Two important events happened in my life in December five years ago:
1. I read Michael Pollan’s In Defense of Food.
I had always been interested in healthy eating and although my diet was better than your average American’s, I knew I needed to do better. Pollan’s book was the final kick in the pants I needed to begin my real foods journey.
2. I had almond poppy seed yogurt.
While visiting family in Germany for Christmas I tried this seasonal yogurt flavor and as strange as the thought of poppy seed in my yogurt was, I loved it.
Those slightly crunchy seeds paired perfectly with the smooth yogurt and the subtle almond added a depth of flavor not typical to yogurt.
Unfortunately the packaged stuff didn’t fit my new definition of ‘food’— it had ingredients I couldn’t pronounce and was loaded with sugar.
And it was seasonal. In Germany.
I couldn’t even wait until next Christmas to throw my real food ideals out the window for this special treat.
So I set out to make a homemade, whole foods version of almond poppy seed yogurt and I have enjoyed it year round since.
This is a great way to flavor homemade yogurt and it can easily be adjusted to suit your taste preferences. And with only four ingredients it’s a breeze to whip up, even during the busy holiday season.
It’s delicious with granola or muesli, by itself or even on top of pancakes!
Almond Poppy Seed Yogurt
- 4 cups plain yogurt
- 2 teaspoons pure almond extract
- 1.5 tablespoons poppy seeds
- 2 tablespoons honey melted
- Gently combine all ingredients.
- Chill for 8 hours for best flavour, and enjoy.
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