Instead of just cutting foods out of my diet and hoping for the best, I’ve been trying to work on improving my gut health. But where do you start? Well, I wanted to try and introduce more probiotics and prebiotics into my diet so I decided to create something that nailed both in one go – my gut friendly fruit yoghurt pots.
With probiotics being plentiful in natural yoghurt and tons of prebiotic fibre hiding in Nairn’s gluten free oatcakes, my gut friendly fruit yoghurt pots seemed like the perfect place to start. Plus, they’re great to enjoy at home or on the go – so let’s go!
Ok, I’ll admit it – my free from diet combined with my low FODMAP diet hasn’t done my body a world of good in the long term. It alleviated my symptoms of IBS which was amazing at first, but my gut health just got worse and worse over time.
But that changes now! Prebiotics and probiotics are so integral to maintaining good gut health, but I wasn’t getting any. Zero. Zilch. Nada.
So I decided to remedy that all in one go by creating my gut friendly fruit yoghurt pots. As always, I wanted to prove that food that’s good for your gut certainly doesn’t have to mean bland or boring…
That’s why I created three fruit compotes to mix in with your natural yoghurt and Nairn’s gluten free oatcakes – blueberry, strawberry and rhubarb and finally, pineapple and passion fruit. Honestly, it’s hard to believe that something which tastes this good is doing your gut so much good too!
Nairn’s gluten free oatcakes not only deliver a helpful hit of prebiotic fibre that feeds your friendly gut bacteria, but the texture and taste of the oatcakes take this recipe to the next level. It’s a well rounded, energy boosting breakfast or a super snack!
Plus, you can take all the separate components with you on the go too and make them in a flash at your desk. Trust me, everyone will be so jealous when you crack out your homemade compote, fresh lactose-free natural yoghurt and Nairn’s gluten free oatcakes.
Just stir it on up!
So here’s the recipe for my blueberry yoghurt pot – it only takes about 15 minutes to throw together and you can easily make enough in one go to last days and days. I just can’t get enough of that beautiful purple swirl it creates when you mix it with yoghurt!
Blueberry Compote
Ingredients
* 115g blueberries
* 4 tsp maple syrup
* 4 tsp lemon juice
* 4 tsp water
Method
1) Add all your ingredients to a saucepan.
2) On a low heat, allow the berries to become soft and gooey and the liquid to reduce to be more like a syrup. This should take around 15-20 minutes.
3) Remove from the heat and leave to cool – it will thicken up more as it cools.
I would definitely recommend making this in much bigger quantities – then you can keep it in the fridge and use it all week!
Next up is a real British summer smash hit, my strawberry and rhubarb yoghurt pot. Honestly, it was so hard for me to choose a favourite out of all three, but this has to be it! It’s such an unreal combo and has an almost jam-like quality.
Strawberry and Rhubarb Compote
Ingredients
* 125g strawberries, halved
* 100g rhubarb, chopped
* 40g sugar (granulated or caster is fine)
* 2 tsp lemon juice
* 30ml water
Method
1) Add all your ingredients into a saucepan and heat until boiling.
2) Reduce the heat to a simmer and continue to cook until the fruit has broken down, softened and slightly thickened. This should take about 15-20 minutes.
3) Remove from the heat and leave to cool – it will thicken up really well as it cools.
I would definitely recommend making this in much bigger quantities – then you can keep it in the fridge and use it all week!
Whilst strawberries and rhubarb remind me of British summer, my pineapple and passionfruit yoghurt pot reminds me of summer holidays! It’s totally tropical and with Nairn’s gluten free oatcakes for an added crunch, it’ll definitely brighten your day.
Pineapple and Passionfruit Compote
Ingredients
* 140g pineapple, chopped into small pieces
* 1 passion fruit
* 3 tsp maple syrup
* 2tbsp water
Method
1) Add all your ingredients to a saucepan.
2) On a medium heat stir them all together, so that the pineapple is nicely coated in the syrup and passionfruit. Heat until the liquid as reduced more and the syrup has slightly caramelised.
3) Remove from the heat and leave to cool.
I would definitely recommend making this in much bigger quantities – then you can keep it in the fridge and use it all week!
Thanks for reading how to make my three gut friendly fruit yoghurt pots! If you make them, I’d love to see how they turned out. So absolutely make sure that you send me a pic using my social media links below…
Any questions about the recipe? Please do let me know by leaving a comment on Facebook / Twitter / Instagram!
Becky xxx
Becky's blog can be found here
