Vegan Yoghurt & Blueberry Compote
I’ve never been the biggest fan of flavoured yoghurts, or even yoghurt with the berry syrup. Being the one with the sweet tooth you might find this relatively odd, because who doesn’t love that sweet gooeyness at the bottom of their plain old vanilla yoghurt.
I find the artificial sweetness incredibly over powering. And if it is fruit, why does it not taste like fruit, or have those same subtle sweet flavours that fruit does. Well, friends, it’s because of the incredible amount of sugar some establishments add. In desperate cases, I’ve even eaten the yoghurt, added my own fruit and thrown the berry syrup in the bin.
When we created this vegan yoghurt and blueberry compote we did so with the intention of making the fruit the hero and not hiding behind copious amounts of sugar. To my amazement, creating compote without sugar is relatively simple and you don’t miss the refined sugars at all. I couldn’t stop eating it. Kaeli and I literally panicked over who got to take the rest home after shoot day. That’s how good it was. We landed up just eating it all on set anyway. Sharing problem solved.
Blueberries are packed with one of the broadest ranges of antioxidants of any fruit in the world. One of the stand-out nutrients in blueberries is Gallic Acid; if you haven’t heard about gallic acid and its benefits you’re not alone. Because blueberries contain such a high amount of phenols, especially gallic acid, they’re now known as “neuro protective agents” – little helpers protecting your brain from degeneration.
If having a cognitive brain for longer isn’t reason enough to start including these little guys in your diet then we don’t know what is. As little snacks they’re great, but in a blueberry compote; they’re even better. Do yourself a favour and give it a try. It also doesn’t hurt that we made vegan yoghurt. Yep, you heard correctly. VEGAN YOGHURT. Three simple ingredients, a little patience and you’re ready to go. Paired with lovely seasonal blueberries, it makes the absolute perfect light breakfast for those lazy Sunday mornings.
- 400ml Coconut Milk
- 2 Really Good Probiotic Capsules (Make sure there are no Pre-Biotics)
- 1tsp Agar Agar
- 3cups Fresh or Frozen Blueberries
- 3tbsp ClemenGold Juice (Can sub in Orange Juice)
- 1/4tsp Freshly Grated Ginger
- 1/4tsp Ground Cinnamon
- Start with an extremely clean jar. To do this, rinse the jar with a little white vinegar and then some water. Steam this in the oven until all the water droplets are gone.
- If you’re using a sweetener (like honey or maple syrup) heat the coconut milk and sweetener on the stove top until just about boiling.
- Remove from heat and let cool.
- Dissolve the agar powder as per packaging instructions. Once the coconut milk has cooled to a point where you can hold the pot between your hands, stir in the agar solution and add the contents of your two probiotic capsules.
- Transfer the mixture to your glass jars and cover using an elastic band and cheese cloth; to stop any dust from contaminating the mixture. Store in a warm place for 24 -48hours. The longer you leave it the tangier the yoghurt.
- Taste the yoghurt every couple hours; if you used a sweetener the yoghurt will taste sweet instead of tangy, but fret not, over time the tanginess will develop.
- Once you’re happy with the flavour, transfer the yoghurt to the fridge to stop the fermentation process and to allow the yoghurt to thicken.
- In a medium size sauce pan add your berries; ClemenGold juice and spices, and bring to a boil.
- Once boiling, reduce the heat to a simmer and using a wooden spoon muddle the fruit and mash some berries. You don’t want to mash them all, some variety is always nice.
- Continue cooking over medium heat for 10 – 15min.
- Remove from heat and transfer to a glass jar/bowl. Let the mixture cool thoroughly before using, this will allow it to thicken slightly.
- Spoon over you vegan yoghurt and enjoy.
*Your yoghurt will take between 24-48 hours; be sure to make it ahead of time.