Every now and then, I crave a sweet breakfast with some heft to it. Just because my life doesn’t have gluten and dairy in it doesn’t mean that I can’t have a breakfast that’s *almost* as good as a glutinous bagel with real dairy cream cheese on top. This recipe was inspired by a creation I saw Giada DeLaurentiis create on one of her shows many years ago, where she topped some kind of amazing looking bread with real ricotta, honey, and berries. Her version has added sugar, and her other versions, while they look amazing, don’t work with my diet. So one magical day, my brain remembered the episode of her show from probably 10 years ago, and I found Kite Hill almond milk ricotta cheese, and I made this awesomeness. It does not need any extra sugar beyond the drizzle of amazing raw honey. Believe me, this is a serious treat, so while I wouldn’t recommend eating it every day, you will thank me for adding this into your rotation.
Ricotta and Honey Breakfast Bagel
Serves 1
Cook Time: 5 mins
Ingredients:
1 gluten-free bagel (my favorite are Trader Joe’s, but Udi’s or others will work; plain or multigrain)
2 oz Kite Hill almond milk ricotta “cheese”
1 tsp raw honey (my absolute favorite is Beekeepers Naturals)
dash cinnamon
Directions:
Toast the bagel to your preferred level of browning. Place on a plate, and add about 1 oz of ricotta to each half. Dust with cinnamon. Drizzle the honey (gently warming it if needed; sometimes it can be more solid) over the ricotta. Eat and enjoy!
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