Inspired by http://www.inthemakingbybelen.com
These days, I’m finding myself stocking up on TOO much fresh fruit at my local market (if there ever was such a thing) only to later face an overflowing fruit basket under constant siege of fruit flies. (Not to mention the threat of it turning before I can scarf it all down.)
This fruity faux-yogurt will help you get through your basket before the pesky flies do, while craftily using some fresh summer fare. Most of the year, we’re relegated to the dried variety, so get your apricots while they’re here!
Tip: make sure to read this over and prep your ingredients the night before (the cashews, buckwheat and oats need to be pre-soaked!) Other than that, it’s less work than it looks.
Ingredients
Yogurt
- ½ cup cashews, soaked overnight (or at least 4 hours)
- 1 large orange, peeled and quartered
- 4 med-large apricots (fresh – no dried here), washed & pitted
- a sprinkle of vanilla extract
- squeeze of lemon juice (optional)
Buckwheat Overnight Oats
- ½ cup buckwheat groats, soaked overnight (or at least 4 hours)
- ½ cup large-flake rolled oats, soaked overnight (or at least 4 hours)
- ½ cup coconut milk (or other non-dairy milk you have handy)
- 2 Tbsp chia seeds
- 1 Tbsp hemp seeds
- a couple shakes of cinnamon
Method
Yogurt
Toss all prepped (and pre-soaked!) ingredients into a food processor and blend until smooth. Scrape your fruity yogurt into a separate bowl and set aside for a sec.
Buckwheat Overnight Oats
Rinse out your food processor bowl, and then toss all prepped (and pre-soaked!) buckwheat and oats ingredients into a food processor and blend until smooth.
The Finishing Prep…
Put it all together by scooping the buckwheat-oat mixture into a bowl and then topping with the yogurt.
We recommend slicing some banana on top or toasting some coconut and slivered almonds for garnish.
