Apple Raisin Bagels

Reading Time: 3 minutes

One of the foods that are commonly missed when we start eating a raw food diet is bread. And it is something that can be hard to find an acceptable replacement for.

There are a few different brands of raw bread and crackers designed to fill the gap, but they tend to be very dense and may not exactly satisfy the craving for a traditional bread texture.

So when I had the idea to experiment making raw bagels I was focused more on the idea of a bagel, than actually creating a perfect replica. But I was actually really surprised how great this recipe turned out on the first try.

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Traditional bagels tend to be fairly heavy so they are easier to recreate than for example, a soft French baguette. But even for a raw bread, I found these to be much lighter than expected with a wonderful texture that really was similar to the real thing.

I started with a base of apple and dried jujube dates, which were blended together and this is what helped to lighten them up in comparison to the other raw bread I have tried, which are usually based on seeds. The apple/jujube mixture is combined with golden flax meal and coconut flour, which give body to the “dough” and help bind everything together.

The golden raisins and apple pie spice are the finishing touches that enhance the flavors and elevate this to a special treat that you can enjoy for breakfast or anytime.

If you can’t get jujubes I would recommend using regular dates but probably only 1/4 of a cup, since these are much sweeter than the jujubes I used for this recipe. You could even try it without the dates altogether, maybe increasing the amount of apple slightly, and adding your choice of sweetener to taste.

Here they are before they went into the dehydrator.

And this is what they looked like after 24 hours in the dehydrator. They remind me of a really natural wholegrain bread and the flavor was exactly like the raisin toast that I sometimes used to eat for breakfast.

We were really impressed with how similar these are to a traditional bagel. My husband loved them so much he couldn’t stop eating them so I almost didn’t have any left to photograph for you!

Just look how beautiful the golden raisins look when you slice them in half!

And they were absolutely delicious drizzled with raw honey and some probiotic cream cheese, which I made from sprouted peeled pili nuts. (Cashew cream cheese would also be wonderful.)

As you can see, this recipe is guaranteed to dispel any misconceptions about a raw diet being bland or boring. These raw bagels were just as good – no actually better – than traditional ones. And the best part is that you feel great after eating them and can avoid the negative reactions that you might experience if you were to eat a heavy wheat-based bagel.

Apple Raisin Bagels

Author: Mizpah Matus


  • 2 1/2 cups peeled and chopped apple about two medium apples
  • 1 cup dried jujubes
  • 1/2 tablespoon lemon juice
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 1 cup golden flax meal
  • 1/2 cup coconut flour
  • 1/2 cup golden raisins


  • Place apple, jujubes, lemon juice, salt and apple pie spice in a blender and blend until smooth. Add to a medium mixing bowl then mix in flaxseed meal, coconut flour and golden raisins.
  • The mixture should hold together like a stiff dough. If it is too moist add a little extra coconut flour, or if it is too dry add a small amount of water. Divide the mixture into eight equal portions and form into bagel shapes.
  • Place in the dehydrator for about 24 hours or until they are sufficiently dehydrated. (Dehydration time can vary depending on humidity, the size of your dehydrator, and what other items you are drying at the same time.)
Tried this recipe?Let us know how it was!


  1. Just made these and they came out wonderfully delicious, thank you for sharing the recipe! It’s very quick and easy to whip up together. I’m wondering though, in the lack of jujubes, what else could be used to achieve similar results… Any thoughts?

  2. I haven’t tried making them without jujubes yet but I’m not sure they are essential. They will probably work well just with apple and maybe a couple of regular dates to sweeten them a little.

    If you try them without jujubes let me know how it goes.

  3. When i made the first batch i used a bit less than 1 cup of jujubes & regular flax meal – not golden. The dough seemed too moist, so i added more coconut flour, but as they ended up a bit dense and crumbly – i think it was too much coconut flour & not enough jujubes to bind the mix. I found they were delicious but more dense than in mizpah’s picture. I am currently making another batch with the full amount of jujubes and a moister dough (not adding extra coconut flour). I added goji berries and fresh blueberries this time. For apple pie spice i used cinnamon, clove, cardamon & vanilla. The dough is so ridiculously yummy smelling and so is the fragrance wafting from the dehydrator. I’ll let you know if they are lighter this time. I had the feeling that the jujubes & apple prevent crumbling and density of the end result.

  4. Yes! this batch is much lighter and doesn’t crumble. They’re so good im going to try making a savoury variety – swapping the apple for zuchinni, swapping the raisins & spices for basil & sicilian olive.

  5. Zuchinni basil & olive bagels are really yummy too! I mashed the zuchinni in an oscar juicer with the mashing screen and removed a lot of the liquid – has much more water than apples. I also mashed a bunch of basil and chopped the sicilian olives, then rolled the bagels in sesame seeds before dehydrating them. Just had the most amazing raw salad bagel ever!

  6. These are great! I used regular dates and prunes and they came out perfectly. I also did the nutrition breakdown for a serving of 8 if anyone is interested:

    Calories: 139
    fat 0.9g
    Carbohydrates: 25.5g
    Protein: 2.6

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