I am kind of known for drinking or eating odd things. I’m totally cool with that. I love to rock my, “But First, Kombucha” shirt, even though I can’t even drink it around my husband because he can’t deal with the smell.
A few years ago I began studying the Weston A. Price Organization. Through them I began to learn about raw milk, grass-fed butter, and fermented foods. I really drove my family nuts then, as I was constantly experimenting with making krauts, fermenting salsa, having a go at beet kvass, making bone broths, buying homemade kombucha from my beautiful friend Kathy at the market, and more. The kvass was probably the worst. I wanted so hard to like it, but it wasn’t my thing, so I moved on.
You can check it out, research and discern for yourself, but my simple goal was to starting add some probiotic foods into my diet.
This is when I found out about kefir, similar to yogurt. I’m not going to lie it can be strong and have a bit of a twang to it.
A few weeks ago I saw a pin for some yogurt bark. I thought it sounded yummy, so I wanted to give it a go. While at our co-op store in Urbana, I found some goat’s milk kefir, which I thought was perfect. I personally love some goat cheese. So I was pretty pumped when I found this at the store.
I also feel like ‘unicorn’ inspired food is pretty popular right now, but it really reminds me of my friend Chelsey, who is always head of trend and has had a thing for them for a few years. I thought it would be beautiful, so I started pureeing the kefir with different fruits.
I opted not to sweeten it (which made the flavor a little strong), but feel free to add a little honey to the puree. Also I didn’t strain the berry mixes because I don’t mind the seeds, but you have that option as well. Definitely strain the orange pulp out of that layer.
Besides that, this turned out really beautifully. It was easy. AND you can customize it with different fruits (or maybe even try some veggie/fruit mix (like spinach and kiwi or something). It’s a nice little snack.
Unicorn Kefir Bark (or Yogurt)
- 1 orange
- 2 kiwi, peeled, with the seeds removed
- 6 strawberries, with the tops removed
- ½ cup blackberries or blueberries
- 1 banana
- 5 cups goat’s milk kefir
- 1 cup coconut, toasted
How to Make it Happen:
Preheat oven to 350. Spread coconut evenly on a baking sheet. Bake. Check it after about 5 minutes. Kind of toss it around, bringing the darker outside pieces to the center and spreading it out again. Keep a close eye on it, as coconut toasts quickly, and remove once golden. Set aside and allow it to cool thoroughly.
Puree each fruit with 1 cup of kefir (with the option to add a tablespoon or two of honey) until smooth. Run certain ones, like the berries and orange through a strainer to remove the seeds and pulp. Scrap each one into its own bowl.
Line a baking sheet with parchments. Start pouring the fruit blends randomly. Run a knife around it to create swirly patterns and to mix it. Sprinkle toasted coconut on the top. Freeze overnight or for a few hours, until it is completely set up. Break into random sized, bark pieces.
Store in a container, nibble and eat as you want!