Bagels Recipe

Makes

10

Ingredients

  • 200g (7 oz/2 cups) almond meal
  • 130g (4½ oz/1 cup) buckwheat flour (made by grinding activated buckwheat groats in a high-speed blender)
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Himalayan pink salt or Celtic sea salt
  • 40g (1½ oz/½ cup) Irish moss gel; if unavailable, use 230 g (8 oz/½ cup) of puréed kelp noodles instead
  • 25g (1 oz/½ cup) peeled and roughly chopped carrots
  • 90g (3¼ oz/½ cup) pitted medjool dates
  • 3 tbsp lemon juice
  • 3 tbsp filtered alkaline water

Topping

  • 3 tbsp sesame seeds (white, black, or a mix of both)
  • 3 tbsp poppy seeds

Method

1. Combine the almond meal, buckwheat flour, garlic powder, onion powder and salt in a large mixing bowl.

2. Blend the moss gel, carrot, dates, lemon juice and water in a high-speed blender until smooth. Pour onto the dry ingredients and knead until you form a dough.

3. Divide into 10 equal portions and roll into uniformly sized balls. Flatten slightly, then use an apple corer or small round cookie cutter to cut out a centre hole, creating a bagel shape. Sprinkle the tops with the sesame seeds and poppy seeds.

4. Place the bagels on mesh dehydrator trays and dehydrate for 12 hours at 40°C (105°F), or until the outside forms a crust, but the inside is still fluffy. (If you don’t have a dehydrator, place the bagels on a baking tray and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours, then flip and dehydrate for a further 30 minutes.)

5. The bagels will keep in an airtight container for 5 days, or can be frozen in a snap-lock bag for 4 weeks. To use, warm the bagels in the dehydrator for 20 minutes before serving.

Recipe extracted from The Naked Vegan by Maz Valcorza (Murdoch Books, £14.99). Photography by Ben Dearnley.

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