So I jumped into my grain-free challenge with an interesting recipe for breakfast. I got it from the The Perfect 10 book and adapted it for me.
Super easy and no fancy ingredients (aka no coconut flour – surprise!).
- 2 eggs
- 1 cup of part skim ricotta cheese
- 2 teaspoons of honey (or other sweetener)
- 1/2 teaspoon of vanilla
- 1 ounce of pecans, toasted and chopped
Preheat oven to 350 F. Or you could use the toaster oven, which I did so I wouldn’t heat up the kitchen.
Take the pecans and put them in the microwave for about a minute. This will toast them without the fuss and muss. Set aside to cool while you assemble the other ingrediets.
In a medium bowl, mix the eggs and the ricotta:
Chop the nuts. Then add those to the ricotta mixture along with the honey and the vanilla.
Mix well and divide evenly among a 6 muffin cup tin. See how quick and easy this is?? I recommend getting a 6 cup tin to use in a toaster oven. It’s so convenient! I put about 1/4 cup of batter in each compartment.
Bake at 350 for 20 minutes until puffed and set.
Note – they will fall once they come out of the oven, so don’t worry.
They are sort of a cross between a souffle and a cheesecake. Not very sweet, just delicate. They went perfectly with blueberry sauce:
The original recipe called for agave and also for 1/2 an ounce of parmesan cheese, but I didn’t think the sweet/savory of that would be so good – so I left it out. I think you could leave out the sweetener and make these savory as well.
Per puff: 133 calories, fat 9.5 g, carbs 6.5 g, fiber 0.5 g, protein 7 g.
I think these might be quite portable. I have the others stored in the fridge and will see how they are 2nd day.