This week has barely started and I’ve already made these flourless bagel bites three times. They’re wonderful—filling, soft, and really tasty—and they come together from just three main ingredients, without a trace of gluten. All you need to do is mix, shape into little balls, coat them, and into the oven they go.
I really, really recommend using “everything bagel” seasoning—you can find it in most supermarkets, and it’s a mix of sesame seeds, poppy seeds, dried onion, garlic, and salt.
1 cup (about 120g) almond flour (finely ground almonds)
4.5 oz (125g) 5% fat Greek yogurt like Fage (you can also use a 50/50 mix of sour cream and cottage cheese here)
1/2 teaspoon baking powder
1 cup “everything bagel” seasoning (for coating)
Instructions
– In a medium bowl, combine the almond flour, cheese, and baking powder, and mix until uniform. – With wet hands, form 7–8 small balls (about ping-pong size—no bigger), and coat them in the bagel seasoning. – Transfer to a baking sheet lined with parchment paper and bake in a preheated 375°F (190°C) oven for 20–22 minutes, or until the tops are golden and the rolls feel set. Open/serve only after they’ve cooled.
Notes
– If you can’t find “everything bagel” seasoning, you can use sesame seeds mixed with a little coarse salt. – Always use proper measuring cups—not random household cups in different sizes. – Want to mix it up? Add 1/2 teaspoon garlic powder or dried parsley to the dough. – Instead of yogurt, you can use equal amounts of sour cream and cottage cheese. – Instead of almond flour, you can use all-purpose flour or spelt flour (note: this will no longer be gluten-free).
