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
Preparation time: Freeze the night before needed
- 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.
- 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.