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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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.
Share this Recipe
 
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