Gluten-free Nut Flour Bagels with Ricotta and Honey

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

  1. Preheat oven to 180 degrees Celsius.
  2. Whisk together the eggs, honey, coconut oil and water.
  3. Pour the bread mixture into a bowl, add the wet ingredients and mix well.
  4. Grease a silicon donut pan and fill with the mixture until almost level with the edge.
  5. Bake for 15-18 minutes until nicely browned. Carefully place on a wire rack to cool completely.
  6. Cut the bagels in half and toast under the grill. Top with ricotta and drizzle generously with honey.
  7. Enjoy.
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