Toasted nut butter and hot blueberry bagel

Toasted nut butter and hot blueberry bagel


  1. 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.
  2. 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.
  3. 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.
  4. Split the bagels, then toast and spread with the nut butter (store any leftover butter in the fridge). Drizzle over the blueberries to serve.

Recipe from the New York Bakery Co.

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A healthy way to start your day


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 New York Bakery Co cinnamon and raisin bagels


Time: 20 minutes
Serves: 2
Nutrition: n/a