Raw Green Brazilly Onion Bagel

By Chef:  Christian Bates
Posted: December 31, 2010


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A scrumptious recipe for a raw vegan bagel using plenty of a powerhouse superfood -brazil nuts! Brazil nuts are a wild harvested food and are therefore richer in key nutrients and minerals such as selenium.



  • 3 large onions, peeled and cut into pieces
  • 2 cups Brazil nuts, soaked 1 to 24 hours
  • 3/4 cup olive oil
  • 3/4 cup ground chia seed
  • 1/3 cup tonic herb tea
  • 2 teaspoons sea salt
  • 2 cloves garlic, peeled
  • Several dashes of spirulina
  • OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice

Cream «Cream of Nut Butter» Cheze:

  • 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
  • 2 teaspoons birch xylitol, honey or your favorite healthful sweetener
  • 1/4 teaspoon sea salt



1. Mix with spatula in bowl. Then push through a slow moving juicer with the solid (not porous) plate in place into another bowl.

2. Mix on more time and place on solid-sheeted dehydrator trays into “half bagel” shapes (like thick pancakes with holes in their center.)

3. Dehydrate at about 120*F for a few hours, then flip onto screen trays and dehydrate a few more hours until crispy on the outside and somewhat moist on the inside.

Cream «Cream of Nut Butter» Cheze:

1. Blend in a blender  until thick and creamy.

2. Spread on your Raw Green Brazilly Onion Bagels.