Recipe Directions

1. Combine millet, oat flour, water, agave nectar, yeast, sea salt, optional sunflower seed butter, sesame seeds, and onion in your food processor. Whir until completely smooth.

2. Put into a bowl and add the flax meal.

3. Oil hands generously and divide dough into eight pieces. Flatten each piece into a disc and shape into a bagel (poke and enlarge a hole in the center of the disc).

4. Place on teflex sheet and let rest for an hour.

5. Dehydrate at 145 Fahrenheit for 2 hours. Turn temp down to 115 Fahrenheit and dehydrate for another 3-4 hours.

Poemomm's Thoughts

By poemomm

This recipe combines Dr. Cousen’s methods for proper food preservation with basic food science to create an authentic yeast bread that is safe, as well as a perfect foil for cream cheese or lox.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

All

2 votes
+
Vote up!
-
Vote down!

I didn't mean to be rude:(

3 votes
+
Vote up!
-
Vote down!

Dear Poemomm, I'm a chef, and I'm talking about baker's yeast as well. I've frozen yeast to prevent it from spoiling many times and it always worked well after defrosting, though I have to say, I've never frozen it TWICE, so that may help. Since I've never had Candida and since I'm not sensitive to yeast, I will make your recipe for sure. :-))) Have a nice day, Shiwa.

3 votes
+
Vote up!
-
Vote down!

145 degrees?

2 votes
+
Vote up!
-
Vote down!

can this be done without a dehydrator and just an oven? how is the sunflower seed butter made?

2 votes
+
Vote up!
-
Vote down!

Poemomm, Thank you so much for this recipe. I, too, grew up with bagels, cream cheese and lox and have missed them being raw. I have only sprouted buckwheat before. Could you tell me at what point the sprouted millet was ready to use in the recipe? The oat groats are they also sprouted or should I just grind them?

3 votes
+
Vote up!
-
Vote down!

Freezing does not kill yeast. If you're sensitive to yeast, you shouldn't eat these. The recipe sounds great though.

2 votes
+
Vote up!
-
Vote down!

LOL...nopers. But you can make it and tweak it to your hearts' content. How's that sound? :-)

2 votes
+
Vote up!
-
Vote down!

woa... can i buy this off you

2 votes
+
Vote up!
-
Vote down!

No, the yeast itself dies off, so you won't have problems with yeast. Meanwhile the ENZYMES you want will still be viable. So it's really the best of both worlds. If you're nervous, You can briefly freeze the finished product (for about two hours, which will kill the yeast without harming the enzymes), or feel free to omit the yeast entirely.

I've updated the cream cheese recipe to include probiotic amounts.

2 votes
+
Vote up!
-
Vote down!

this looks delicious. one question: how is it still safe to eat when it seems like the yeast would still be alive, causing intestinal problems and malabsorption of nutrients.

2 votes
+
Vote up!
-
Vote down!

sounds great! In your cram cheese recipe how much probiotics? Pls update

3 votes
+
Vote up!
-
Vote down!

I've been craving these and your recipe looks like it approximates the real thing. I grew up on lox and bagels. Been vegetarian so long I don't miss the lox any more, but I still miss bagels and a shmear. I'm getting back to raw and this will help. Thank you for posting it!

  • 1
  • 2

Leave a Comment