Ricotta Berry Toast

A very simple breakfast today and surprisingly filling. Just some toast, warm berries and ricotta.  You could use any berries but I think the way blueberries and raspberries go squishy brings a lovely almost jam like texture – without the sugar.

Ricotta Berry Toast (serves one)

Ricotta toast

  • 1 teaspoon coconut oil
  • 150g mixed berries
  • 1 teaspoon of desiccated coconut
  • 1 teaspoon of flaked almonds (toasted ones are great)
  • A good dollop of ricotta (at least a tablespoon)
  • Maple syrup to drizzle over at the end
  • Toast of choice (I only needed one slice – a big one!)

Heat the coconut oil in a small pan, add the berries and gently fry for a couple of minutes.  Then add the desiccated coconut and almonds and continue cooking until the berries go squishy – (shaking the pan frequently to stop them burning at all).

Spread the toast with a generous amount of ricotta ( I used at least a tablespoon for one piece). Then pour over the berry mix. Drizzle with maple syrup and serve.

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Author: thebrekkieblog

Runner and avid breakfast eater

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