For a breakfast treat, look no further than this tasty blueberry bagel recipe.
Serves 2
What You’ll Need:
- 75-100g whole almonds
- 75-100g pecan nuts
- A pinch of salt
- 100g blueberries
- Zest and juice ¼ orange
- 1tbsp maple syrup
- A good pinch of cinnamon
- 2 x New York Bakery Co cinnamon and raisin bagels
What To Do:
- Put the almonds and pecans in a large frying pan with the salt and toast over a medium heat for 3-4 minutes until golden. Cool a little.
- Once cool, blitz the almonds in a mini food processor until they’ve broken down. Continue to whiz them until the nuts form a smooth paste.
- Put the blueberries in a pan with the orange zest and juice, the maple syrup and cinnamon. Heat gently to make a syrup, allowing the blueberries to soften.
- Split the bagels, then toast and spread with the nut butter (store any leftover butter in the fridge). Drizzle over the blueberries to serve.