Microbiome Boosting Cookies
I had originally whipped up this recipe with the intention of giving Christmas Cards to our in clinic clients, but thanks to your encouragement it’s now here on the site for everyone to enjoy this holiday season!
The key to the microbiome boost is the Resistant Starch rich Tigernut Flour and prebiotic Acacia powder. Resistant Starch is the most effective prebiotic substance for boosting the Short Chain Fatty Acids (SCFA’s) butyrate, propionate and acetate. Acacia does the same, but in lesser amounts. The amount and relative abundance of these SCFA’s is considered to be a biomarker of a healthy status.
Health benefits attributed to having healthy SCFA production include:. reduction of luminal pH, which inhibits pathogenic microorganisms and increases absorption of some nutrients. acetate is a key player in the ability of Bifidobacteriabacteria to inhibit enteropathogens. propionate enhances intestinal muscular activity. butyrate fuels the intestinal epithelial cells and increases mucin production, which can result in changes of bacterial adhesion and improved tight junction integrity. reductions in levels of SCFA’s are associated with conditions such as Ulcerative Colitis, colorectal adenocarcinoma, T2 diabetes and asthma.
Not everyone will be able to tolerate these prebiotic substances, so take it slow as your body gets used to them. If you continue to have issues check in with us about your digestive health. You may have an imbalance of pathogenic bacteria or SIBO (Small Intestinal Bacterial Overgrowth) that could improve with treatment.
Microbiome Boosting Cookies – Holiday Edition
Ingredients:
1/3 cup cane sugar or coconut sugar
1/4 cup melted ghee, grass-fed butter or coconut oil
1 egg
2 tsp vanilla extract
1 1/2 cups tiger nut flour and 1 tbsp Acacia powder 1/4 tsp sea salt
1/4 tsp baking soda1/4 cup dark chocolate chips and/or cranberries
Instructions:
In a medium bowl whisk together sugar, melted butter, egg, and vanilla extract by hand or with an electric hand mixer.
Add tiger nut flour, acacia, sea salt, baking soda and stir in until combined. Fold in the chocolate chips/chunks and chill the dough in the fridge for about 1 hour.
Preheat your oven to 350° F. Line a baking sheet with parchment paper.
Once chilled, scoop 12 cookie dough balls and place them on the prepared baking sheet (about 6 fits on a regular baking sheet). Add a few more toppings.
Bake the chocolate cookies for 12- 15 minutes until the edges are just set. Don’t overbake them. Leave the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature 2-4 days.
