Almond Flour Bagels

Preheat the oven to 375℉. Line a baking sheet with parchment paper.

In a medium bowl, combine 2 cups of the almond flour with 1 cup of yogurt. Stir until combined. If the mixture is too wet, sprinkle in additional almond flour until you get a texture that is not so sticky.

Divide the dough in half. Use your hands to roll each half into a 12-inch log. Divide each log into 3 equal pieces. Roll each piece out a bit, and form into a round shape to make a "bagel." Place the bagels on the prepared baking sheet. Brush with an egg wash, and sprinkle seasoning on top.

Bake for 20 to 22 minutes, until the bagels and nicely golden brown. You want them to be baked all the way through, so be sure to adjust baking time as needed. The bagels will be crumbly if you try to eat them when they are very warm. Let them cool, then slice and pop into the toaster to toast them up some more. Eat with cream cheese. Plain bagels that are seasoned with salt only are good with peanut butter. Place in a zip baggie and refrigerate. They'll be good for a few days. Slice and toast, as you'd like to eat them.