Amaranth Yogurt with Raspberries and Roasted Coconut Flakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 13 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
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 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.
- 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.
- 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.
- 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.
- Approx. 300 Kcal per serving.
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