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Almond, Apricot and Rose Yoghurt Recipe by Amelia Freer

Yoghurt Recipe

This Almond, Apricot and Rose Yoghurt Recipe is a perfect breakfast recipe. It can be made the night before and enjoyed the next morning.

Ingredients:

150g almonds
5 dried apricots
2 cardamom seeds
1/2 tsp rose water
3 tbsp unflavoured coconut oil 250ml coconut milk
4 fresh apricots, stoned and cut into quarters
Flaked almonds, for sprinkling

Method:

1. Soak the almonds in a bowl of cold water for 30 minutes, or overnight.
2. In another bowl, soak the apricots, cardamom and rose water for 30 minutes, or overnight.
3. When ready to serve, drain all the soaked ingredients, put into a blender, add the coconut oil and milk and blend until it is a creamy texture.
4. Divide the mixture evenly between two jars or glasses, then top with the fresh apricots and a sprinkling of flaked almonds.
5. Put in the fridge and serve chilled.

RECIPE BY AMELIA FREER FROM EAT. NOURISH. GLOW
Amanda Freer- Beef Curry Recipe Amelia struggled with her own health so she took control of her diet and transformed her life. She is now on a mission to get everyone to eat healthy and fresh food. In Eat. Nourish. Glow. it includes 10 easy steps that Amelia believes helps you loose weight, look younger and feel healthier. Amelia includes mouthwatering recipes, from delightuful healthy breakfasts to light lunch ideas and delicious mains.

For more information on Eat. Nourish. Glow. contact Ann-Marie.Dolan@harpercollins.co.uk

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