Siggi’s: Icelandic Style Skyr Strained Non-Fat Yogurt Tubes in Blueberry #Review

 

I’ve been fortunate enough to get to try a whole host of yogurts, Greek style, European style, Australian style…the list goes on and on. Some have been great. Some, not so much. A few are now in my regular rotation. Siggi’s falls into that last category. You might not have heard of Siggi’s, but you really should make a point of finding yourself some.

Siggi’s is truly a different kind of yogurt. In fact, it called Icelandic Skyr, a protein-dense low sugar form of yogurt. Truthfully, they

My local Target carries the Siggi’s Yogurt Tubes in Blueberry & Strawberry

had me at “low sugar”. In the U.S.A., almost everything you can buy in the markets is salty or sweet. Overly so at that. Don’t believe me? Take a look at almost everything in the middle of the market. Sometimes I think the FDA has revamped the 4 major food groups as salt, sugar, corn and soy. So when Siggi’s skyr says it’s not too sweet, I jumped in with both feet. It’s got all the probiotics and active cultures of the best Greek-style yogurts, but the yogurt here is the star, not some syrup on the bottom or some packets of stuff in a sidecar either.

Here’s another bone to pick: the tubed yogurt marketed mostly to kids is loaded with sugar. It’s practically syrup itself . Yuck.

But not Siggi’s. The yogurt you get in the cups is almost identical to the yogurt in the tube! Nice. And while it’s not as thick as the cups, I’d assume to promote viscosity and ease of eating, it’s not some runny mess either. Finally, something you and the kids can share, and not have them hopped up on a sugar rush later! I’m in love with a tubed yogurt? I am, and I have no shame admitting it. It’s so good hubby made a tube or two a part of his morning breakfast routine.

I have tried only the blueberry tubes from Siggi’s so far, but I’m a big enough fan that I have plans to immediately go and get the other flavor as well.  You can also freeze them and have a healthy frozen yogurt treat!

This is a product unlike any on the market today in the U.S., and if you’re like me a day you’re fed up with all the sugar in everything, get some Siggi’s today. You’ll wonder how you ever ate yogurt any other way before.

 

Connect with Siggi’s:

 

• Online
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• On Pinterest
• On Twitter

 

I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Siggi’s: filmjölk Swedish-style drinkable yogurt Blueberry Quick Bread #Recipe

 

This is a bread that uses very little sugar and delivers a wonderful texture derived from the combination of flours and the moisture from Siggi’s Filmjolk yogurt. At 0% fat with Siggi’s drinkable yogurt and the little amount of sweetener used, this is a great bread you can enjoy with less guilt!  I am able to enjoy it as a breakfast bread or even a dessert bread. Goes great with seasonal fruit and you can adjust this recipe easily by using any of Siggi’s yogurts. Very versatile and best of all…..very tasty!

Let’s get started……

Ingredients:

1 cup of Whole White Wheat Flour
1 1/2 cups of All-Purpose Flour
1/4 cup of Almond Flour/Meal
1 teaspoon of Kosher Salt
1 teaspoon of Baking Soda
1 1/2 cups of Siggi’s Blueberry Filmjolk or any flavor you desire

You have your choice when it comes to sweeteners in this recipe and the goal is just to use 1/2 cup to get there and I used:

1/4 cup of Dark Molasses
1/4 cup of Maple Syrup & Orange Blossom Honey

1/4 Unsweetened Dried Blueberries and make sure to plump them before adding by using hot water and waiting 20 minutes for them to re-hydrate. You can get creative and warm a fruit drink (i.e. blueberry juice) to hydrate them and I have used the microwave method where I add the blueberries to a bowl, add water and then microwave to warm.

1/2 cup of fresh Blueberries

Optional- Sprinkling the top with Turbinado Sugar

Preheat your oven to 350 degrees.

1/4 cup of Unsweetened Dried Blueberries

Soak in warm water to add moisture and “plump up” the fruit

Start by re-hydrating your dried fruit and I went with blueberries but you can use whatever fruit or combination of fruits you desire.

Grab a bowl and mix your flour with a whisk.

Add 1 teaspoon of Salt and teaspoon of Baking Soda

Whisk to combine

Then add the Salt and Baking Soda, and whisk again.

Siggi’s Blueberry but you can use any flavor you desire

You need 1 1/2 cups of the Yogurt drink

Measure out your Siggi’s Filmjolk and set aside.

You need 1/2 cup of sweeteners (liquid form) that can be derived from several sources.

I went with a combination of 1/4 cup of Dark Molasses and then added the rest from Maple Syrup and Honey to reach the 1/2 cup quantity

Make 1/2 cup of any sweetener mix you desire.

Rinse out the water from your blueberries

Then add the fruit to your dry mix and incorporate

Add the re-hydrated fruit to your dry mix and fold until well mixed.

Add the Siggi’s Yogurt

Also the 1/2 cup of sweeteners to your mix

Then take the wet ingredients (Siggi’s Filmjolk and the liquid sweeteners) and add them to your dry ingredients.

 

Fold all ingredients making sure everything is well incorporated and mixed.  You want to make sure there is no dry mix lurking and everything is mixed nicely and wet.

Grab a loaf pan, spray with non-stick cooking spray.

Add the mixed batter to your pan and spread evenly.

Take the 1/2 cup of fresh berries and start studding the top of the bread.

I went with rows

Not perfect

Just making sure everyone gets at least 3 with every slice

Then, you can sprinkle with sugar to create a nice flaky crust (crisp top) and also sweeten the fresh fruit.  I went with Turbinado sugar because I love the texture and how it makes a loaf just glisten!

The sugar and especially Turbinado really makes a great crust.

The larger crystals also create a crunch and helps sweeten the fruit just a touch

Bake the bread at 350 degrees for 40 to 50 minutes.  My Blueberry loaf took 47 minutes and I did not need to cover the pan with foil at anytime but if yours starts to over brown, so ahead and cover loosely (tent) with foil.

 

Give it 15 to 20 minutes to set before flipping the loaf out

I use a toothpick or cake tester to loosen any caught edges before flipping

The loaf is cooled for 20 minutes and I use a cake tester to loosen any stuck edges before flipping and allowing it to fully cool.

I start slicing always after 1 hour or more of cooling to allow everything to rest and not lose any moisture.

 

I served mine with more fresh Blueberries and a nice smothering of whipped topping.  The whipped topping was a cinch to make, just softened cream cheese, a little powdered sugar, a teaspoon of vanilla extract and heavy whipping cream.  You just then let the mixer do the work until it’s nice and fluffy.  You want an airy topping, not very stiff peaks……just a cloud for the berries to float on when served.  Enjoy!

I highly suggest using Siggi’s Filmjolk yogurt and you can get your Siggi’s fix at:

• Online- http://siggisdairy.com/v2/products/detail/filmjolk/blueberry/19/#sthash.ZEyLtwuH.dpbs
• Facebook– https://www.facebook.com/siggisdairy
• Pinterest– http://pinterest.com/siggisdairy
• Twitter– https://twitter.com/siggisdairy

I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen!  This is the base recipe and you can make it go savory or sweet by what decide to fill it with.  You can also just have it as is and it goes great with ham!

Let’s Begin…..

• 2 1/4 cups of All-Purpose Flour
• 1 cup of White Whole Wheat Flour
• 3/4 tablespoon of Kosher Salt
• 1/2 tablespoon of Yeast (Active-Dry)
• 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

Flours, salt and yeast

Whisk until blended

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

Sticky dough

Cover with plastic and then proof for 2 hours

 

Then simply cover lightly and allow the dough to proof for 2 hours.

During proofing

Reaching 2 hour mark

Dough was done. You can softly punch it down or leave it as-is. I like to leave it but sometimes for a denser texture, I will give it a small push.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes.  Allow the loaf to cool before cutting.  I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait.  The squirrel is usually also called a husband 🙂

 

 

Blueberry Maple Rustic Bread-

• 9 ounces of Almost Whole Wheat Rustic Dough recipe above
• 1/8 cup of dried Blueberries (I use no sugar ones- Bob’s Red Mill)
• Drizzle of Maple Syrup
• Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
• Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Between 9 and 10 ounces of dough

After dough rests, just softly flatten out so you can fill

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

Rolling leaving the flap down (bottom side)

Shaping tips and I had a little extra dough, so I did a scroll design

Allow the bread to proof for 20 minutes and then wet, slash and sprinkle the turbinado sugar

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :).  Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked.  I baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine!  You control the sugar and sweeteners and get creative!  Make a patriotic themed loaf by adding cranberries and even chocolate or nuts.  Enjoy!