Recipes: Luke’s and Zoe’s straightforward yoghurt primarily based treats for intestine well being
This week on Get Nourished, it’s all about scrumptious and simple yoghurt-based treats to advertise intestine well being. Take a look at Luke Hines’ intestine loving raspberry muffins and Zoe Bingley-Pullin’s vanilla lemon greek yoghurt with strawberry sauce.
Luke Hines’ Intestine Loving Raspberry Muffins
2 cups gluten free flour
2 tsp baking powder
1/2 tsp salt
1/2 cup olive oil
1/2 cup maple syrup
1 cup skyr yoghurt
1 tsp vanilla extract
2 cups frozen raspberries
2 tbsp coconut sugar
1 further cup of skyr yoghurt, to serve/garnish
Get began by preheating your oven to 180C and line a 12-hole muffin tray with non-stick paper muffin liners.
In a bowl, whisk collectively the eggs, oil and maple syrup till properly mixed. Add in 1 cup of skyr and teaspoon of vanilla, whisk gently till all the pieces comes collectively.
Add within the flour, baking powder and salt earlier than utilizing a spoon or baking spatula to fold in and incorporate properly. As soon as blended, fold within the berries.
Spoon or pour out the batter evenly between the muffin tray paper liners, sprinkle every with some coconut sugar, and switch to oven and bake for 20-25 minutes or till the highest is golden brown and an inserted skewer comes out clear.
Switch to a wire rack to chill barely, then serve with an additional dollop of skyr on high, take pleasure in!
Zoe Bingley-Pullin’s Vanilla Lemon Greek Yoghurt with Strawberry Sauce
300g Greek yoghurt
1 tbsp lemon zest
1 tsp pure vanilla bean paste
For the strawberry sauce
1 punnet strawberries, roughly sliced
1/2 tbsp honey
1 vanilla bean, break up and scraped
1/2 tsp ginger, finely grated
1/2 cup flaked almonds toasted
In a bowl, combine collectively the Greek yoghurt, lemon zest and vanilla bean paste and put aside.
To make the sauce, mix the berries with vanilla bean, honey and ginger.
Layer substances in a big dessert/trifle bowl or in particular person parfait glasses, high with flaked almonds and mint leaves to serve.