I was lucky enough to be assigned this fun and delicious task and I couldn’t have been happier to do it! Since first going dairy free a couple of years ago, one of the things that I’ve missed the most is Greek-style yogurt. I used to have it for an afternoon snack with fresh fruit or granola almost every day of the week! And, one of my sweet Mia’s favorite snacks is also Greek-style yogurt…the plain flavor, with honey drizzled on top. So, I could not have been more excited about trying this new dairy-free version!
I’ll tell you what I think about it…in one word…FANTASTIC!! It’s yummy, creamy, comes in 6 flavors (plain, vanilla, blueberry, raspberry, strawberry, and chocolate…yes, I said chocolate!!) and best of all, it’s made with healthy coconut milk! Coconut milk is rich in Medium Chain Fatty Acids (MCFA), which are plant-based fats that the body processes differently than other fats. The liver breaks them down and converts them into energy as opposed to storing them as fat in the adipose tissue. They are slow-burning fats that provide energy to the body.
So Delicious Dairy Free coconut milk products are smooth, creamy, utterly (not udderly!) delicious, and naturally energizing. They are soy-free, dairy-free, cholesterol-free, vegan, kosher, Non-GMO verified, and made with organic coconuts. So Delicious invented the coconut milk beverage category in 2009 and they also offer coconut milk frozen desserts, yogurts, coffee creamers, and probiotic smoothies.
Over the past few days we’ve tried this new yogurt in various recipes, and also straight from the container as a snack…we’ve loved it on all occasions! It makes a great fruit smoothie…I simply took one of the fruit flavored yogurts, a frozen banana, a couple of teaspoons of chia seeds, a drizzle of raw agave, and a little So Delicious coconut milk…combined everything in a blender, and blended it until smooth. Both kiddos were in heaven and I was thrilled with their healthy snack!
Mia’s favorite way to eat this yummy new product is straight from the container with honey drizzled on top. She loves all of the flavors but her favorites are the plain and the vanilla.
I also came up with two new vegan recipes…which are now favorites of mine…that include this Greek-style yogurt as an ingredient. The first is a yummy Vegan Peaches & Cream Muesli. I’ve had it for breakfast these past couple of mornings and it’s sooo yummy! It’s so simple, only requires 5 ingredients (other than your choice of toppings), takes minutes make, and you don’t even need to cook it!
Muesli is a popular European breakfast cereal based on uncooked rolled oats, fruit, and nuts. You prepare it the night before…leave it in the refrigerator overnight…then breakfast is ready and waiting for you when you wake. The first time I prepared this it reminded me of Vegan Overnight Oats. But, when I tasted it the next morning I realized that it’s totally different in taste and texture. The addition of yogurt makes it creamier, thicker, and more tangy. I added chia seeds the first time I made it…for no reason other than the fact that I love them…then I topped it the next morning with fresh raspberries and slivered almonds.
Last night, I added flax seeds to the raw oats instead of chia seeds and topped it this morning with peaches, pecans, and cinnamon…YUMM! Both versions were really really good…but, my favorite was the combination of peaches and pecans. You can leave the seeds out all together, or you can replace them with raisens or some other dried fruit. The options for nut and fruit toppings are endless…just pick your favorites and throw them on top right before serving.
Vegan Peaches & Cream Muesli (serves 1) – In a bowl combine 1/2 cup rolled oats, 2 teaspoons flax seeds, 2 teaspoons maple syrup or raw agave, 1/4 cup plain So Delicious Greek-style yogurt, and 3/4 cup non-dairy milk (I used So Delicious Coconut Milk). Cover and refrigerate overnight. Top with sliced peaches, roughly chopped pecans, and a generous dash of cinnamon…enjoy! You can also adjust the sweetness by adding a little more maple syrup or agave when serving.
My other new coconut Greek-style yogurt recipe is…Vegan Lemon Poppy Seed Muffins. These are perfect for breakfast with some fresh fruit or at snack time. We even had them for dessert last night and Mia asked for a second! I love the tangy citrus flavor of these muffins and the poppy seeds add a fun crunch. They are easy and quick to make and are healthy with the addition of a “chia egg”, spelt flour, and no refined sugar. I use just a little bit of pure lemon oil in these which you can purchase at either Whole Foods or Central Market in the specialty oil section…I use Boyajian brand. If you can’t find lemon oil, you can replace it with 1 tablespoon grated lemon zest. I think these would also be a big hit in mini muffin form at your next ladies luncheon or tea.
Be sure to check back in the next day or two because we will be announcing our next giveaway!!! Among other great items, this giveaway will include free product coupons from So Delicious Dairy Free!! You can use them to try out their new Greek-style yogurts that I know you too will absolutely LOVE!!
Health and Hugs! ~ Melissa
|Vegan Lemon Poppy Seed Muffins||
- 1 1/2 teaspoons ground chia seed
- 3 tablespoons water
- 2 cups light spelt flour
- 1 cup organic unrefined coconut palm sugar (blonde)
- 4 teaspoons baking powder
- 1/4 rounded teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons poppy seeds
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 1 cup So Delicious Greek-style plain yogurt
- 1/4 teaspoon pure lemon oil (I use Boyajian)
- Preheat oven to 400 degrees.
- Lightly grease a 12 count muffin/cupcake pan or line with paper liners.
- Whisk together ground chia seed with the 3 tablespoons water and set aside.
- Wisk all dry ingredients together and set aside.
- Whisk together all wet ingredients.
- Add wet ingredient mixture to flour mixture. Using a rubber spatula carefully mix with just a few light strokes just until the dry ingredients are moist. Do not overmix. Batter will be stiff.
- Divide batter among muffin cups and bake for 12 to 15 minutes or until toothpick inserted in center comes out with just a few moist crumbs.
- Allow to cool for 5 to 10 minutes before removing muffins from pan.