Cashew banana yogurt using your favorite probiotic, from Gena Hamshaw.
In search of a quick and easy dairy-free yogurt to boost your smoothies? Don’t want any stuff besides yogurt in your yogurt?
If you’ve been avoiding yogurt because it’s either made from dairy, you’re avoiding additives in commercial dairy-free yogurt, or you’ve run out of homemade cultured yogurt, here’s “yogurt” that’s simple to make. All you need is your favorite probiotic powder or capsule and a food processor or high-speed blender.
This is my favorite probiotic powder, but feel free to use any powder or empty a few probiotic capsules for this yogurt recipe.
I know folks with sensitive digestive systems and active IBD may avoid raw food, however some raw foods, while not cooked, can be prepared to the point that they are easy to digest. Smoothies and this yogurt recipe are great examples of easy-to-digest raw food.
As for the berries, you might want to avoid those if seeds are an issue. I just couldn’t resist since I’ve had an abundance of blackberries this season.
I also added my latest favorite grain-free granola recipe. The pecans and pumpkin seeds give it a great crunch without being too hard on the teeth.
To make the parfait, I suggest keeping the ingredients separate until you’re ready to combine them, especially if you like your granola crunchy. Or, at least combine the berries and yogurt in a container and add the granola when you’re ready to eat the parfait. Enjoy!
Cashew Banana Yogurt
I made this recipe with water and coconut milk because I didn’t have coconut water on hand, and both came out well. I prefer using a high-speed blender to make the yogurt because it takes less time to make it creamy. If you use a food processor, let it process for a minute or so to get the yogurt really creamy.
I also added a little more lemon juice than the recipe calls for and a pinch of cinnamon in one batch, with great results.
- 1 cup cashews, soaked for 2 hours or more, then drained
- 2 large bananas
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2/3 cup coconut water (1/2 cup if you’re using a food processor)
- 1 pinch sea salt
- 1/2 teaspoon probiotic powder (optional; you can simply open up a few probiotic capsules for this!)
Blend all the ingredients in a high-speed blender until smooth.
Alternatively, place all the ingredients, except the coconut water, in a food processor and pulse a few times to combine. Turn the motor on and drizzle in the coconut water in a thin stream. Keep processing until the mixture is very smooth.
Stored in an airtight container in the fridge, the yogurt will keep for 2 days.
Servings: 4; Calories: 257; Fat: 15 g; Carb 28 g ; Fiber 3 g; Protein 7 g; Sugar 11 g; Sodium 84 mg; Cholesterol 0 mg.
Makes 4 Small or 2 Large Servings
From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.
Pecan Maple Granola
If you’re eating oats, you can substitute 1/2 cup of pecans with gluten-free oats. Replace the maple syrup with honey for SCD.
- 1 cup pecan pieces
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon olive oil or melted coconut oil
- 2 tablespoons maple syrup
- Preheat your oven to 300ºF (150ºC, or gas mark 2).
- Prepare a baking sheet with parchment paper or non-stick mat.
- Mix the pecans, pumpkin seeds, sesame seeds, cinnamon, and salt in a bowl.
- Add the coconut oil and maple syrup and mix again.
- Spread the granola mixture onto the baking sheet and bake for 20 minutes.
- Cool and serve. Store sealed for a few months.
Servings: 4; Calories: 382; Fat: 35 g; Carb 15 g ; Fiber 5 g; Protein 9 g; Sugar 7 g; Sodium 150 mg; Cholesterol 0 mg.