Frozen Soy-Yoghurt ‘Brittle’

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I love simple breakfasts such as vegan yoghurt and fruit, but sometimes it’s nice to be able to try something a bit different without having to spend more time in the kitchen in the morning. This dairy free treat can be adapted to whatever tastes you prefer – here I use fruit and seeds, but you could also try adding in cacao nibs, dried fruit, puffed rice – anything!

Tip: In summer try making double and pouring the mixture into ice lolly moulds for a healthy alternative to sugary ice creams.

1 cup plain soygurt

1 tbsp maple syrup

1 tsp coconut oil – I used Neal’s Yard Beauty Oil here instead

Fruit, nuts and seeds to top

Serves 1-2

Preparation time: Freeze the night before needed

  1. Mix the soygurt, maple syrup and oil in a bowl. You can also add in some fruit and seeds at this stage if you want them stirred through the ‘brittle’ rather than just on top.

2. Pour the contents onto a shallow tray – I used one that was roughly 10x20cm and an inch deep – then place in the freezer overnight. It helps if your tray/mould is slightly flexible so that you can easily remove the yoghurt when solid.

  1. The next day, pop your ‘brittle’ out and break it into rough pieces. I like to serve mine with fresh fruit for a summery breakfast, but you could also try it with granola, muesli, or on top of desserts.

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