The Food Coach

Free Healthy Recipe - Strawberry and Ricotta Bruschetta

Low GI, Low sugar

A variation on tomato bruschetta, these make a special breakfast dish. Please don't be tempted to use any old bread - this recipe is designed for taste and health. White crusty bread may taste OK but it's nutritionally low in value. In the processing of white flour, the grain is first stripped of its husk removing the fibre and valuable B vitamins; the flour is then ground intensively with bleaching agents added to make it pure white. The result, a fluffy white bread with a high GI, which will fill a gap for a minute but do little else.

Ingredients
8 slices wholegrain sourdough bread, toasted
2 punnets strawberries, washed and sliced
1 tsp cinnamon
2 tbsp bush honey

Copyright John Paul Urizar
www.johnpaulurizar.com.au

Method

Preheat oven to 160 degrees Celsius.

Spread the ricotta over the sourdough toast.
Pile the strawberry slices over the ricotta.
Heat the honey in a small pan and add the cinnamon. Drizzle the honey mixture over the berries. Arrange on a baking sheet and heat in the oven for 10 minutes.

Note: Wholegrain sourdough has a lower GI and is available from specialist bakers or health food stores. If you are making your own bread in a bread maker, lower it's GI by adding whole grains and/or seeds to the dough.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 25 mins


Suitable for:
Breakfast

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Nutritional Information - Per Serve
Kj 1566 kj
Calories 374 kcal
Fat 5.9 g
Saturated Fat 2.2 g
Total Carbohydrate 65.3 g
Total Protein 14.1 g
Fibre 2.5 g