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Spring Feelings with Yakult

Yakult anyone? For this upcoming week I created a delicious range of Yakult-Breakfast-Recipes, which are perfect to awaken the first feelings of spring. So if you are not already in a spring kind of mood ( the weather has been so good to us the past two days) it’s time to transfer you into one! 

I created 6 recipes, which do not only taste delicious but they are simple to make and fit perfectly for an easy Sunday brunch with friends or family or even a breakfast before going to work.

Before going into further details on the recipes I would like to give you a small insight on Yakult, since it does not only taste good but it contains at least 6.5 billion unique Lactobacillus Casei Shirota bacteria, which are valuable lactic acid bacteria. Also Yakult was basically one of my favourite drinks when I was a child, so I am honoured to work together with such a cool brand. 

Tahini-Birchermüsli with Raspberries and Yakult

The taste of mild Tahini in a Birchermüsli and the combination of Yakult is definitely uncommon but certainly a creation, which should be not be missed. Topped with raspberries or any other berries this is a culinary morning feast. Birchermüsli tastes best if prepared in the evening and enjoyed the morning after, since the oats have enough time to absorb the water and become soft. 

Ingredients for 4 persons

  • 160 g fine oatmeal fine
  • 400 ml of milk of your choice
  • 3 EL linseed 
  • 2 tablespoons of sunflower seeds 
  • 1 handful of roughly chopped nuts (hazelnuts, almonds) 
  • 7 EL yoghurt 
  • 1 tablespoon tahini 
  • 2 Yakult Plus
  • 1 grated apple 
  • splash of lemon 
  • 1 handful of raspberries 
  • pinch of cinnamon


Place the grated apple in a bowl and drizzle with lemon juice. Add the oats, linseeds, cinnamon, nuts, sunflower seeds and tahini and mix with milk. Cover it overnight and stir in the yoghurt, Yakult and a splash of milk the next day. Serve with raspberries.

Lemon Olive Oil Cake with Cream Cheese and Yakult

This light and fluffy cake is the perfect match together with a cup of coffee or a warm cup of tea. The subtle taste of olive oil in combination with lemon zest and Yakult-Cream Cheese is like a magical explosion in your mouth. Its light, easy to make surprisingly tasteful!

Ingredients for 10 persons

  • 4 eggs 
  • 190 g of granulated sugar 
  • 150 ml of olive oil 
  • 180 g of crème fraiche 
  • Lemon peel of 3 organic lemons
  •  2 teaspoons lemon juice 
  • 380 g of flour, type 405 
  • 1/2 packet of baking powder 
  • 1 pinch of salt 

For the icing 

  • 80 g icing sugar 
  • 100 g cream cheese 
  • 100 g butter (room temperature) 
  • 1/2 Yakult


Preheat the oven to 180 ° C. Beat the eggs with the sugar in a bowl for about 5 minutes, add the olive oil and stir well. Add crème fraiche, lemon zest and lemon juice and stir in, then stir in the flour mixed with baking powder and salt. Grease the spring form and fill in the dough and bake for about 40 minutes. Remove the cake from the oven and let it cool. Meanwhile, the icing can be prepared by mixing all the ingredients together. Once the cake has cooled, the icing can be spread over the cake. 

Buckwheat Blueberry Pancakes with Ricotta and Yakult

Pancakes are a MUST when preparing a weekend brunch. Tipp: The most important key to evenly shaped pancakes is a small pan (8 cm in diameter). Also the temperature is very important to achieve the caramel brown colour (I always have it at mid-temperature). If these two parameters are followed, not a lot can go wrong. 

Ingredients for 4 Persons

  • 4 eggs, separated
  • 200 ml almond milk 
  • 120 g buckwheat flour 
  • 1½ tsp baking powder 
  • ¼ tsp sea salt 
  • 1 cup fresh blueberries 
  • Coconut oil for cooking

For the icing

  • 200g fresh ricotta 
  • 200 g Greek yoghurt 
  • 1 TL vanilla sugar
  • 80 g icing sugar
  • 1 Yakult Plus

For Serving

  • Pure maple syrup
  • Extra blueberries


In a large bowl, stir together the egg yolks, almond milk, buckwheat flour, baking powder and sea salt. Add the blueberries and gently mix through. In a medium sized bowl, whisk the egg whites until stiff and then gently fold into the dough. Set the bowl aside, while preparing the icing. Mix all ingredients together and place in the fridge until the pancakes are ready to serve. 

Heat a small frying pan over medium heat for the pancakes and add about 1/2 tablespoon of coconut oil to the pan. Scoop about ½ ladle sized amount into the pan and cook them for roughly 2 minutes on the first side. Using a spatula, flip the hot cakes over and cook on the other side for another 2 minutes. The pancakes should be golden brown. Repeat with the remaining batter. Serve warm with pure maple syrup, ricotta icing and extra fresh blueberries.

Banana Bread with Poached PearsApple Purée and Yakult

This recipe is most definitely one of my favourites, since I love the taste of cooked banana. Also its perfect if you have brown bananas at home, since the rather stronger taste gives the bread the extra flavour it needs. Also the apple gives the bread a soft sweetness, where no extra sugar is required. The combination of apple purée and Yakult gives the bread a smooth texture.

Ingredients for 8 people

  • 200 g buckwheat flour 
  • 2 ripe bananas 
  • 2 grated apples 
  • 2 eggs
  • 1 packet of baking soda 

Poached pears 

  • 4 pears 
  • 4 tbsp. lemon juice
  •  3 tbsp. honey 
  • 1 cinnamon stick 

1 vanilla pod 

Apple Purée 

  • 2 apples 
  • 1 tsp lemon juice 
  • 1 Yakult Plus
  • 1 tsp corn-starch 

To serve

  • Fresh strawberries 
  • Lemon Zest


Peel the pears and cover with water in a medium saucepan. Add all other ingredients, bring to a boil and simmer for about 40 minutes on medium heat. Meanwhile, the apple puree can be prepared by peeling the apples and removing the inside for subsequent puréeing them. Season with Yakult and lemon juice. If the puree is too thin, corn-starch can be used. Now the banana bread can be prepared. Preheat the oven to 180 degrees. Mash the bananas in a bowl and mix with the grated apples and eggs. Add buckwheat flour and backing power and bake in a rectangular cake tin for approx. 30 minutes. Once the banana bread has cooled down, it can be prepared with poached pear slices, apple purée, lemon zest and fresh strawberries.

Granola with Fresh FruitsAlmond Butter with Yakult

Granola should be prepared a few hours before enjoying it so that there is enough time to let it cool out. If you happen to have made too much of it, it can easily be stored in glass for a couple of weeks. This is perfect for anyone who does not have a lot of time to prepare a healthy breakfast at home in the morning. Granola does not only taste fantastic with milk and almond butter but a alternative is to add Greek yoghurt, Yakult and berries. Its super simple as done in under 2 minutes-also, great for to go!

Ingredients for 10 Portions

  • 270 g rolled oats
  • 200 g roasted almonds, whole
  • 120 g pecan nuts, whole
  • 250 g flaked coconut
  • 1 tsp. vanilla powder
  • 1 tsp. cinnamon
  • 240 ml pure maple syrup
  • Pinch sea salt
  • 3 tbsp. white almond butter
  • 1 Yakult


Add the oats, almonds, pecans, coconut, vanilla and cinnamon to a large mixing bowl and stir until combined. Now take about ½ of the mixture and place into a food processor until roughly chopped. Add the mixture back into the bowl with the remaining granola mix. Add the maple syrup and sea salt and stir well to combine. Pour the granola mix out onto two large paper lined baking trays and bake in a 170 °C oven for 30-35 minutes. Remove the granola from the oven and set a side to cool. Meanwhile combine Yakult and the almond butter. Serve with milk (of your choice), blueberries and some Almond-Yakult-Mus. Store the remaining granola in a glass/box of your choice.

Vanilla Buckwheat Waffles with Fresh Fruits, Mascarpone Cream, Mint and Yakult.

This sweet treat has a wonderful combination of flavours working together. It’s also very simple to prepare and the recipe can easily be adapted to taste. If you are obsessed with chocolate for example (which I am) you can add cacao powder to the dough to give it a special note. The waffles can also be prepared in advanced and stored in the fridge for a couple of days. Before you eat them you can either place them in a toaster or in the oven to reheat them.

Ingredients for 6 Persons

  • 240 g buckwheat flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp vanilla powder
  • 3 tsp coconut sugar
  • 500 ml almond milk
  • 3 eggs, separated
  • 2 tsp coconut oil, melted 


  • 250 g Mascarpone
  • Lemon Zest
  • 3 tbsp. icing sugar
  • 1 Yakult
  • ½ Lemon juice
  • Pinch of grated nutmeg
  • Fresh fruits
  • Fresh mint
  • Pure maple syrup


For the Icing, the mascarpone is mixed with yoghurt, lemon juice, lemon zest and Yakult and set aside (preferably in the fridge). For the waffles stir the buckwheat flour, baking powder, sea salt, vanilla powder and coconut sugar in a large bowl. The almond milk, coconut oil and egg yolk are added and the mixture is stirred well. In a medium bowl beat the egg whites until stiff and fold under the other mixture. The waffle iron can now be heated and greased with some oil.

Use a ladle (depending on the size of the waffle iron) to fill the waffle iron with dough into the waffle iron and the waffles are baked for about 2 minutes. Remove the waffle from the waffle iron and repeat with the remaining mixture. The waffles are placed on a plate for serving. Mascarpone, fresh fruits and fresh mint are placed on the waffles and some maple syrup is purred over the waffles.

Btw. Yakult created this beautiful spring packaging, which will be released at the end of March! Enjoy the recipes and if you have any questions you can always contact me via Instagram, Facebook or E-mail. 🤗