A delicious, calcium-rich, grain-free dessert or hot breakfast. The blueberries and cinnamon give this dish a natural sweetness.
- B Breakfast
- GF Gluten free
- VG Vegetarian
- S Sweet
- CA Calcium-rich
- Prep time 5 mins
- Cook Time 30 mins
- Serves 2-4
- Difficulty easy
- Preheat oven to 180°C.
- Place ricotta in a medium-sized bowl and stir slightly for a smooth consistency.
- Add coconut and cinnamon and mix through. Add egg and stir to combine. Fold through blueberries.
- Place in 4 small individual ramekins or 2 larger ones.
- Bake in oven for 20-30 minutes until set and firm to touch.
- Allow to sit for 5 minutes before serving.
Tips: if doubling the quantity, one egg is usually sufficient to bind the mixture together.
When in season, 1-2 freshly sliced figs can be used in addition to the blueberries. Figs are naturally high in sugar and will appeal to those with a sweet tooth. Alternatively, drizzle with some maple syrup before serving.
By Jean Hailes naturopath and herbalist Sandra Villella
Ricotta is a lower-fat cheese (the fat content varies between 4-10% amongst different brands with low fat ricotta obviously containing the least) and while it is not as high in calcium as hard cheese, ½ 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.
This baked ricotta also makes an ideal low-carbohydrate, grain-free breakfast option.
This recipe has no added sugar but the blueberries and cinnamon add sufficient sweetness.