Put that bundle of fresh peaches to good use and make our beautiful Summer Peach Tarts. Full of prebiotic fiber and probiotics, it’s the best of both worlds for a summer treat you’ll make over and over again.
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 milk helps absorb key nutrients such as Vitamins A, D, E, and K.
Servings: 4-6Ingredients
Crust
- 1 cup gluten-free rolled oats
- 1/4 cup dry quinoa
- 1/4 cup cashews
- 1 tbsp maple syrup
- 2 tbsp coconut oil
- 14 medium pitted dates
Filling
- 3 large ripe peaches
- 2 tbsp lemon juice
- 1 1/2 cup Peach Whole Milk Kefir
- 4 tbsp maple syrup
- 1 tbsp cornstarch
- 2 tsp agar agar powder or gelatin
- TOP with peach slices, blueberries, and mint leaves
Directions
Crust
Grease a loose-bottom tart tins with coconut oil and set aside.- Place oats, nuts, and quinoa in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process altogether until the mixture resembles wet sand texture.
- Firmly press the crust mixture into the bottom and sides of the tins, then place in the fridge, while you prepare the filling.
Filling
Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.- Pour the peach whole milk kefir into a medium bowl, then add peach puree and maple syrup and stir together. Add cornstarch and agar powder and keep stirring until both have completely dissolved.
- Strain the filling mixture into a small bowl, then transfer it to the tart bases. Place in the fridge for at least 4 hours or overnight. Decorate with fresh peach slices, blueberries, and mint leaves. Enjoy!
