Desserts | Happy Gut

Baked Apple Bowl

September 20th 2019

GF DF SF V VG

Serves: 4

Fall is a season that so many people enjoy. Crisp air, seasonal foods, and pumpkin-flavored everything!

Being in the New England area, I particularly enjoy the variety of fresh apples and the different recipes that I can create with them.

This seasonally inspired dessert will be a hit in your household. Most classic fall dishes are loaded with sugar or sweetened with artificial flavors. My baked apple bowl has no added sugar, is free of all grains, and topped with homemade granola.

Ever thought that dessert could be packed with fiber, protein, and healthy fats?!

This dish has gut-friendly benefits and will keep you on track with all the upcoming holiday foods that are so hard to resist. Plus, there is nothing like a warm, delicious dish on a cold fall day.

Granola Ingredients

⅓ cup coconut flakes

½ cup raw pecans, chopped

⅓ cup raisins

½ tsp sea salt

1 tbs cinnamon

1 tbs vanilla extract

2 tbs maple syrup

1 tbs coconut oil, melted

Step 1

Preheat oven to 200 degrees.

Step 2

Mix pecans, coconut flakes, and raisins together with melted coconut oil, maple syrup, sea salt, vanilla, and cinnamon.

Step 3

Bake for 15-20 minutes. Continue to stir while the granola is baking so that it doesn’t burn. Take out of the oven and allow to cool. Then sprinkle on top of the apple.

Baked Apples Ingredients

4 apples, sliced

1 tsp nutmeg

2 tbs almond butter

Step 1

Preheat oven to 350 degrees

Step 2

In a 9 by 13-inch baking dish, place the apple slices. Keep them in the form of an apple as if it were still whole.

Step 3

Sprinkle the apple slices with nutmeg.

Step 4

Allow to bake for 10-15 minutes or until soft.

Step 5

While the apple slices are still warm, drizzle almond butter on them.

Step 6

Transfer each baked apple to a dish, then sprinkle with granola.

Watermelon & Basil Summer Slushie

August 22nd 2019

Serves: 4

GF, DF, SF, VG, V

While we are still in the heat of summer, why not enjoy the seasonal flavors that nature offers us? On a hot day while spending time in the sun, this is one of my favorite ways to re-energize and replenish my body with electrolytes.

It’s easy to turn to sugary beverages and popsicles in the summer months. But the ingredients, food dyes, and excess sugar aren’t exactly gut-friendly!

The frozen watermelon, coconut water, and basil make an indulgent yet nutritious beverage. Satisfying to the tastebuds, plus a way for your body to regain the electrolytes.

Share with the kids for a tasty dessert and relive the days of the ice-cream man with a fun and gut-friendly twist.

Enjoy the rest of your summer.

Ingredients

2 cups watermelon, cubed

1 cup coconut water

¼ cup fresh basil

Step 1

Freeze watermelon cubes overnight.

Step 2

In a blender, mix watermelon with coconut water and fresh basil. Serve with a straw or spoon.

Step 3

Enjoy! 🙂

Photo by Bulkan Evcimen on Unsplash

Wild Blueberry Breakfast Muffins

August 22nd 2019

Serves: 6

GF, DF, SF, V

There is just something about walking by a fresh bakery with the smell of sweet and savory options. Muffins, bagels, donuts…Yum, right?

It can be a challenge to cut this delicacy out, especially if the whole coffee and donut thing is a ritual for you or the donut break at the office is a daily thing.

However, I am confident this Happy Gut grain-free muffin recipe will have you skipping the donut break with no problem. A protein-rich, dairy-free and gut-friendly recipe that you can make a staple!

I’ve left out all processed sugar (to keep the cravings at bay) and incorporated a few superfoods, like blueberries and raw honey. This recipe is also completely grain-free. Instead, it’s packed with fiber and easy-to-digest ingredients to heal your gut and make your mouth happy.

Enjoy and keep a few in the freezer! Trust me, you’ll want some on hand.

Ingredients

2 cups almond flour

1 egg

½ tsp baking soda

⅓ cup unsweetened almond or cashew milk

¼ cup almond butter

1 tbs ground flaxseed

¼ cup raw honey

1 tbs pure vanilla extract

½ cup frozen wild blueberries (or regular)

1 tsp ground cinnamon

Pinch of sea salt

2 tsp avocado oil

Step 1

Preheat oven to 375 degrees. Grease muffin tins with a bit of avocado oil.

Step 2

In a large bowl, mix almond flour with flaxseed, salt, baking soda, and cinnamon.

Step 3

In a separate bowl, mix the egg with the milk, almond butter, honey, vanilla extract, blueberries, and avocado oil.

Step 4

Next, combine all ingredients until the batter is smooth and all ingredients are mixed.

Step 5

Pour into muffin tins.

Step 6

Bake for 10-12 minutes. Use a toothpick to check if they are finished. If batter comes off on the toothpick, allow for another 3-4 minutes to cook.

Step 7

Allow to cool, then enjoy or store in an airtight container in the refrigerator or freezer.

Photo by Roberto Martinez on Unsplash