Nourishing Gut Friendly Cookies
Gevity Rx has just released their chocolate range called “Sweet Guts” that has been consciously created with no refined sugar, sugar alcohols (which typically cause diarrhoea, bloating and gas), instead using monk fruit sweetener which contains antioxidants and anti-inflammatory properties.
They use chicory root, inulin (a plant based prebiotic fibre), and cassava flour to add 14g of fibre per serve; which for reference is over half of your daily fibre intake!
I have created this recipe in alignment with gut healing properties in mind, utilising grass-fed butter which is rich in vitamin A, increasing the abundance of certain beneficial gut bacteria, such as Lactobacillus and Bifidobacterium. Vitamin A deficiency has been linked to an increased risk of gut inflammation and gastrointestinal infections.
Butter is also one of the richest sources of butyrate, a short-chain fatty acid that is produced by gut bacteria when they ferment fiber in the colon. Butyrate is an important energy source for the cells that line the colon, and it has anti-inflammatory properties that help to maintain the integrity of the gut barrier.
Ingredients:
1/2 cup grass-fed butter, at room temperature
1/4 cup coconut sugar
1 egg, at room temperature
1 tsp vanilla extract
1 1/2 cups organic rye flour
1 tsp aluminium free baking powder
1/2 tsp salt
1/2 block of Gevity Rx Sweet Guts Chocolate
Optional: flaky sea salt for sprinkling on top
Method:
Preheat oven to 180°C and line a large baking sheet.
In a large mixing bowl, cream together the butter and coconut sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the rye flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate .
Using a tablespoon, drop balls of dough onto the prepared baking sheet, spacing them about 5cm apart.
Sprinkle the tops of the cookies with a pinch of flaky sea salt, if desired.
Bake for 10-12 minutes, until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
