| 13 | 34 | 156 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 24 min | 8 |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 1 cup | Oat Fiber |
| 1/2 cup | okara flour |
| 1 large | Egg |
| 1 tbsp | Xantham Gum |
| 1/2 cup | vital wheat gluten |
| 2 tbsp | Allulose |
| 4 tbsp | Butter, unsalted |
| 3/4 cup | Water |
| 2/3 3/4 cup | Two Good Vanilla Yogurt (=1/2 cup) |
| 1 tsp | inulin (or honey) |
| 1 tbsp | Instant dry yeast, Fleischmann's |
| 2 tbsp | butter (to brush on top) |
First make the yeast mixture, add the water with the inulin or honey and the yeast. mix together in a bowl and then set aside so it can feed.
in a separate bowl miss all the other ingredients together. Once the year has foamed up and risen, combine to the dough mixture and mix together until a firm dough forms. cut it into 8 sections, then take each section form with your hands into a bagel making the hole in the middle. then drop into a boiling pot of water. Boil for 1 minute each side of bagel then remove with a slotted side or strainer and place on baking sheet, brush on butter to the top and top with everything bagel seasoning, or cheese, or cinnamon sugar.
once you put your topping put in oven, bake at 425 degrees for 15-20 minutes
