Gluten Free Breakfast Cheesecake Recipe

ricotta-cheesecake

I have found that taking the gluten out of my diet has tremendously helped me feel so much better including my digestive health. I was never officially diagnosed with IBS (Irritable Bowel Syndrome), but the amount of cramping and other issues made me look into finding relief. Yes that pun was intended as I was suffering daily. I am not saying you have to remove wheat from your diet, but there are many studies on the subject. If you are having digestive issues, skin issues like eczema, psoriasis, and dandruff then it is worth learning more.

I am always looking for fun ways to eat protein but not miss all my old recipes that mostly use wheat. Gluten Free Breakfast Cheesecake Recipe is such a recipe. This is a delicious but healthy treat that you can eat for breakfast! It is also a great recipe that even your picky eaters will love it! This recipe came from the Wheat Belly 30-Minute (Or Less!) Cookbook. I will be honest and I found it a little dry so the next one I made, I used 1/4 cup of coconut flour which helped. Also, if you defrost some frozen fruit like strawberries or raspberries on top a slice, it adds some nice liquid and a great flavor. I also used 1/2 cup of coconut sugar as I am not a huge fan of Stevia. I also use less sweetener as I find some recipes use too much. That’s just my personal preference.

INGREDIENTS:
4 eggs, separated (meaning separate the yolk from the white)
1 Cup Ricotta Cheese (room temperature)
1/2 Cup Coconut Flour
Sweetener equivalent to 3/4 Cup Sugar
4 tsp Lemon Juice
1 tsp Vanilla

COOKING INSTRUCTIONS
1) Preheat the oven to 375° F and grease a 9×9 baking pan and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
2) Beat egg whites until peaks form.
3) Use another bowl and combine flour, cheese, sweetener, lemon juice, egg yolks, vanilla and beat until smooth.
4) Then you will gently fold egg whites into cheese mixture until combined.
5) Pour into the baking pan and bake for 20 minutes or until edges begin to brown. You will stick a knife or toothpick in the center and if it comes out clean, then it’s ready to be pulled out.
6) Cool Slightly and then serve.

Gluten Free Breakfast Cheesecake Recipe
Print Recipe
Cheesecake recipe so healthy you can eat it for breakfast. This is a gluten free cheesecake that is good for even picky eaters.
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Gluten Free Breakfast Cheesecake Recipe
Print Recipe
Cheesecake recipe so healthy you can eat it for breakfast. This is a gluten free cheesecake that is good for even picky eaters.
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat the oven to 375° F and grease a 9x9 baking pan and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
  2. Beat egg whites until peaks form.
  3. Use another bowl and combine flour, cheese, sweetener, lemon juice, egg yolks, vanilla and beat until smooth.
  4. Then you will gently fold egg whites into cheese mixture until combined. Pour into the baking pan.
  5. Bake for 20 minutes or until edges begin to brown. You will stick a knife or toothpick in the center and if it comes out clean, then it's ready to be pulled out.
  6. Cool Slightly and then serve.
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Quinoa Protein Breakfast Snack Bars Recipe

granolabars1

Quinoa Protein Breakfast Snack Bars Recipe
This is a great breakfast or snack bar that has 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It uses quinoa and chia seed instead of wheat or flour and has more protein. You may have trouble finding Quinoa Flakes at your store so you can find it Quinoa Flakes Here on Amazon.

You can substitute part of the quinoa for old-fashioned rolled oats which is a prebiotic and good for good bacteria in your gut. I did make sure mine was gluten-free and read the back label to make sure it wasn’t cross-contaminated. Of course you can leave it out. You can also substitute the blueberries for an equal amount of strawberries, or instead substitute the berries for chopped dark cherries and chopped 85% dark chocolate. Either way you can’t go wrong with these delicious combinations.

This is what the mixture looks like once it’s mixed and put into the baking dish. Those are blueberries.
granolabars3

INGREDIENTS:
1/2 Cup either fresh or frozen blueberries
1/3 Cup Almond Butter
2 Eggs
2 tsp Stevia Powder
1 Cup Quinoa Flakes (it will say Quinoa Flakes on the box)
1 Cup Unsweetened Grated Coconut
2/3 Cup Vanilla Whey Protein Powder (unflavored is just as good)
1/4 Cup Ground Flaxseeds (I used ground golden flaxseed)
1 tsp Pure Vanilla Extract
1/2 tsp Ground Cinnamon (I prefer to use Ceylon Cinnamon)
1/4 Ground Cloves or Cardamom

COOKING INSTRUCTIONS
1) Preheat the oven to 400° F and line an 8×8 baking dish and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
2) Next combine the almond butter, berries, eggs and stevia. Use the back of a spoon to mash gently.
3) Then add the rest of the ingredients and mash it with a fork until it forms a crumbly and thick mixture.
4) Now press the mixture into a 8×8 glass dish or baking pan.
5) Bake for 8 to 10 minutes or until the top starts to brown and the edges are firm.
6) Then pull out the oven and allow to cool completely.
7) Finally cut into 8 bars and serve.

Quinoa Protein Breakfast Snack Bars Recipe
Print Recipe
This is a great breakfast or snack bar which contains 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It's the perfect on the go breakfast or snack. You can easily keep it in your purse or briefcase.
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Quinoa Protein Breakfast Snack Bars Recipe
Print Recipe
This is a great breakfast or snack bar which contains 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It's the perfect on the go breakfast or snack. You can easily keep it in your purse or briefcase.
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Ingredients
Servings: Bars
Instructions
  1. Preheat the oven to 400° F and line an 8x8 baking dish and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
  2. Next combine the almond butter, berries, eggs and stevia. Use the back of a spoon to mash gently. Then add the rest of the ingredients and mash it with a fork until it forms a crumbly and thick mixture.
  3. Now press the mixture into a 8x8 glass dish or baking pan. Bake for 8 to 10 minutes or until the top starts to brown and the edges are firm. Then pull out the oven and allow to cool completely. Finally cut into 8 bars and serve.
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Homemade Gluten Free Granola Fixate Recipe

granola1

After making this extremely delicious Homemade Gluten Free Granola Fixate Recipe, I can never go back to store bought again. I can hear you already thinking, no way this can’t be that good. Oh but it is! It is a very hearty and filling granola that tastes fantastic as a yogurt topping. I think it tastes good just right out the bowl. This recipe came from the Fixate Cookbook.

This is a gluten free and vegan recipe. I used the gluten free old fashioned rolled oats instead of Quinoa. I omitted the sea salt this time since I didn’t have any. It was really easy to make and I have a full bowl of granola. This recipe makes 30 servings of 2 tbsp so almost 2 cups worth. Just 2 tbsp shy of a full 2 cups. If you are watching carbs, then you will be pleased to know it has 12g for 2 tbsp and 2 grams of fiber with 5 grams of sugar and 2 grams of protein.

INGREDIENTS:
2 1/2 cups of quinoa flakes or gluten free old fashioned rolled oats
1/2 cup sliced raw almonds
1/2 cup chopped raw walnuts
1/2 cup shredded unsweetened dried coconut
1/4 cup chopped dried apricots
1/3 cup unsweetened dried cranberries
1 1/2 tsp ground cinnamon
1/4 tsp sea salt (or Himalayan salt)
1/4 cup pure maple syrup
3 tbsp extra-virgin organic coconut oil
1/2 cup unsweetened applesauce

COOKING INSTRUCTIONS
First you will Preheat the oven to 300° and you will line the cookie sheet with foil. You might want to add a light spray of Pam or cooking spray.
Then you will combine all the dry ingredients together in a mixing bowl and mix well. I used a bowl that has a lid and shook the bowl to mix. A lot more fun that way.
Next you will cook the maple syrup, coconut oil, and applesauce in a small saucepan over low heat and stir it for the entire cooking time of 4 to 5 minutes. You want to make sure the oil has melted out.
Then pour the syrup mixture over the dry oat/flake mixture stirring it until it’s all well coated and place the mixture onto the cookie sheet in a thin layer.
You will bake the granola mixture for 40 to 45 minutes and you will take it out the oven and stir the mixture about every 15 minutes. Bake the granola until it’s a light golden brown color and it will be crisp. Allow it cool and store it in a tupperware type container. Maybe you would prefer a glass mason jar.

Remember a serving size is 2 tablespoons.

Homemade Gluten Free Granola Recipe
Print Recipe
This is a gluten free and vegan recipe and some would call it paleo. I used the gluten free old fashioned rolled oats instead of Quinoa. I omitted the sea salt this time since I didn't have any. It was really easy to make and I have a full bowl of granola. This recipe makes 30 servings of 2 tbsp so almost 2 cups worth. Just 2 tbsp shy of a full 2 cups.
Servings
30 2 tbsp
Servings
30 2 tbsp
Homemade Gluten Free Granola Recipe
Print Recipe
This is a gluten free and vegan recipe and some would call it paleo. I used the gluten free old fashioned rolled oats instead of Quinoa. I omitted the sea salt this time since I didn't have any. It was really easy to make and I have a full bowl of granola. This recipe makes 30 servings of 2 tbsp so almost 2 cups worth. Just 2 tbsp shy of a full 2 cups.
Servings
30 2 tbsp
Servings
30 2 tbsp
Instructions
  1. First you will Preheat the oven to 300° and you will line the cookie sheet with foil. You might want to add a light spray of Pam or cooking spray.
  2. Then you will combine all the dry ingredients together in a mixing bowl and mix well. I used a bowl that has a lid and shook the bowl to mix. A lot more fun that way.
  3. Next you will cook the maple syrup, coconut oil, and applesauce in a small saucepan over low heat and stir it for the entire cooking time of 4 to 5 minutes. You want to make sure the oil has melted out.
  4. Then pour the syrup mixture over the dry oat/flake mixture stirring it until it's all well coated and place the mixture onto the cookie sheet in a thin layer.
  5. You will bake the granola mixture for 40 to 45 minutes and you will take it out the oven and stir the mixture about every 15 minutes. Bake the granola until it's a light golden brown color and it will be crisp. Allow it cool and store it in a Tupperware type container. Maybe you would prefer a glass mason jar.
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Fiber Rich Muffins Recipe

glutenbranmuffins

I am trying to add in more fiber to my diet. Women should eat a minimum of 25 grams per day and men should eat at least 35 grams. Since most Americans don’t eat enough fiber, I was excited to find this delicious recipe. Each muffin has a 3 grams of fiber with 5 grams of protein. I used Hodgson Mill Quinoa and Flax Hot Cereal. The recipe is on the back of the box but I did tweak it a little bit.

INGREDIENTS:
1 Cup Hodgson Mill Quinoa and Flax Hot Cereal
1 Cup Bob’s Red Mill Gluten Free All Purpose Flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar (I used raw sugar)
1 cup carrots, shredded
1 cup apples, peeled and chopped
1/2 cup milk (I used skim)
2 eggs (or 4 egg whites)
1/4 cup oil (I used grapeseed oil)
1 tsp vanilla
1/2 cup chopped pecans or walnuts

COOKING INSTRUCTIONS:
Preheat your oven to 400°. Next put in 12 muffin cup paper liners or use a light spray of cooking spray so it doesn’t stick to the pan. Blend dry ingredients together first and mix until blended. Then add in wet ingredients and mix until blended. Then spoon into muffin cups.

Bake for 20-22 minutes or until golden brown. Not sure if they are done, then stick a toothpick or butter knife in the middle of a muffin. If it comes out clean, then it’s done.

Fiber Rich Muffins Recipe
Print Recipe
These muffins are a delicious way to add in more fiber into your diet.
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Fiber Rich Muffins Recipe
Print Recipe
These muffins are a delicious way to add in more fiber into your diet.
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Instructions
  1. Preheat your oven to 400°. Next put in 12 muffin cup paper liners or use a light spray of cooking spray so it doesn't stick to the pan.
  2. Blend dry ingredients together first and mix until blended. Then add in wet ingredients and mix until blended. Then spoon into muffin cups.
  3. Bake for 20-22 minutes or until golden brown. Not sure if they are done, then stick a toothpick or butter knife in the middle of a muffin. If it comes out clean, then it's done.
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