We’ve been feeling ins-pie-red to try some nostalgic holiday cookie #recipes. Our Holiday Creme Pies will satisfy your sweet tooth while giving your body 12 live and active probiotic cultures to help support a healthy microbiome. Soft and chewy oatmeal cookies, baked with creamy Whole Milk Kefir and gluten-free old fashioned oats, are sandwiched together by a fruity-sweet frosting made with our protein-rich Farmer’s Cheese, light matcha, and tart raspberry. Visit the link in our bio for the recipe!
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.
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 probiotics, 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.
- For the Cookies:
- ½ cup (1 stick) butter, room temp
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 ½ cup all purpose Gluten Free flour
- 1 ½ cup Gluten Free old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup of Organic Plain Whole Milk Kefir
- For the Frosting:
- 4oz cream cheese, at room temp
- 4oz Farmer Cheese
- 6 tbsp unsalted butter, cubed, at room temperature
- 1 cup confectioners' sugar
- 1/2 tsp pure vanilla extract or caramel extract
- 1 part 1-2 tbsp Matcha Powder
- 1 part Raspberry Puree
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- Whisk together the oats, flour, powder, and soda in a bowl and set aside.
- In a standing mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
- Add in the dry ingredients and beat until combined with the butter and sugars – dough will be crumbly.
- With the stand mixer on medium-low, pour in Kefir. Beat only until a dough has formed – about 45 seconds to 1 minute.
- Scoop and roll into 1 1/2 tablespoon balls and place on the prepared baking sheet about 2 inches apart. Lightly press the dough down with the palms of your hand. This helps get a thinner cookie similar to traditional cream pies.
- Bake for 10 minutes or until lightly browned around the edges. They’ll look a little underdone in the middle but they’ll set up as they cool. Let cool completely before frosting.
- For the cream cheese frosting: Meanwhile, beat the cream cheese and farmer cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Divide in two parts. Fold in Raspberry Puree in one part and the matcha powder and mix until combined. Scrape into a pastry bag fitted with a large round tip.
- Once the cookies are cool, evenly divide the frosting between HALF of the cookies and spread it out so that there’s about half an inch clean around the edges. Top each frosted cooking with a clean cookie to create a sandwich. Squeeze together lightly to press the frosting to the edges.
- Enjoy immediately OR store in the fridge to let the frosting firm up a bit. This will make it so the frosting doesn’t spill out the sides when you bit into the cookies.