Gluten-free Nut Flour Bagels with Ricotta and Honey
Prep Time , Bake Time , Makes 10-12 pieces.
Ingredients
- 3 free range eggs
- 2 tablespoons Taylor Pass Beech Honeydew Honey
- ¼ cup melted coconut oil
- ½ cup water
- We used Flour and Dough Pumpkin & Cashew Nut Flour Bread Mix but any similar pre-bought bagels will work
- To serve: ricotta, additional honey for drizzling
Instructions
- Preheat oven to 180 degrees Celsius.
- Whisk together the eggs, honey, coconut oil and water.
- Pour the bread mixture into a bowl, add the wet ingredients and mix well.
- Grease a silicon donut pan and fill with the mixture until almost level with the edge.
- Bake for 15-18 minutes until nicely browned. Carefully place on a wire rack to cool completely.
- Cut the bagels in half and toast under the grill. Top with ricotta and drizzle generously with honey.
- Enjoy.