If you have a sourdough starter you might find like me, in my little household, that there’s only so many loaves you can eat and give away before wondering whether it’s really worth the hoo haa…all I can say is that once you start sniffing about at ‘discard recipes’, a whole new realm of inspiring possibilities become available to you, so don’t give up on your friendly bubbling chum, just open up to a chapter of quicker, simpler recipes that it can be used for.
These little breads are extremely versatile; you could use them as naans (adding peshwari filling), as flatbreads (adding nigella or caraway seeds), as pancakes, you could even sweeten them with maple syrup or fill them up with mixed pumpkin/sesame/sunflower/flaxseeds/chia for an extra punch of nutritional goodness.
The stewed apple is a nutritionists best friend. They can contribute to gut health and reduce IBS/IBD symptoms in several ways:
1. Soluble Fiber: Apples contain soluble fibre, this type of fibre helps to regulate bowel movements supporting a healthier digestive system.
2. Pectin Content: This magical component in apples acts as a prebiotic, promoting the growth of beneficial gut bacteria.
3. Anti-Inflammatory Properties: Compounds in apples may have anti-inflammatory effects, potentially reducing inflammation in the digestive tract.
4. Easy to Digest: As with many foods, stewing apples makes them softer and easier to digest, making it a gentle option for individuals with sensitive stomachs and IBS issues.
5. Polyphenols: Apples contain an abundance of glorious polyphenols, which have antioxidant properties that may contribute to gut health and relieving IBS or IBD symptoms by reducing oxidative stress.
For this recipe you will need the following ingredients:
(serves 2)
1x large or 2 small apples, cored and sliced
50g sourdough starter (30g rice flour, 20g almond flour & 50g water can be substituted here)
1 egg (or flax egg equivalent)
2tbsp chia seeds
coconut oil
mixed seeds optional
3 tbsp yogurt (coconut is good)
1tbsp cinnamon (Ceylon ideally)
Add the apple to a saucepan along with about 50ml water. Cover with lid and cook on low heat for 15mins.
Mix together the sourdough starter (or gf flours and water if using), the egg and chia seeds until well combined.
Heat the coconut oil in a frying pan on medium heat and pour 1/4 of the mix into the pan, repeat for the remaining 3 breads. Once they have slightly browned underneath (about 2mins and are setting on top, flip them and cook on the other side for a further 2 mins). Move to plate.
Divide between plates, top with yogurt, followed by stewed apple, cinnamon and extra seeds.
I love creating bespoke recipes for my clients, working with functional testing to determine exactly what foods compliment their particular health condition and what recipes will suit them practically.
The support that I offer throughout the 12-week course is unparalleled in equipping you with the tools to support yourself going forward, so my clients see long term benefits and gain a proper understanding of nutrition and it’s role in health outcomes.
