Raw Apple Cinnamon Raisin Bagels with Vanilla Cashew Cream Spread

As I said last week, I’ve been dreaming of bagels. I’ve been wanting to make a raw version for awhile now but it seems you have to use Kamut to be able to get a “chewy” textured raw bagel. Kamut is an ancient form of wheat and even though its easier to digest then modern wheat, I’d rather not even go there. So I scoured the internet in search of an appealing, gluten free, raw bagel that could satisfy by craving for an old favorite breakfast item.

Raw Apple Cinnamon Raisin Bagels 
with Vanilla Cashew Cream Spread
Adapted from rawfoodsolution.com
Makes 8 bagels
3 apples, peeled & chopped (2 1/2 cups)
1/4 cup dates, soaked for ten minutes, pitted
1/2 tablespoon lemon juice
1/4 teaspoon salt
1 cup ground flax meal
1/2 cup coconut flour
1/2 cup raisins
tablespoon cinnamon
1/4 teaspoon nutmeg

Place dates, apples, lemon juice, salt & spices in a blender until smooth. Add to medium mixing bowl and mix with flaxseed meal, coconut flour and raisins.

The mixture should hold together like a stiff dough. If it is too moist add a little extra coconut flour, or if it is too dry add a small amount of water. Divide the mixture into eight equal portions and form into bagel shapes. Make sure they are tall enough so that you will be able to slice them in half. 
Place in the dehydrator for about 24 hours or until they are sufficiently dehydrated. (Dehydration time can vary depending on humidity, the size of your dehydrator, and what other items you are drying at the same time.)

When you take these out they may resemble hockey pucks and you may think they got too hard but slice them and see how wonderfully “doughy” they are inside. 

Vanilla  Cashew Cream Spread

1 cup raw cashews, soaked overnight
1 vanilla bean or 1 tsp of vanilla extract (I added both)
2 tablespoons lemon juice
2 teaspoons agave nectar
1/4 cup coconut oil
1/4 teaspoon salt

Blend everything in blender. Add a few tablespoons of water one at a time, to create the consistency that you are happy with. 

It will set up a little after storing in fridge. Spread on bagels before serving or dip your favorite raw cookie, fruit, or eat it with a spoon like I did!

They are mini, but filling!

I could eat this by the spoonfuls. I keep looking for different things to dip into this great spread! Strawberries perhaps? mmmm……


4 thoughts on “Raw Apple Cinnamon Raisin Bagels with Vanilla Cashew Cream Spread

  1. Hey Janet! Thanks, they were really yummy in the mornings….I honestly think Buckwheat Flour would be fine, and I think almond flour could work too! If you decide to try it subbing the coconut flour, please share how they turn out! ๐Ÿ™‚ I may try to do some subbing myself this weekend….I will post if I do.

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