One of the foods that is commonly missed when people start eating a raw food diet is bread.  Luckily traditional bagels are somewhat easier to replicate than for example, a soft French baguette.  This recipe turned out with a wonderful texture that is similar to the real thing.  Not only are these bagels delicious, but they are also a great way to use up leftover almond pulp.  I make almond milk every few days (cuz it’s super easy and quick! and way tastier than store bought), so I am always looking for ways to turn the leftover almond pulp into something useful.

Zucchini Raw Bagels

 Ingredients:

1 cup Almond Pulp  (I use the almond pulp leftover right after making almond milk.  If you don’t make your own almond milk, can substitute 1 cup of almond meal)

1/2 cup flaxseed meal

1/2 cup zucchini (chopped)

1/2 cup celery (chopped)

1/2 tomato

1/2 cup green onion (diced)

1/2 tsp of sea salt

Place zucchini, celery, tomato, and onion in a blender and blend until smooth. In a separate bowl mix the almond pulp and flaxseed meal well together and add on the blended ingredients.

The mixture should hold together like a stiff dough. If it is too moist add a little extra flaxseed meal, or if it is too dry add a small amount of water. Divide the mixture into eight equal portions and form into bagel shapes.

Place in the dehydrator for about 24 hours or until they are sufficiently dehydrated. Note that dehydration time can vary depending on humidity or the size of your dehydrator.

*** NOTE *** This recipe was created for RAW bagels.  If you are not using a dehydrator but do like this recipe, you can try baking them at the lowest temperature in a conventional oven.  Let me know how they came out!

x ek