Raw Sprouted Bagels :)

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Whoa baby...is it Friday already? Time really does fly when you're havin' fun:)

I have been spending lots of time outside, enjoying the sun(finally) and of course playing in my happy raw kitchie!

Thank you all for the wonderful comments on my last post, Real Cream Cheese. Of course the real credit goes to Poemomm for creating the recipes and posting them for everyone to enjoy:)

I appreciate everyone who wished me well about my computer problems. A few hours after I complained...I mean mentioned it in my post, my hubby came home with a shopping bag with a road runner on it. Beep, Beep!! What a great surprise:) He hooked me up with a new internet connection. He said something about me suffering long enough...lol! Actually I think it was because he needed to use the computer the other night and realized how terrible the dial-up connection was:)

I was finally able to watch some of the videos I have always just scrolled past. I got a chance to see how cute you all are:) I remembered a video I really wished I could see a few days earlier by amazing raw Chef Russell James. Although his cheese in the video totally blew me away, I used his suggestions to make a little cheese plate of my own.

Thank you Russell, my mouth was very happy!

So, back to the topic of this post...Raw Bagels

After making the lovely cream cheese earlier in the week, my thoughts immediately went to wishing for a bagel to go with it. You can use any thick bread recipe you like to make bagels, but I had a jar of sprouted soft white wheat on hand so I used a simple Essene dough. I added a drizzle of agave and olive oil with a pinch of salt to taste. The amount of wheat I had made 8 mini-bagels:)

Here are a few pictures to show how simple it is to shape a raw bagel:

Process sprouted wheat with agave, oil and salt until a ball forms. Remove from processor and knead the dough by hand for a minute if needed.

Shape dough into a round, and cut into 8 pie shaped pieces

Roll each segment into a ball

Flatten each ball slightly and poke a hole in the middle, use a spoon handle, dowel, or clean finger:)

Place on mesh sheets to dry, and brush with water and sprinkle with desired toppings. Dry at 112 degrees for about 6-8 hours until the outside is crisp and dry and inside is slightly moist. I like to make small bagels so the inside is less likely to sour. Also, I get to eat two or three if they are little!

Since the cream cheese was only a sweet memory by the time I made the bagels, I enjoyed them as a BLT.

So good!

I also made a 2-bite bagel with sprouted rye topped with caraway seeds:)

Click here to see an earlier post about Essene bread:)

Well, the sun is calling to me again...have a great weekend everyone, especially all you wonderful fathers out there!