Almond Yogurt Sauce Recipes for Fruit Salad or Granola
By Michele K La Chante
Because of the fermented Almond Yogurt/Creme, these sauces are delicious and easy to digest, unlike standard nut sauces which I had struggled with in the past. And even though almonds are a suitable nut for me, I still found that by fermenting them into the sauce, it made all the difference and I was able to enjoy my meal and have my tummy smiling at the end of it.
Both of these recipes go brilliantly with a fresh fruit salad, your own dehydrator buckwheat granola and chopped up apple.
NOTE: Please remember that once you starting using a live, fermented food like the Almond Yogurt in recipes you are better to make just enough for that meal or to use the dish up within 24 hours since the fermentation process keeps going and especially once you have given the beneficial bacteria more food in the form of the dates and banana. They will really kick into action and keep multiplying and will start to change the taste of the dish over the next hours that the dish is sitting.
RECIPE No. ONE
Banana Yogurt Sauce
½ cup of Almond Yogurt
½ cup of mashed up, ripe banana
6 – 8 drops of Stevia
Pinch or two of spice mix.
Tip the mashed up banana into a bowl along with the stevia and the cinnamon and mix well. Next tip in the Almond Yogurt and fold it in with the other ingredients.
This mixture is now ready to use with your fruit salad or granola. For our picture I have used the Go Raw Chocolate Buckwheat Granola which is a favourite in our house and I have mixed it with a chopped up, in season apple and topped with the the Banana Yogurt....very, very nice mmmm and very quick and easy to put together.
RECIPE No. TWO
Taste of the Tropics Fluffy Almond Yogurt Sauce
1 cup of Almond Yogurt
4 fresh Medjool dates
1/3 cup of Cocoa Butter
½ tsp Vanilla Powder
Take the seeds out of the Medjool dates and chop the dates up fine. Add them along with the rest of the ingredients to your blender and blend until smooth and fluffy.
Use as topping for desserts or breakfasts.