Ingredients
- ½ cup sesame seeds
- ½ cup pepitas
- ½ cup golden flaxseeds
- ½ cup almonds
- ½ cup desiccated coconut
- 1 cup frozen mixed berries
- 1 tbs rice malt syrup
- 1 apple, grated
- 1 large carrot, grated
- Coconut yogurt, to serve
- Cocoa nibs, to garnish
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Method
Step 1.
Preheat oven to 180°C and prepare 2 baking trays with baking paper. On one tray, toast the seeds for about 15 minutes, until golden and crunchy. On the second tray, toast the almonds and coconut for 8-10 minutes. Watch both trays, as they take different amounts of time to cook, and you do not want to burn them. Once the ingredients are toasted, combine well and set aside to cool.
Step 2.
Meanwhile, in a medium saucepan, combine the frozen berries and rice malt syrup and soften over low to medium heat, until they reach a sauce-like consistency. Mash a few of the berries up if you’d like to create more of a puree, then set aside to cool.
Step 3.
Once cool, combine the grated apple and carrot with the toasted seed mixture, then you’re ready to plate up.
Step 4.
In a glass, gradually layer to your liking, perhaps starting with berries, then seeds, then berries again. Top with a dollop of coconut yogurt and garnish with some cocoa nibs.
Serves 2 |
