Gluten-free Nut Flour Bagels with Ricotta and Honey

Prep Time 10 min, Bake Time 15-18 min, Makes 10-12 pieces.

Ingredients

• 3 free range eggs
• 2 tablespoons Taylor Pass Beech Honeydew Honey
• ¼ cup melted coconut oil
• ½ cup water
• Flour and Dough Pumpkin & Cashew Nut Flour Bread Mix
• 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.