Mixed berry frozen yoghurt
Ingredients
* 1 1/2 cup (500 grams) fat free Greek yoghurt.
* 1/2 cup unsweetened soy milk or* almond milk, rice milk.
* 1/3 cup organic agave nectar or* honey, natural maple syrup, stevia
* 1 vanilla bean ( scooped out all the seeds) or* 1 tsp vanilla extract,
* 1 tbsp of lemon juice
* 1/8 tsp Xanthan gum ( used to break down the ice crystals which makes it taste creamier, found in health food stores)
Method
Blend it all up and let it chill in the fridge overnight covered or for at least 2 hours. Prepare your ice cream machine maker and follow your ice cream manufacturer. My churn for about 20 minutes. You can served it straight from the ice cream machine if you want soft serve or if you want it to be more firm. Just put it in the airtight container and put it in the freezer for about 2 hours it depends on your fridge.
Barley crisp
| * 75 gm | pearl barley |
| * 35 gm | unsalted butter |
| * 35 gm (¼ cup) | plain flour |
| * 2 tsp | caster sugar Method preheat oven to 140C. Cook barley in a large saucepan of boiling water over medium-high heat until tender (35-40 minutes; add more water if necessary). Drain (reserve 175ml cooking liquid), transfer barley, reserved cooking liquid, remaining ingredients and 1 tsp sea salt flakes to a blender and blend until smooth. Spread thinly to three 20cm x 30cm rectangles on oven trays lined with baking paper, then bake until dry (1¾-2 hours; turn crisps over after 1 hour). Break into rough pieces |
