Saturday, November 29, 2014

Raw Cinnamon Raisin Bagels with Honey Cashew Cream Cheese

Raw bagel with cashew cream cheese
The hubby loves bagel and cream cheese. We thought we would make sweet ones first for our son and grandmother.
raw cinnamon raisin bagels
Made 7 1/4 cup 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

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