Breakfast Bagels with Avocado, Coconut Bacon and Tomato
 
 
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Ingredients
  • 2 Bagels (See recipe)
  • ½ Avocado
  • Pinch Himalayan Salt
  • 2 Slices Tomato
  • Tips of a few Rocket Leaves
  • 6 pieces Coconut Bacon (recipe below)
Bagel recipe
  • ½ Cup Almonds (soaked overnight)
  • ½ Cup Walnuts (soaked 2 – 4 hours)
  • ½ Cup Cashews (soaked 2 – 4 hours)
  • ½ Cup Sunflower Seeds (soaked 2 – 4 hours)
  • ½ Cup Sultanas (pour boiling water over and soak for 15 minutes)
  • ¾ Cup Flaxseeds
  • 1 Cup Psyllium Husks
  • 1 Garlic Clove, minced
  • 1 TBSP Lemon Juice
  • 1 TBSP roughly chopped Fennel leaves
  • 40 g Green drinking Coconut Flesh
  • ½ tsp Himalayan Salt
  • Water
  • Olive Oil
Coconut Bacon Recipe
  • 2 Cups young green drinking Coconut Flesh
  • ¼ Cup Tamari
  • 2 TBSP Organic Maple Syrup
  • 2 drops Liquid Smoke
  • Pinch Himalayan Salt
Instructions
  1. Slice a bagel in half. The bagel's halves can be warmed for 15-20 min in a dehydrator, but they are also delicious cold.
  2. Mash the Avocado with the salt in a bowl and divide between the bagels.
  3. Top each bagel with a thick slice of tomato, a few tip of Rocket leaves, and 2 – 3 pieces of coconut bacon.
Bagel recipe
  1. Soak almonds, walnuts, cashews and sunflower seeds in cold water. Rinse and drain.
  2. Place the flaxseeds in a blender and blitz into flour. Set aside in a bowl.
  3. Blend the almonds, walnuts, cashews, sunflower seeds and sultanas until they resemble a paste. Water can be added a little at a time to get a paste consistency.
  4. Add the flaxseed flour, psyllium husks, minced garlic, lemon juice, fennel, coconut flesh and salt. Add two cups of water. Blend using the processor until well combined.
  5. Shape into 6 bagels. Brush with Olive oil.
  6. Place on a dehydrator sheet and dehydrate at 48 °C (118 °F) for 12 hours.
Coconut Bacon Recipe
  1. Scoop the flesh out of approx. 2 drinking coconuts and clean the attached husk off. Give each piece a quick rinse.
  2. Slice the coconut meat into 2 by 5-6 cm strips. It is best to use the soft pieces of coconut flesh, or you will have to slice the thicker pieces thinly. The pieces of coconut flesh should be about 3 mm thick.
  3. Place the strips in a bowl with all other ingredients and leave to marinate for 20 min.
  4. Place the coconut strips onto baking paper or a dehydrator sheet, and place in the dehydrator for approximately 12 hours at 48 °C (118 °F).
Notes
This is a really filing meal that tastes gorgeous. I like it in winter, when I really don’t feel full enough after a smoothie. I think it should have had a twist of cracked pepper, but I forgot about that, and it is not in the photo. The bagel recipe makes quite a few bagels, so I always have some in the freezer, and the coconut bacon keep for about three weeks in the fridge, which is awesome as it makes for a quick, easy meal, once the initial preparation is done.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/breakfast-bagels-avocado-coconut-bacon/