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Kefir Crumpets with Greek Yoghurt, Honey Fermented Berries and Cultured Vanilla Butter.

JLR - December 13, 2017 - 0 comments

A good dose of friendly gut bacteria to set you up for the day. Happy Gut – Happy Me!

I always have milk kefir, cultured butter, Greek fermented yoghurt and fermented berries at hand in my fridge so it makes this delicious breakfast a breeze to make.

 Cultured Butter Infused with Vanilla.

Ferment a litre of cream as you would for Milk Kefir. When ready, place in a jar with plenty of space. Close the lid tightly and shake (about 45 minutes) until it separates into a solid mass of butter and whey. Pour off the whey and rinse the butter under cold water. Add salt to taste and a few drops of vanilla essence. Refrigerate until you are ready to use it.

Make a jar of Greek Fermented Yoghurt the night before

Honey Fermented Berries – made two months ago and stored in the fridge.

Click here for the recipe.                                           


500ml Flour. Try using stone ground unbleached sifted flour if possible.

2 eggs

50ml honey

1 ½ tbsp.  cultured butter melted

4 tsp baking powder

1/3 tsp salt

250ml Milk Kefir

How to

  1. Beat the eggs and honey
  2. Add half of the Milk Kefir and the melted cultured butter to the egg mixture and stir well
  3. Sift the flour, baking powder and salt together and add to the egg mixture
  4. Gradually stir in the remaining milk to form a smooth mixture
  5. Drop spoonfuls of the batter into a lightly greased heavy bottom frying pan
  6. Turn once the top is full of air bubbles and cook o the other side till golden.

The batter can be placed in the fridge and will last a good few days if you don’t want to make all of the crumpets in one go.

Make a stack of crumpets with yoghurt, berries and a drizzle of vanilla butter between each crumpet. I sprinkled a mixture of sesame seeds, sunflower seeds, pumpkin seeds and linseeds over the top for a good dose of omega.

Moreish and delicious!

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