock. CAUSE WE ALL LOVE PIZZA! THANK YOU SO MUCH for fantastic recipes, wish I could meet you.
That is awesome Kory :) People are “hungry” for good food… healthy foods but often don’t know how to go about it. With you making and sharing these foods, you will be making such an impact on people’s lives. I am so proud and excited for you! Keep it up. Many blessings and please do keep in touch. :) amie sue
Hi Amie-Sue,
This recipe seems to have worked out for everyone but me! I followed the instructions to a tee, and yet, after dehydrating at 110 for almost 24 hours(!!!), I just cut open one of the bagels to find that the insides are still incredibly moist/wet! Whereas, your pic suggests that they should be far flakier and drier inside … Any idea what I could have done wrong?
Good afternoon Brian,
A few thoughts come to mind.
Your almond pulp might have been to wet? As you can see when making almond milk, the wetness of the pulp will always vary some depending on how much liquid you press out of it.
Did you use store bought coconut flour or did you make your own with ground dried coconut flakes? The raw store bought is what I used. It helps to remove some of the moisture in the bagel.
How thick were your bagels? They will remain moist inside but not mushy wet by any means. You can always cut them in half and continue the drying process until they dry out some.
I hope some of this might have shed some light on your situation. Have a great afternoon, amie sue
Hello Amie.
I am preparing our family menu for the upcoming week and want to make the bagels as part of our weekend brunch meal.
The recipe seems similar to your burger bun recipe- which, have gone over incredibly well with the entire family.
Are the bagels intended to be mini bagels? I tried to get an idea by taking a 1/4 cup of the burger bun dough and rolling it into a ball and gently flattening as you have instructed in the bagel recipe. They were small -about the size of a golf ball. My “test” bagel seemed much smaller than the bagels in the picture.
This is just fine as I am sure they will taste great. I wanted to get an idea to determine serving amounts. Would you recommend doubling the recipe?
Will wait to hear from you before I proceed. As always, many thanks for your generosity.
Hello Rhondy,
Truthfully you can make them any size you want Rhondy. I tend to make them smaller than normal because I find raw breads much more filling. When I make these batters I tend to makes all sorts of sizes; larger flatter ones that can be used for sandwiches, mini ones for brunches, and so forth. If you are concerned that it won’t make enough, double it and if you make extra they will freeze.
Enjoy you week and many blessings, amie sue
Hi Amie Sue,
I have just come across your site and want to say thank-you. Your advice and recipes are excellent and very practical. One quick question, you mention that the irish moss can be omitted but could I substitute it with pysillium husk instead? Thanks, Charlotte
Yes Charlotte, I would use 2 Tbsp of ground psyllium instead of the Irish moss if needed. Keep me posted how they turn out. :) Blessings, amie sue
Hi, the recipe is great but I have difficulty to find Irish moss. Can you tell I I can use psillium and how much. Or, if you have the proportions between Irish moss and Psillium?
Thank you
Hello Chiaramenet,
I would use 2 Tbsp of ground psyllium instead of the Irish moss if needed, add water if the dough is to dry to form. Blessings, amie sue
Hello Beautiful Amie,
Just became a member and I am very grateful for you amazing creations!! Was wondering if we can take out the date paste from this recipe in order to have a more savor bread.
Much Love!
Good morning,
The date paste does help some as a binder and it doesn’t make the bagel taste sweet… it is a savory recipe. But if you really want to omit, go for it. I would add 1 Tbsp of ground psyllium husks, chia seed, or flax seeds in its place. I hope you enjoy the bagels. Keep me posted. Blessings, amie sue :)