Recipe: Gluten- Free Bagels

Gluten-Free Bagels

The caraway seeds in this recipe makes the bagels taste surprisingly like rye bread.  This and other great breakfast recipes can be found in Dr. Ritamarie’s Power Breakfast Ideas.  Start your morning off right by learning easy-to-make raw food breakfast recipes that give you plenty of energy to fuel you through the day!

Ingredients:

• 2 cups sunflower seeds
• 3 cups sprouted buckwheat
• 1 cup sprouted quinoa or an additional cup of sprouted buckwheat
• 1 teaspoon minced onion
• 1 ½ teaspoons sea salt
• ¼ cup caraway seeds

* Sprouting Buckwheat

1. Place buckwheat in a bowl, cover with water and soak overnight.
2. The next day, rinse the buckwheat and place in a strainer. Rinse once or twice a day until the buckwheat has sprouted and the sprouts are about half the length of the seed.
3. Set buckwheat aside to drain while preparing the other ingredients.

Directions:

1. Grind sunflower seeds in food processor until fine.
2. Add buckwheat, quinoa, if using, onion and salt and blend well.
3. Remove from processor, and add caraway seeds by hand.
4. Form dough into 4 inch round bagels with a hole in the middle and place on a mesh dehydrator screen.
5. Dehydrate at 105 degrees for 16 – 24 hours.

This recipe can also be used to make bread. Instead of forming the dough into bagels, spread flat, about ¼ inch thick on the teflex sheets of the dehydrator trays. Score into squares of the size you’d like the bread slices to be.