This healthy, refined sugar and gluten free apple slice is an excellent balance of nutrients.
Also, the stewed apple is an incredible functional food for a dysfunctional gut. Plus, the stewed apples are surrounded by gut-healing gelatin, which makes this slice not only a probiotic (and prebiotic), but also a functional healer for leaky gut syndrome and simple to slice for school lunch-boxes and taking to work.
As per my enthusiasm with essential oils, the apples are stewed with ginger and cinnamon doTERRA essential oils.
- 65grams melted grass-fed butter (you can use coconut oil though it won’t have that ‘creamy’ flavour)
- 1 whole egg
- 1 cup almond meal
- 2 tbs xylitol (natural sweetener made from birch)
- 1 tsp vanilla bean paste
- pinch of sea salt
Mix these all together and spread flat in a baking-paper-lined loaf tin (line on all sides as neatly as possible as it will also hold your apple/gelatin mix in). Bake for approx 15 mins at 160C until firm and bouces back when pressed in the center. Remove from oven and make apple mix.
- 9 small organic apples peeled and cubed (keep the peel it acts as a prebiotic as the apples stew, simply leave the peel in while stewing and remove before adding the gelatin)
- 1 tsp vanilla bean paste
- 5 drops cinnamon doTERRA essential oil
- 4 drops ginger doTERRA essential oil
- 2 tbs lemon juice
- 1/4 cup powdered gelatin (grassfed/organic)
- 1/2 cup boiling water
Stew apples ON THEIR OWN until soft by putting in a sauce pan with the lid on for around 15 mins over a very low heat. (stir gently if needed and put the lid back on as quickly as possible as the steam helps stew the apples.
Stir through doTERRA essential oil. Remove completely from heat.
THEN, mix powdered gelatin with the lemon juice and boiling water and stir until smooth (you can do this in a big mug). Stir through the apples and then spread the apple mix over the sponge base and refridgerate for at least 3 hours or until firm.
Slice and eat with a dollop of coconut yoghurt, or a big spread of grass-fed butter.
“Functional and pathological digestive tract conditions reflect a change in the relationship between the host microbiota and the mucosal immune and nervous system. These result in a wide range of distressing symptoms for which there are a variety of strategies, but no single intervention of consistent benefit. A component of patient care we sometimes overlook is that of the application of therapeutically relevant foods. For over 20 years I have been using a tried and tested formula that contemporary scientific research is now explaining why it has proven so effective for many patients. What do I mean by effective? – Changes in inflammatory markers, reduced need for anti-inflammatory medication, better gastrointestinal function, weight loss, mood uplift and change in colonic and small intestinal flora ratios with improved digestive and eliminative function fit the bill for me. In part these changes in symptoms are due to changes in dendritic cell (DC) regulatory function and increased oral tolerance which I hypothesise is due to increased regulatory T cell (Treg) promotion in the periphery especially in the GI Tract. This immune modulating food combination may be eaten for breakfast and dinner or as a meal substitute (no more than 1 substitution per day for many days) and as a quick and soothing snack.
Reactivity to Apples
I accept that there are patients that display reactivity to apples – the principle ingredient of this meal- and in part this is due to cross reactivity with birch pollen or latex allergy, and for others it relates to lipid transfer protein reactivity. For them, exchanging the apples for pears with all the other ingredients may offer a satisfactory alternative.”