Warm Breakfast Recipe - Sugar and Gluten Free

Baked ricotta with blueberries 

A delicious, calcium rich, grain-free dessert or hot breakfast. y Prep time 5 mins w Serves 2- 4

Ingredients

250g ricotta

1⁄2 cup of blueberries or /plums/apricots/figs (whatever is in season)

2 dessertspoons of desiccated coconut

1⁄2 teaspoon of ground cinnamon

1 egg, lightly beaten*

Method

Preheat oven to 180°C. Place ricotta in a medium size bowl and stir
slightly for a smooth consistency.
Add coconut and cinnamon and mix through. Add egg and stir to combine. Fold through fruit. Place in 4 small individual ramekins or 2 larger ones. Bake in the oven for 20-30 minutes until set and firm to touch. Allow to sit for 5 minutes before serving.

*If doubling the quantity, one egg is usually sufficient to bind the mixture together.

Nutritional information

Ricotta is a lower fat cheese (the fat content varies around 4-10% amongst different brands and low fat ricotta is of course the lowest) and while it is not as high in calcium as hard cheese, 1⁄2 cup of ricotta can provide up to 300mg of calcium. (I use fresh buffalo ricotta, which has an extremely creamy texture and contains about 7% fat.)

Alternatively, drizzle with some maple syrup before serving. 

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