Almond and Carrot Bagel with Sunflower Seed Cream Cheese
Author:
Ingredients
- ‘Bagel’
- ¼ White Onion
- ½ C Almonds, soaked overnight
- ½ C Carrots, roughly chopped
- ½ C Almond Milk (or made prior 1:4 nuts to water)
- 1½ T Flaxseeds, ground
- 1¼ T Apple Cider Vinegar
- 1 T Extra Virgin Olive Oil
- ½ t Miso
- ½ t Garlic[br][br]
- ‘Cream Cheese’
- 1 C Sunflower seeds
- 1 T Miso
- ½ Lime, juiced
- Dash of Black Pepper
- Dash of Himalayan Salt[br][br]
- Tomato & Date Relish
- 2 Roma Tomatoes
- 1 Soft Madjool Date
- ¼ White Onion, small
- ½ Lemon, juiced
- ½ T Himalayan Salt
Instructions
‘Bagel’
- Blend all ingredients, except flaxseeds, until it resembles rice like consistency.
- Add flaxseeds and blend until sticky dough forms.
- Add more almond milk if mixture is too dry.
- Shape into 50 mm thick squares and dehydrate for 6 hrs on vegetable setting or until desired texture.[br][br]
‘Cream Cheese’
- Mix all ingredients together until creamy.[br][br]
Tomato & Date Relish
- Mix all ingredients together until smooth.
Notes
The bagels were nice and moist inside with a crispy outer after being dehydrated.[br][br]
I thought I’d need a lot of cream cheese and relish to add moisture to the bagel but found that a small amount for taste was all that was needed as it complemented the bagel nicely.[br][br]
I enjoyed the ACV, miso, onion and garlic which all kept their taste and blended nicely creating the bagel.[br][br]
I think it’s light for breakfast and a pleasure to eat 🙂
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