Almond Yoghurt

Almond Yoghurt

By nutritional therapist Christine Bailey

Rich and creamy, making your own nut yoghurt is healthy and cost effective. Soak your nuts overnight before using. You can use a yoghurt starter kit or probiotic powder to inoculate the yoghurt with beneficial bacteria. Any nuts can be used but almonds or cashew nuts are particularly good.

(serves 4)

125g raw almonds, soaked in water for 12 hours then drained
500ml coconut water or water
1 tbsp sweetener (e.g maple syrup, honey)
½ tsp probiotic powder

Place all the ingredients in a high-speed blender, and process until smooth and creamy. Pour into a sanitised glass jar, and set in a warm room for 9-12 hours. It should now taste slightly sour.

Store covered in the fridge for up to a week.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website or follow her on Facebook and Twitter.

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