Dairy Free
Gluten & Grain Free
Egg Free
Low Disaccharide
Nut Free
Yoghurt with taste, and without the nasties!
Make without the sweetener for cooking, and with honey for a dessert.
Serves: 6
Prep time: 5 mins
Warming time 8-24 hours.
Ingredients
- 2 can coconut cream (400mls each)
- 1 1/2 tbsp psyllium husks
- 2 tbsp natvia or honey (optional)
- 2 tsp vanilla essence
- 6-8 x probiotic capsules
Method
- In blender place coconut cream, and psyllium husks.
- Beat for 3 minutes on high speed.
- Add honey, vanilla and contents of probiotic capsules (discard outer casing) and stir gently.
- Pour into individual glass jars in yoghurt maker, and leave overnight (8-24 hrs)
- If no yoghurt maker available, stand glass jars in the oven with the oven light only left on, as this will create enough warmth for the yoghurt.
- Chill in fridge for several hours to thicken
- Serve with my rhubarb and blueberries.
Notes
Please note updated recipe published on 6.2.17, as this is an improved version.
Join the discussion 2 Comments