This homemade yoghurt requires only three ingredients and it is super simple to throw together. Served with a vegan-friendly, buttery almond crumble, this little pot of goodness is a sweet treat that can be enjoyed for breakfast or dessert!
Who knew vegan yoghurt could be so easy to make at home, without any special equipment? All you need is a jar, a couple of probiotic capsules and a can of coconut milk and you are good to go!
This homemade vegan berry yoghurt with buttery almond crumble is:
- Naturally sweet thanks to the coconut milk (Your yoghurt probably won’t need any additional sweeteners. If you find that it does, stir in a teaspoon of maple or golden syrup before serving.)
- Super easy to make
- Vegan and gluten-free
Berry yoghurts have always been my top picks. For this recipe, I used the Haskapa Berry Powder (gifted) but raspberry or blueberry powders will work just as fine. Also known as a honeyberry, haskap berry is an oblong berry with a similar colour to a blueberry. Haskap berries are classed as a superfood and they are bursting with antioxidants – they have as much as four (yes, FOUR!) times the amount of antioxidants as a blueberry. Whoa!
To top it up, I’ve included my super simple recipe for a delicious, crunchy, buttery almond crumble.
Did you know?
Haskap berries have one of the highest recorded anthocyanin values (naturally occurring plant pigments) of ANY berry! This is due to their blue-purple skin and a lovely crimson flesh. Add a couple of teaspoons of haskap berry powder to juices and smoothies for a lovely colour!
Home-made Vegan Berry Yoghurt with Buttery Almond Crumble
- Cheese cloth
- Elastic band
- Wooden spoon
- Steralised jar
- 1 can full-fat coconut milk
- 2 vegan probiotic capsules or 1/2 tsp probiotic powder*
- 1 heaped tsp berry powder of choice (haskap, blueberry or raspberry)
For the crumble
- 30 g vegan margarine
- 1 tsp golden caster sugar
- 1 tbsp gluten-free flour
- 1/3 cup oats
- 10 almonds, crushed
- Shake the coconut milk can, open and pour into a sterilised jar or bowl. Open the probiotic capsules and empty into the yoghurt. Discard the capsule shell.
- Using a wooden spoon mix the coconut milk and probiotic powder together. Stir in the berry powder, cover the jar with a cheesecloth, muslin or a tea towel, tie with a rubber band or a string and leave in a warm spot for 24-48 hours to activate.
- Taste every 8 hours. The longer you leave it the tangier the yoghurt will be. If the yoghurt is tangy enough for you, place it in the fridge to halt the fermentation. Consume within 3 days.
To make the crumble
- Preheat the oven to 200C | Gas mark 6.
- Place the margarine, sugar, flour and oats into a bowl and rub together between your fingers until you have pea sized lumps. Stir in the chopped almonds.
- Transfer onto a baking tray and bake in the middle of the oven for 15 minutes or until golden.
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