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Megan Lagerwey

Author: Megan Lagerwey

About: Megan Lagerwey is a certified IIN (Institute of Integrative Nutrition) Health Coach specialising in gut health and wellness. Since she started learning about the gut in 2017, she’s changed the way she eats. And because she has a major sweet tooth, she started creating treats incorporating gut-loving elements. Her recipes always promise lots of fibre or "plant points", and they're super easy to make! Follow her on Instagram @the_good_gut_guru.

Recipes & Articles by Megan Lagerwey

Sweet treat

Gut-friendly yoghurt bark

Sweet treat

Salted caramel chia seed pudding

10 minutes

Flapjack recipes

Vegan sweet potato crumpets

15 minutes

Biscuit recipes

Almond-butter fudge with a shortbread crust

15 minutes

Almond-butter fudge with a shortbread crust

Name: Gut-friendly yoghurt bark
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 10–12 servings
Cuisine: Desserts & Baking
Ingredients: double-cream plain yoghurt 500 g ,dried cranberries 30 g ,walnuts 20 g ,strawberries, chopped 120 g,blueberries 50 g ,desiccated coconut 15 g ,honey (optional) 1t

By Megan Lagerwey

Serves Makes 8–10 squares

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

For the shortbread crust:

130 g oat flour (I grind my own using rolled oats)
60 g almond flour
2½ T coconut oil melted
1½ T runny honey

For the fudge:

200 g almond butter
2½ T coconut oil, melted
½ t vanilla extract
3 chopped walnuts, for sprinkling

Method

1. Preheat the oven to 180C. To make the shortbread crust, mix the oat and almond flour, then add the coconut oil and honey and mix. The mixture will be slightly crumbly but should bind if you roll some of it into a ball. If it doesn’t, add 1 t honey.

2. Line a 20 cm loaf tin with baking paper and press the crust mix into the tin. You can use any baking tray, but a small loaf tin works well because the crust will fill the bottom.

3. Bake the crust for 10–12 minutes, or until the top is golden brown. Watch carefully, it changes colour quickly.

4. Meanwhile, mix all the ingredients for the fudge except the walnuts.

5. Once the crust is done, allow to cool, then pour the fudge layer onto the top. Make sure it’s spread equally, then sprinkle over the chopped walnuts.

6. Pop the whole thing into the freezer to set, then cut into squares. Store and serve from the freezer.

Find more fudge recipes here.

Photograph: Toby Murphy
Styling: Khanya Mzongwana

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Megan Lagerwey

Gut-friendly yoghurt bark

Salted caramel chia seed pudding

Vegan sweet potato crumpets

Almond-butter fudge with a shortbread crust

Almond-butter fudge with a shortbread crust

Ingredients

Method