Thankfully, as more and more research becomes available, the hot topic of all things gut health continues to have its time in the spot light. And for good reason to.
From taking supplements, to drinking and eating food there are so many ways to increase your update of pre and probiotics.
So how are you going? Me personally I’m taking every opportunity to add in a good dose and this recipe does that and some.
These super flavoursome flax seed and herb based crackers are so simple to make; plus they’re vegan, gluten-free and act as prebiotic! Then my serving them COYO based Coconut and Kim Chi Dip gives you an additional hit.
Why? Well COYO dairy free coconut milk yoghurt now includes COYObiotics® in every tub of the certified organic range. COYObiotics® is an exclusive set of bioactive plant powered probiotics & live vegan cultures, producing billions of active bacteria. Probiotics are the beneficial ‘friendly bacteria’ found in the gut.
How cools that?
Developed over a two-year period, COYObiotics® contains 6 plant based culture strains specially formulated to thrive on coconut milk. Several of these strains (specifically Bifidobacterium lactis & Lactobacillus acidophilus) have been backed by clinical research to prevent the growth of harmful bacteria, maintain a balanced gut microbiota and promote regulation and enhancement of the immune system.
Gut heath specialist, integrative doctor and published author Dr Amy Carmichael sees a strong link between the gut and disease formation. “All disease begins in the gut and the gut microbiome is its own ecosystem. Probiotics are a catalyst to gut restoration and maintenance. Finding a natural source to get them is imperative as probiotics are short lived in the gut. I have seen probiotics help relieve abdominal discomfort, normalize bowel habits and even improve mood. They can be used in all ages from children to the elderly and COYO®, has produced something that provides them in a natural formulation” (Dr Amy Carmichael).
Want the recipe?
DIRECTIONS FOR FLAX CRACKERS
1 Pre-heat your oven to 150ºC.
2 Roughly chop the sunflower seeds in a food processor or using a knife. Add them to a large mixing bowl, followed by the teff flour, psyllium husk, herbs and salt. Mix the ingredients together well, then add the water and mix together.
3 Next add the soaked flaxseeds to the bowl and fold the mixture through until well combined.
4 Line a baking tray with baking paper. Spread the mixture out onto the tray, pressing firmly down until thin and flat – you want it to be about 1cm thick.
5 Use a knife to faintly press vertical lines into the mixture about 3cm apart. This makes it easier to break apart once it’s cooked.
6 Place the tray into the oven and cook for about 45-60 minutes. They are ready once they’re brown, dry and crisp.
DIRECTIONS FOR COYO COCONUT KIM CHI DIP
1. In a food processor, combine 200g of COYO Probiotic Natural Coconut Milk Yoghurt with 80g of the fermented Kim Chi of your choosing.
2. Once smooth, place contents into a bowl and serve with a sprig of coriander and cracked black pepper along side your Prebiotic Flax seed crackers for gut loving snack!
INGREDIENTS FOR FLAX CRACKERS
1/4 cup Flaxseeds (soaked in 1/2 cup water for 30 mins)
2 cups Sunflower Seeds
1/4 cup Brown Teff Flour
2 tablespoons Psyllium Husk
1 teaspoon Rosemary
1 teaspoon Thyme
1 tsp Sea Salt
1/4 cup Water
1/4 cup Dried Cranberries (roughly chopped)
1/4 cup Slithered Almonds
1 teaspoon roasted sesame seeds
2 teaspoons sesame oil
INGREDIENTS FOR COYO COCONUT & KIM CHI DIP
200g COYO Probiotic Natural Coconut Milk Yoghurt
80g of good quality fermented Kim Chi
Black Pepper to serve
See more recipes from Coyo here https://coyo.com/au/recipes/