It's been a while since I've posted on here but I have been staying busy with all kinds of projects. I veered off the gluten free track for a while – but that's changed. Since the Mr. has to stay away from it, I've gone back to being good too…let's face it, I'm sure it's better for me.
Only one problem – breakfast!!! I'm a big breakfast eater and they're aren't a lot of quick options when steering away from gluten. Until now. I found a recipe for breakfast cheesecakes and with a little tweaking they came out delicious. Hubby likes them as a dessert but either way, they are yummy!!
The original recipe called for quick oats and applesauce mixed together for the crusts which is good but it was a little chewy for my tastes. So I made a few changes – I used gluten free graham crackers mixed with a little butter and I also added about 5 drops of DoTERRA Sweet Orange essential oil – these were amazing and I'll be making them again!
3/4 c crushed gluten free graham crackers
4 tbsp melted butter
16 oz fat-free whipped cream cheese, softened
3 tbsp honey
3/4 c mashed banana
5 drops Sweet Orange essential oil (optional)
1½ tsp cornstarch
3/4 tsp vanilla extract
Preheat the oven to 300°F, and lightly coat 6 jumbo-sized muffin cups with nonstick cooking spray.
In a small bowl, stir together the butter and crushed graham crackers. Divide the mixture and press into the bottoms of the prepared muffin cups. Bake at 300°F for 8 minutes. Cool in the pan.
In a medium bowl, cream together the cream cheese and honey until smooth. Mix in the banana, cornstarch, essential oil and vanilla. Spread the filling on top of the cool crusts. Bake at 300°F for 19-22 minutes, or until the centers still jiggle slightly when the pan is gently shaken. Cool to room temperature in the pan before covering with plastic wrap. Refrigerate at least 3 hours before serving.