As readers of this blog might know, I can’t do gluten or sugar, which makes breakfast tricky. If not toast or porridge or muesli or fruit, then what? Eggs. And more eggs.
zucchini ricotta cheesecake, via 101cookbooks
Not a sad predicament, but variety is required. Lately I’ve also been experimenting with cutting back on grains overall. I’m not wholly paleo (caveman diet follower); I tend to follow Weston A Price’s eating ideas (although not strictly). I can see merits in not eating so many carbs…doing so does curb my cravings…which I have problems with. I still eat carbs, just not as many.
So back to breakfast…no sugar, no gluten and… less grains. A challenge? Yes, but one I’m up for.
Tell me what you think of these ideas, and please add your own.
Zucchini Ricotta Cheesecake
I use a springform pan, but you could use an equivalent baking dish or deep tart pan as well.
- 2 cups zucchini, unpeeled & grated
- 1 teaspoon fine grain sea salt
- 2 1/2 cups ricotta cheese
- 1/2 cup freshly shredded Parmesan cheese
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1/4 cup fresh dill, chopped
- zest of one lemon
- 2 large eggs, well beaten
- 1/3 cup goat cheese, crumbled
- drizzle of olive oil
Preheat oven to 170C degrees. Butter/oil a 7-inch springform pan.
In a strainer, toss the grated zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
Combine the ricotta cheese, Parmesan, shallots, garlic, dill and lemon zest. Stir in the eggs and mix. Now stir in the zucchini. Fill the pan with the mixture and place on a baking sheet and in the oven and for sixty minutes. Sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
Let cool five minutes, then release the cake from its pan. Serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.