Updated: Mar 30, 2020
Welcome to your new favourite word, bressert.
It is the singular (made up) word that describes those hybrid meals that could act as both a breakfast or dessert. The type of meals that are nutritionally packed and yet curb that sweet craving.
This raspberry crumble bressert is gluten free (optional), dairy free and created with gut health in mind by honouring polyphenols, naturally occurring compounds found in many vegetables, fruits (berries) and teas.
Check out this other delicious gut friendly polyphenol rich recipe; Gut Loving Lemon and Blueberry Cheesecake.
Dietary polyphenols can alter the species that make up your gut’s bug population and can support the growth of your good bugs Bifidobacterium and Lactobacillus spp. by acting as a prebiotic (food for them). They also possess bug killing abilities against unwanted gut bacteria that could be causing you trouble such as Clostridium histolyticum.
Download this FREEBIE and discover more polyphenol benefits.
Polyphenols may also possess weight-lowering properties due to their ability to change the gut microbiota either through supporting bacteria belonging to the Bacteroides community rather Firmicutes, or through the end products of colonic metabolism of polyphenols (1).
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3 cups of raspberries
1 1/2 tsp cinnamon
1 1/2 Tbs chia seeds
1/2 C oats (can substitute for quinoa flakes)
1/4 C shredded coconut
1/4 C almond meal
1/2 C almond flakes
1 Tbsp coconut oil (softened not liquid)
1 Tbsp rice malt syrup
salt pinch (optional)
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Preheat oven to 180'C
In a baking dish add raspberries, 1/2 tsp cinnamon and chia seeds and gently stir until combined.
In a bowl add oats, shredded coconut, almond meal, almond flakes, coconut oil, rice malt syrup, 1 tsp cinnamon, salt and stir until it comes together and forms a crumbly consistency.
Crumble mixture the topping to cover the raspberries in the baking dish.
Bake in the oven for approximately 30 minutes or until crumble is golden brown.
Serve hot or cold with yoghurt, ice-cream extra nuts as seeds or as is.