|Raw bagel with cashew cream cheese|
|raw cinnamon raisin bagels|
almond pulp (leftovers from using 1 cups almonds to make almond milk, ~ 1 cup pulp)
2 TBS honey
1 tsp freshly ground cinnamon
~1 cup flax meal
1/2 cup raisins
Directions: mix all ingredients in a food process with a dough blade. When it looks like bread dough, balling up in the processor enough flax has been added. The amount will vary depending on the dryness of the almond pulp.
Using a 1/4 cup make almond balls. Using one's finger, place a hole in the middle, making a small bagel. Dry in the dehydrator (set at 105) on the screen, no sheets are needed. This will be 12-18 hours. Do to the higher moisture content, these will only keep for 4 days. Freeze the remaining ones.
This raw cashew cream cheese recipe is good. We added 1/4 cup of honey to the entire recipe make a sweet cream cheese