Raw Pumpkin Spice Oat Bagels with Maple Cinnamon Cream Cheese

Since the weather is getting a bit chillier lately, I am in the mood for all things pumpkin and spice. The I have lots of pumpkin desserts I want to make, but for now, I wanted to try making some pumpkin spice bagels.  I have wanted to try making raw bagels for a while now, and it was finally time I decided!  I wanted something not too sweet, that could be passed off as breakfast or a snack, and bagels fit into that category.

I made them with raw oats for a sweet flavor and a bit of texture, plus plenty of spice, which is how I like my pumpkin desserts.  I added in some currants because it seemed right to do so.  Although they required a bit of dehydration it was worth it in the end. They smelled amazing as they were drying, as well as when I woke up the next morning to the heavenly pumpkin spice aroma.

But what is a bagel without cream cheese?  At least that is how I feel. So I made some raw coconut based maple cinnamon cream cheese to spread over them.  Pure deliciousness!  This is the perfect treat to enjoy on a Saturday morning!

Raw Pumpkin Spice Oat Bagels
Makes 4

2 1/2 cups raw oat flour
1/2 cup ground flax
2 Tbsp psyllium husk
1/4 cup pitted medjool dates
1 Tbsp cinnamon
2 tsp ginger
1 tsp cardamom
1/4 tsp nutmeg
1/2 tsp sea salt
1 cup chopped pumpkin
1/2 cup chopped apple
1/2 cup raw coconut nectar
1/4 cup filtered water

3/4 cup dried currants
To make the dough, buzz the oat flour, flax, psyllium husk, dates, spices, and salt in a food processor until fine.  Pour into a bowl.  Add the remaining ingredients to the processor (except the currants) and process until smooth.  Add the flour mixture back to the processor and pulse until well combined (but don't over mix it or it will become tough).  Shape the dough into 4 bagels, and place on a lined dehydrator tray.  Dehydrate for 8-10 hours at 115F until firm, but still a little soft.






Maple Cinnamon Cream Cheese
Makes about 2 cups

2 cups fresh young coconut meat*

1/4 cup coconut water
1/4 cup raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1 tsp cider vinegar
1 Tbsp pure vanilla extract and seeds of  a vanilla bean

1 tsp cinnamon
1 tsp maple extract
1/4 cup plus 2 Tbsp  raw coconut butter (warmed to liquid)

To make the cream cheese, combine the coconut, coconut water, coconut nectar, sea salt, cider vinegar, vanilla, vanilla bean, cinnamon, and maple, and process until smooth.  Add the coconut butter with the processor running to incorporate it completely.  Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of cream cheese.

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