Super easy and healthy gluten free blueberry bagels made with yogurt!
- 2 cups almond flour
- 1/5 cup oat flour, plus more for rolling bagels
- 1/3 cup tapioca flour/starch
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup frozen blueberries (I like to use the small wild blueberries)
- 1/3 cup coconut sugar (or sub regular sugar)
- 1 cup plain, unsweetened Greek-style yogurt (be sure to use a THICK yogurt!)
- 1 egg, whisked (for egg wash)
- In a large bowl, mix together the almond flour, oat flour, tapioca flour, baking powder, and salt.
- In a bowl, microwave the frozen blueberries for 45 seconds, then mash the blueberries with the coconut sugar. I like to use a potato masher here!
- Add the mashed blueberries and coconut sugar and the yogurt to your flour mixture, and stir to combine. This may take a minute, and the dough will be sticky so don’t worry!
- Set dough in refrigerator to chill for 15 minutes.
- While dough is chilling, clean a work station and sprinkle with oat flour, whisk an egg for the egg wash and set aside, and preheat your oven to 375°F and line a baking sheet with parchment paper.
- Turn your dough out onto your floured surface, and sprinkle the top of the dough with oat flour. Use your hands to knead the dough until no longer sticky and can form a ball of dough. Divide the dough into 5 portions (or 6 portions for smaller bagels).
- To shape the bagels, roll out each piece of dough into a log about 4 or 5″ long, then join the two ends together to form a circle. Be sure not to spread them too thin (the center hole should be pretty small), and add more oat flour as needed if dough is sticking.
- Place bagels on parchment-lined baking sheet and brush each bagel with the egg wash.
- Bake for 25-28 minutes, or until tops are golden, then allow to cool for at least 15 minutes before slicing and toasting. Store leftovers on the counter for up to 2 days, or in the freezer for up to 2 months.