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Sprouted Raw Vegan Bagels

Dehydrated sprouted whole grain bagels, essene bread style.
Prep Time30 minutes
Cook Time12 hours
Total Time3 days
Servings: 9
Author: Amanda Nicole Smith

Ingredients

  • 2 cups soft white wheat berries; measured dry
  • 1/4 cup flax seed; ground
  • 2 tsp coconut sugar
  • 2 tsp barley malt syrup
  • 1/2 tsp salt

Optional

  • 1 tbsp grapeseed oil
  • 1/4 cup almond flour

Instructions

  • Sprout wheat berries, takes aprox. 1-3 days. Try not to rinse directly before processing.
  • Grind flax seed in spice grinder.
  • Grind wheat berries in a vitamix, food processor with serrated blades, or an omega juicer using the blank plate.
  • Add the remaining ingredients and blend once more.
  • Knead dough into a ball, in bowl.
  • Let the the dough set up for 20 minutes or so; until the outside starts to crisp up and it isn't sticky anymore.
  • Use about 1/4 cup dough per bagel, and roll into small dough balls.
  • Flatten the dough balls.
  • Make the hole with your finger and continue to make a circular motion with your hands using your thumbs to smooth the insides and the rest of your fingers to smooth the outside. Or leave the hole out.
  • Dehydrate at 115 degrees for 6-12 hours, flip once. I normally start dehydration at 155 degrees for the first couple of hours to evaporate excess water and prevent molding.
  • Store in a air tight container in the fridge.
  • Before eating, carefully cut them open and dehydrate for 30 minutes on 165 degrees or until warm. Don't worry they will still be raw and will not actually heat to 165 degrees.

Notes

Grinding the wheat berries with a food processor will result in a grainier bread, whereas an omega or vitamix will make a more familiar pastry dough.
Try to avoid rinsing grains right before blending to prevent extra sticky bread and longer dehydration times.
I sometimes add grape seed oil and almond flour to make the bagels softer after storage. I wanted to make this recipe oil free and nut free so these are optional.