The guys at CoYo have developed an organic dairy-free kefir made using traditional age old methods by fermenting their coconut milk with live, vegan kefir cultures to produce a rich drink brimming with billions of live active cultures. Sound good? If you’re a fan of their wonderful yogurts and ice creams, this recent addition is sure to be a hit, especially for those of you who conscious about gut health!
Available in Natural and Strawberry flavours, I am in love with the thick and creamy silky smooth texture, non-acidic and not-too-sweet flavour, plus it makes a refreshing drink on a sunny day! I don’t really drink creamy things so I found I was full after drinking half the bottle and saved it for the next day – and of course I used some in a recipe, surprise surprise!
With Mother’s Day coming up, I made some muffins which would be ideal to celebrate the occasion – easy to make, pretty and delicious plus they are vegan-friendly, dairy-free, gluten-free and contain no refined sugar, so a winner all round! The coconut kefir drinks make a great addition to the batter as well as being thick enough for the topping.
Ingredients:
For the muffins –
- 100g brown rice flour (I used Indigo Herbs)
- 100g oat flour (I blended Quaker oats in a blender)
- 75g coconut sugar (I used The Groovy Food Company)
- 1 teaspoon baking powder
- 2 tablespoons flaxseed + 4 tablespoons water (I used Linwoods)
- 75g apple puree
- 150ml Coyo Organic Strawberry Kerfir Coconut Drink
- 3 tablespoons maple syrup (I used Indigo Herbs)
- 1 teaspoon vanilla extract
- 100g fresh or frozen raspberries or strawberries, or a mixture of both, cut in half
For the topping –
- 150g Coyo Organic Natural Kefir Coconut Drink
- 3 tablespoons maple syrup
- Dash of vanilla extract
- Freeze-dried berries to decorate (I used Lio Licious)
Get making!
- First make the muffins: Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
- Mix together the flours, coconut sugar and baking powder in a bowl.
- Stir the flaxseed and water in a bowl and leave to stand for 5 minutes to thicken. Then whisk in the apple puree, oat milk, maple syrup and vanilla extract and pour into the dry ingredients. Mix well and fold in the raspberries.
- Spoon the mixture between the muffin tins and bake for 20 minutes until risen and golden. Leave to cool then pop onto a wire rack.
- Meanwhile beat together the coconut yogurt, maple syrup and vanilla and keep chilled until needed.
- Once the muffins have cooled, spread each one with some yogurt and sprinkle over freeze-dried berries. Enjoy!
