Bagels
2 large onions, chopped
1/2 cup finely chopped (or processed) celery
2 cups Brazil nuts, soaked 24 hours
3/4 cup olive oil
3/4 cup ground chia seed
1/3 cup water
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dill
1 tablespoon nutritional yeast
3 cloves garlic, peeled
1 teaspoon of Bob’s Red Mill Organic baking soda
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice
Brazil Nut Butter Cheese:
2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)
2 tablespoons + 1 teaspoon freshly squeezed lemon juice
1 tablespoon + 1 teaspoon spring water
2 teaspoons hemp seeds
dash of sea salt
Bagel Instructions:
Mix ingredients with a spatula in a bowl
Push through a Champion juicer or process in a food processor.
Shape into bagels (no more than 1/2 an inch thick, though!)
Let dehydrate for 8 to 14 hours at 110 degrees until desired texture (flipping half way through for even dehydration)
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Robert Morgan, Naturopath 