Equipment
- Oven
Ingredients
- 2 cups superfine blanched almond flour*
- 1 cup plain, unsweetened dairy-free yogurt*
- 2 tbsp everything bagel seasoning, or seasoning of choice (optional)
Method
- Preheat oven to 350 and line a large metal baking sheet with parchment paper.
- Add almond flour and yogurt to a mixing bowl. Stir with a fork to combine and then use a rubber spatula or your hands to knead for a minute or two until firm, doughy, and not sticky. If your dough is too sticky, add a bit more flour or knead longer.
- Roll into balls and roll in the everything bagel seasoning. Bake for 20-22 minutes. *IMPORTANT: Let cool completely!! Otherwise they will be a bit crumbly.
- Enjoy right away or store in a paper bag on the counter for up to 5 days. IMPORTANT!: If they get a little soft/moist, place them in the oven for about 5 minutes at 300 before enjoying!
Notes
*You want to use a thicker yogurt for this recipe! My favorites are Coco June, Culina, and Harmless Harvest! If your yogurt is thinner, you will need to add more flour.
*It’s important to use store-bought, super fine, blanched almond flour for this recipe!
*If you would like to substitute the almond flour for all purpose flour, gluten free 1:1 flour, or oat flour, you can do that by adjusting the amount of flour to 1 cup, so it is a 1:1 ratio of yogurt to flour.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.