Cream Cheese and Cinnamon Breakfast Cookies (Grain Free)

I had planned to work on graham crackers today, but last night it turned from blazing hot, sleeping with all the windows open, fans blowing, and not a cover in sight to brisk, cool, find some covers and snuggle deep into them. It was such a pleasant feeling that every

one seemed to linger in their beds this morning. When I did finally get up there wasn't enough time for the breakfast casserole on my menu plan. My 4 year old asked if biscuits would be fast enough. I had made some quick grain free drop biscuits with cheese and herbs to accompany dinner the other night and all my boys loved them. So I set about quickly converting a simple biscuit recipe into these Cream Cheese and Cinnamon Breakfast "Cookies".

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Coconut Flour Cookies with Chocolate

I found this recipe over the summer when I was making meal plans for my parents while they started their grain free endeavor (which seems to be going pretty well for them). I was helping them plan out basic meals and then making some grain free baked goods to go along with their meals. When I tried the cookies as they were originally written I couldn't get over the stevia taste (I was probably using a subpar brand of stevia). So on my next batch I played around with the amount of stevia, but it still didn't taste right. However the addition of orange flavored dark chocolate eliminated the slight bitterness that can accompanying stevia, making this a pretty easy grain free cookie, the hardest part is waiting for them to cool down enough to smear chocolate on them and eat them

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Raspberry Lemon Mousse

 

I am kicking off my October of real food, mostly grain free, low sugar treats with this easy 5 minute concoction that could find its way to a breakfast table, snack time, and of course, dessert.  Technically this is a mock mousse, as it isn't made from whipped cream or egg whites. I don't really have a better name for this treat and honestly my mouth doesn't really care what it is called. The raspberry seeds and the ricotta make the mousse raw and a little coarse to go with the creamy, while the tangy lemon enhances the sweet raspberries. Very easy and definately yummy.

 Raspberry Lemon Mousse

 

15oz whole milk ricotta

2 TBSP sour cream

1 TBSP lemon juice

zest from half a lemon

1 1/2 cups frozen raspberries (you can use fresh, but you might want to chill the dish before serving)

2 egg yolks from pastured hens (you can add two additional yolks without losing the consistancy, if you want more nutrition)

Liquid stevia to taste (I used about 5 drops of SweetLeaf, but add this last so you can taste and adjust)

I use an immersion (handheld) blender, so I just toss everything into a bowl and whirl it into a fluffy mousse like consistency. A blender or food processer should work as well, but then clean up isn't quite as easy.

Serves 4

Per Serving:        253 calories         11g carbohydrates           17g fat                  14g protein         3g sugar (according to myfitnesspal.com)