Orange you glad it’s cranberry season? The sweet citrus notes of orange complement the tart taste of cranberry in today’s Toast Tuesday recipe. Our Cranberry and Caramelized Orange Toast is easy-to-make and packed with probiotics, vitamins, and antioxidants. We caramelized the oranges to bring out their natural sugars and placed the fruit on a palette of pumpernickel and farmer cheese for a delicious dish that highlights some of our favorite holiday flavors.
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
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.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole fat milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Ingredients
- 1 cup of fresh cranberries
- 1 tbsp chia seeds
- 1 tbsp maple syrup (for cranberries)
- 4 large oranges, membrane removed and sliced into discs
- 2 tbsp butter
- 1/2 cup packed dark brown sugar
- 1/2 cup Farmer Cheese
- 1 tsp orange zest
- pinch of salt
- 2-4 slices of toasted bread
Directions
- Mix orange zest, salt, and farmer cheese together and slather over the toasted pumpernickel bread.
- In a small pot cook down the cranberries with chia seeds and sugar. Cook till the cranberries have shrunk in size and their liquid has started to thicken.
- Caramelized Oranges: Line a small baking tray with foil, then spray with a bit of oil. Cut one orange in half. Squeeze juice from orange, yielding about 2 tablespoons juice. Set aside. Peel remaining oranges; cut each crosswise into 4 (1/4-inch thick) slices.
- In a medium skillet, melt butter over medium heat. Stir in 2 tablespoons orange juice, brown sugar, and cinnamon. Continue cooking until brown sugar dissolves. Add orange slices and cook 2 minutes more, spooning caramel mixture over orange slices.
- Place orange slices over cranberry toast, spooning with warm caramel sauce. Enjoy!
