I was recently contacted by Kite Hill to review their almond milk based yogurts. They are the only company that I’ve come across that makes almond milk based products and I have been wanting to try them out for quite some time. This gave me the perfect reason to finally dive in!
I know a lot of people who are dairy free for a number of reasons and these products seemed like a nice alternative to dairy based cheeses and yogurts.
I admit that I did go in with some hesitation. I’ve tried non-dairy yogurts in the past and it hasn’t gone well. The texture was off and the flavor was a little astringent with a fake sweetness to it. I put my previous experience aside and went in with optimism.
Kite Hill sent me all of their flavors:
The strawberry I gave to Scott since I’m allergic but all of the other flavors I was able to test out. I tried it as I normally eat yogurt, by making a yogurt bowl for breakfast.
I have to say this yogurt is pretty spectacular for a dairy free yogurt. It is a little on the thinner side texture-wise but not by much. It’s creamy and rich with tons of fruit flavor. It is lightly sweetened and if I had to give a critique, it would be to lessen the sweetness just a tad.
Kite Hill’s yogurts are hands-down the best non-dairy yogurts that I have tried. These are perfect for those that are avoiding dairy or are looking for an alternative. Plus there’s no soy in these products either which is a lovely added bonus!
I wanted to see how well these yogurts would work with baking so I decided to make some sweet scones with the vanilla yogurt. These scones are dairy-free, egg-free, grain-free, and vegan.
I win blogger bingo for that!
I also used bourbon barrel aged maple syrup in the recipe. (drops mic)
Andrea’s Bourbon Barrel Maple Vanilla Scones
- 2.5 C Almond Flour
- 1/2 C Tapicoa Flour
- 1/4 C Coconut Flour
- 2 tsp Vanilla Extract
- 2 TBSP Bourbon Barrel Aged Maple Syrup* (see note at bottom)
- 5 oz Kite Hill Vanilla Yogurt
- 2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
For the glaze:
- 1/2 C Powdered Sugar
- 4 TBSP Bourbon Barrel Aged Maple Syrup
Preheat oven to 400 degrees (If you live at sea level, reduce heat to 375) and line a baking sheet with either parchment or silicone.
In a food processor, combine all ingredients for the scones and pulse until the dough comes together in a ball. Sprinkle the counter with a little extra coconut flour and place the dough on top. Shape dough into a square about 1/2 an inch in thickness. Cut dough into 8 triangles and place those on the baking sheet.
Place in oven and bake for about 10 minutes. Remove and allow to cool before adding the glaze. For the glaze, mix the sugar with the syrup and spread over scones. This is a thicker glaze, if you want a thinner glaze add more syrup or a splash of almond milk to the mix.
*I purchased the bourbon barrel aged maple syrup at Trader Joe’s. If you can’t find any or don’t want to use that, regular maple syrup will work just fine.
These scones are great as a breakfast treat or a little nighttime snack. If you want to freeze them, then do not glaze them until you are ready to serve.
The yogurt did great in these scones providing a nice little sweetness along with enough acid to kickstart the baking soda. It also provided enough moisture that I didn’t need to add any eggs to the mix.
Kite Hill yogurts are great straight up or you can use them in recipes in place of dairy yogurt. I believe that currently these are only available at Whole Foods so you’ll have to swing by your local store to check them out. Definitely try their products to see what you think!
Disclaimer: Kite Hill sent me these products for review. All opinions are my own and I was not further compensated for this post.