The English Post

Fresh peach cups

Written by Veronica Lavenia
Credits: © Ph. Veronica Lavenia – The Wolf Post

Vegan and gluten-free yogurt sauce and seasonal peaches are the hero of these delicious fresh peach cups. Particularly suitable for breakfast or summer snack, the freshness and creaminess of these cups make them ideal also as a dessert. They can be matched with other seasonal fruit although I believe peaches are the perfect combination.

Fresh peach cups: Ingredients

Serves 2

For the rice sauce

200 ml (2 fl oz) brown rice milk

80 g (3 oz) brown rice rice

Pinch of sea salt

For the yougurt sauce

300 g (11 oz) rice (or soy) yogurt

1 tsp organic vanilla Bourbon powder

1 tbsp dates syrup (optional)


2 ripe peaches

1 tbsp raw coconut sugar

1 tsp ground cinnamon

1 almonds, chopped

Fresh peach cups: Method

  1. Cook the rice in the brown rice milk until the latter is absorbed (about 20 minutes). At the end of cooking, add the salt.
  2. In a bowl, pour the rice (or soy) yogurt, add the vanilla and the date syrup. Add the rice cream and mix. Store in a refrigerator.
  3. Wash and cut the peaches in half. Cook the peaches in a pan with raw coconut sugar and cinnamon.
  4. Pour the yogurt sauce into the cups. Add peaches and decorate with almonds. Serve right away. 


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Pasta with summer vegetables sauce

Peaches with amaretti crumble

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.