Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 13 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Mix the puffed amaranth and soy yogurt, then stir in 2 tablespoons of agave syrup. Add the ground vanilla and stir to combine.
- Wash and drain the raspberries, then toss with 1 tablespoon of agave syrup.
- Roast the coconut flakes in a dry pan over low heat for 2-3 minutes, stirring occasionally, until they turn light golden. Mix with the remaining agave syrup.
- In a glass, layer as follows: raspberries, yogurt mixture, raspberries, yogurt mixture, and top with roasted coconut flakes. If desired, drizzle a few drops of agave syrup over the top.
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