March 28, 2010 | 12 Comments
Jai’s Sunday Brunch
We sprouted an extra batch this time for a fruit and nut brunch salad. Jai topped it with a batch of frozen yogurt. It was creamy and delicious – a bit like chilled Fage Greek Yogurt. Saffron gives it a sweet, rich aroma and a pretty golden hue. Frozen yogurt made right, we think, is yummier than ice cream.
We find that popsicles are way easier to deal with than a tub of ice cream. That way, if you’re making a low-fat or low-sugar version and it gets hard in the freezer, you don’t have to struggle to scoop it out. We used silicone mini-cake moulds this time.
SPROUTED WHEAT, FRUIT AND NUT SALAD
You can also do this with spelt, farro/emmet, whole groats or whole barley. Wait only until the tiniest sign of tail shows. It is most nutritious at this point and also the sweetest. It gets slightly bitter as the sprout grows.
Put 1 cup sprouted wheat with 2 tsp water in a glass container. Cover and microwave on HIGH for 2 minutes. It should be crunchy. Add a dash of salt/spices like cinnamon and/or sweetener of choice. We didn’t add any.
Add fruits and nuts of choice. We used blueberries and soaked almonds. (Soak almonds for a couple of hours, drain and chop. Soaking reduces the phytic acid and makes them sweeter and more digestible.)
Top with plain yogurt/soy yogurt/ frozen yogurt.
SAFFRON FROZEN YOGURT
This is adapted from from David Lebovitz‘s Vanilla Frozen Yogurt from The Perfect Scoop. We replaced the vanilla with saffron. See the original version at 101Cookbooks. Lebovitz uses 1 cup sugar for 3 cups yogurt. We reduced it to 1/4 cup raw honey.
Makes just under a quart
3 cups yogurt (see notes)
1/4 to 1/3 cup cup raw honey or maple syrup (or sweetener of choice – see notes)
1 pinch saffron (about 1/4 tsp)
1 tbsp hot milk/soymilk
You can make this with low-fat yogurt if you wish. Or with whole-milk yogurt. Or Greek-style yogurt.
To make it even richer, use hung/strained yogurt (labneh). We used 6 cups of home-made yogurt and hung it using a couple of layers of cheesecloth for a couple of hours. (Put it in the fridge on a strainer in a bowl). We got about 2.5 cups of strained yogurt and added half cup milk to make 3 cups.
Or simply use whole-milk yogurt and add half cup organic milk powder to thicken it further.
Vegans can use soy yogurt and thicken it with coconut milk powder if they wish to. No matter what you use, you need about 3 cups total.
If using dry sweeteners like sugar/jaggery, powder it first. You may need more sweetener depending on how tart your yogurt is.
Dissolve saffron strands in 1 tbsp hot milk/soymilk. Add it to the yogurt along with the raw honey/maple syrup and mix. Taste and see if you need more sweetener.
Chill for 3 to 4 hours.
Proceed to churn it in your ice-cream machine.
If you don’t have an ice-cream machine, chill in a covered container about 3 inches thick for an hour until partly set, whisk until creamy, repeat a couple more times.
Or freezer in metal/silicone/popsicle moulds and serve that way.
- the Jugalbandits