A nutritious breakfast or snack by nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish (www.livelovenourish.com.au).
Note: This recipe is free from gluten, dairy, eggs and refined sugar.
Serves: 2
Prep: 15 mins
Cook: 10 mins
Ingredients
1/2 cup mixed My Organics nuts
2 tbsp My Organics pumpkin seeds (pepitas)
1 tablespoon My Organics sunflower seeds
1 teaspoon extra virgin coconut oil, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla bean powder
2 tsp pure maple syrup or natural sweetener of choice (optional)
4 tbsp organic coconut flakes
2 tbsp My Organics goji berries
2 tbsp pomegranate arils
1 kiwi fruit, chopped
2/3 cup fresh mixed berries of choice
3/4- 1 cup natural coconut yoghurt
Method
- Pre-heat fan-forced oven to 150º
- In a mixing bowl mix together nuts, pumpkin and sunflower seeds.
- In a small bowl combine coconut oil and maple syrup. Pour into bowl of mixed nuts and seeds and stir, ensuring dry ingredients are coated well.
- Add cinnamon and vanilla powder and mix well. Add coconut flakes and stir through.
- Spread mixture evenly onto a tray lined with baking paper. Bake in oven for 6-8 minutes or until lightly golden. Allow to cool.
- Stir through goji berries and layer your serving glasses with granola mix (keep a sprinkle for the top), 1/2 amount of fruit then yoghurt and top with remainder of your fruit and granola.
- Enjoy chilled.
This recipe was designed by Brisbane nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes or to download her free recipe e-book please visit her website www.livelovenourish.com.au
