Classification: Phase 1 – Semi Restricted, GF, DF
- 40 pecans, chopped
- 40 macadamia nuts, chopped
- 2 tbs coconut oil
- 2 tbs honey
- 2 passionfruit
- 1 tsp gelatine
First, make the nut crumble. Melt the coconut oil and honey in a frying pan. When bubbling, add the nuts, stirring to combine. Pour the mixture onto a piece of baking paper and set aside to cool. Once cool enough to handle, chop the nuts finely. Set aside.
Next, make the passionfruit jelly. Scoop the pulp out of the passionfruit into a small bowl. Mix the gelatine with ¼ cup hot water until well combined. Pour the water into the passionfruit pulp and stir to combine. Chill slightly.
To assemble, place the nut crumble in the bottom of four glasses. Divide the coconut yoghurt evenly between the glasses then top with the passionfruit jelly. Place in the fridge for 1 hour or until set.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.