Amaranth Yogurt with Raspberries and Roasted Coconut Flakes

Summary

Ingredients

• 60 g amaranth, puffed
• 260 g soy yourt (yourt alternative)
• 4 tablespoon agave syrup
• 200 g raspberries
• 1 pinch vanilla, ground
• 10 g coconut flakes

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Instructions

1. Mix the amaranth and yogurt. Stir in 2 tablespoon agave syrup. Wash and drain the raspberries. Add 1 tablespoon agave syrup to the berries and stir in. Add the vanilla and stir.
2. Roast the coconut flakes in a pan at a low temperature without fat until they take on a light color. Mix with the rest of the agave syrup.
3. Layer the ingredients in a glass as follows: berries, yogurt, berries, yogurt and toasted coconut flakes. If you want, you can drizzle a few drops of agave syrup over it.
4. Tip: Instead of agave syrup, maple syrup also tastes very good. Instead of soy yoghurt you can use other vegan yoghurt variants and blueberries instead of raspberries.
5. Approx. 300 Kcal per serving.