Bagels

Makes 10 Bagels

In New York City I found some amazing gluten-free bagels. I loved them so much, but they still made me feel a bit sluggish. When I came back home, I thought I’d try making a raw vegan version. And damn, it’s good.

200 g (7 oz/2 cups) almond meal

130 g (4½ oz/1 cup) buckwheat flour (made by grinding activated buckwheat groats in a high-speed blender)

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon Himalayan pink salt or Celtic sea salt

40 g (1½ oz/½ cup) Irish moss gel; if unavailable, use 230 g (8 oz/½ cup) of puréed kelp noodles instead

25 g (1 oz/½ cup) peeled and roughly chopped carrots

90 g (3¼ oz/½ cup) pitted medjool dates

3 tablespoons lemon juice

3 tablespoons filtered alkaline water

Topping

3 tablespoons sesame seeds (white, black, or a mix of both)

3 tablespoons poppy seeds

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