Save a few apples from the orchard for our Apple French Toast Cups. They’re bite-sized bits of comfort food with gluten-free bread, crisp apples, and crunchy pecans. Prep the French toast by pouring a mixture of eggs, sugar, half-and-half cream, vanilla, spices, and plain kefir over cubed gluten-free bread, stir, and set aside for 15 minutes to soak. In a muffin pan, gently push down the French toast bits into each cavity. Fill to the top of the cavity and then with the back of a spoon, press a dent in the center of each muffin to create a cup. Top each cup with apple filling and bake for 10 minutes. Remove from the oven and spoon the pecan topping on each cup, then put them back in the oven for another 12-15 minutes or until golden brown. Serve with a maple syrup drizzle. Pair these cups with a steaming hot apple cider for the perfect warm snack with all the cozy vibes.
Prebiotics + Probiotics = a Healthy You
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
- 2 medium apples chopped in small pieces
- 2 ½ tbsp brown sugar
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp corn starch
- 2 tbsp water (or more if needed)
- 4 cups gluten-free bread cut in small ½ inch cubes
- 2 eggs
- ½ cup Plain Lowfat Kefir
- ¼ cup half-and-half
- 2 tbsp light brown sugar
- ½ tsp vanilla
- ¼ tsp nutmeg
- ¾ tsp cinnamon
- 2 tbsp melted butter
- 3 tbsp maple syrup
- 1/3 cup chopped mix of pecans & walnuts
- In a saucepan combine chopped apples, brown sugar, lemon juice, spices, and corn starch. Stir to combine and cook over medium heat for 5-10 minutes until the apples are slightly softened. Add 1 tbsp of water. Set aside to cool.
- Cut the gluten free bread in small ½ inch cubes and place in a large bowl, set aside.
- Whisk together eggs, kefir, sugar, half-and-half, vanilla, and spices, pour over bread cubes, and stir. Set aside for 15 minutes to soak.
- To make the topping stir together melted butter, maple syrup, and chopped pecans, set aside.
- Preheat the oven to 350F. Line standard muffin pan with pan spray or parchment paper. Fill each pan cavity almost to the top of the pan with the bread, then gently press with the back of the spoon to make the dent in the center.
- Top with apple filling and bake for 10 minutes. Remove from the oven and spoon pecan topping over each cup. Bake for 12-15 more minutes or until the edges have set and the tops are golden brown.
- Serve with maple syrup.