Almond and Carrot Bagel with Sunflower Seed Cream Cheese
 
 
Raw & Vegan Culinary Course
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
'Cream Cheese'
  • 1 C Sunflower seeds
  • 1 T Miso
  • ½ Lime, juiced
  • Dash of Black Pepper
  • Dash of Himalayan Salt
Tomato & Date Relish
  • 2 Roma Tomatoes
  • 1 Soft Madjool Date
  • ¼ White Onion, small
  • ½ Lemon, juiced
  • ½ T Himalayan Salt
Instructions
'Bagel'
  1. Blend all ingredients, except flaxseeds, until it resembles rice like consistency.
  2. Add flaxseeds and blend until sticky dough forms.
  3. Add more almond milk if mixture is too dry.
  4. Shape into 50 mm thick squares and dehydrate for 6 hrs on vegetable setting or until desired texture.
'Cream Cheese'
  1. Mix all ingredients together until creamy.
Tomato & Date Relish
  1. Mix all ingredients together until smooth.
Notes
The bagels were nice and moist inside with a crispy outer after being dehydrated.

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.

I enjoyed the ACV, miso, onion and garlic which all kept their taste and blended nicely creating the bagel.

I think it’s light for breakfast and a pleasure to eat :)
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/bagel-with-cream-cheese/