Here Are 3 Gut-Friendly Dessert Recipes So You Can Indulge Without The Guilt

Gut health is an indicator of so many things. It means your body is regulated, functioning properly, you’re sleeping well, your stress levels are under control and you’re generally healthy. As soon as the delicate body balance is disturbed, it’ll reflect first in your gut—from bloating and constipation to stomach cramps and emotional eating. While it’s important to eat healthy, we also shouldn't be denying ourselves anything.

The first thing people let go when they’re trying to be healthy is sweet food. But it’s possible to eat sweets and still stay healthy. Here are delicious desserts that are also good for your gut health, so you can relax and indulge in some guilt-free, stress-free eating.

1. Blueberry Cheesecake With a Healthy Twist

Ingredients:

• 200 gm gluten-free Graham crackers
• 1 stick butter
• 1 ½ cup blueberry kefir
• 450 gm cream cheese
• 2 tbsp honey
• 1 tbsp gelatin powder or agar-agar for vegetarians
• 5 tbsp boiling water
• 1 cup blueberries

Directions:

• Line a pan with parchment paper.
• Process the crackers until they’re small crumbs. Melt the butter in a small pan. Combine the two, mix properly, and lay out the mixture onto the pan, pressing it in. Refrigerate the pan.
• In a pan, simmer the blueberries on medium heat. The blueberries should burst and result in a purple sauce.
• In a bowl, beat the kefir, cream cheese and honey until it’s a smooth mixture.
• In another bowl, put the gelatin or agar-agar and add boiling water on top. Stir until the substance is completely dissolved. Keep aside to let it cool.
• Slowly start adding the gelatin or agar-agar mixture into the kefir mixture and mix well.
• Pour half this filling over the crust.
• Mix the remaining mixture with the blueberry sauce and slowly pour over the first layer.
• Swirl, if you want it to have an artistic touch.
• Freeze the pan until the cheesecake has set, which should take about 30 minutes. Then remove it from the pan and put it back in the refrigerator.
• Let it cool in the fridge for at least 2 hours before serving. Garnish with fresh blueberries or other decorations of your choice and serve. Keep the remainder refrigerated if not consuming.

2. Ginger Cookies

Ingredients:

• 1 large egg
• ⅓ cup coconut sugar
• ⅓ cup coconut oil
• 2 tbsp unsulphured organic molasses
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cups almond flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt

Directions:

• Preheat the oven and line a baking sheet with parchment paper.
• In a bowl, whisk together the egg, coconut sugar, coconut oil, molasses, maple syrup and vanilla extract.
• In another bowl, mix the flour, baking soda, cinnamon powder, ginger powder, crushed cloves and salt
• Slowly add the mixture of the second bowl to the first one, stirring continuously until properly combined.
• Let the resultant mixture chill for 20 minutes.
• Remove mixture from the fridge and roll the dough into small balls.
• Place the balls on the baking tray and bake for 10 minutes or until they flatten and the tops crack.
• Let them cool completely and serve.

3. Chia Slab

Ingredients:

• 2 tbsp powdered grass-fed gelatine
• 800 ml coconut cream
• 200 gm chia seeds
• Zest of 1/2 lemon
• 400 gm mixed berries

Directions:

• Grease a baking pan and line with baking paper.
• Place the gelatine in a bowl. Add 4 tbsp of water. Let it sit for 10 minutes.
• In the meantime, heat the coconut cream in a pan on medium heat. Once it starts simmering, turn off the heat and add the gelatine mixture, stirring until the gelatine has dissolved completely.
• Pour this mixture into a bowl, add the chia seeds and mix thoroughly. Add the lemon zest and half of the berries.
• Transfer this mixture into the prepared baking pan. Smoothen the top with a spoon or spatula. Sprinkle on the rest of the berries.
• Set this pan in the fridge for 4 hours.
• Once the slab is firm, pull it out, remove from the tin and cut into small squares. Place on a platter and serve. Store the leftovers in an airtight container in the fridge for up to a week.