Food: Get round th­ese healthy and de­li­cious food bowls!

Get ‘round’ the best!

OK! (Australia) - - Contents -

CRUNCH BOWL WITH BERRY CO­CONUT YO­GHURT IN­GRE­DI­ENTS

1 cup Brazil nuts (see tip) 1⁄2 cup al­mond ker­nels 1⁄3 cup pepi­tas 1⁄3 cup sun­flower seed ker­nels 2⁄3 cup unsweet­ened flaked co­conut 1⁄4 cup ca­cao nibs 2⁄3 cup In­caber­ries 3 cups berry co­conut yo­ghurt Fresh fruit and ed­i­ble flow­ers, to serve

METHOD

1 Pre­heat oven to 180°C. 2 Place Brazil nuts and al­monds on an oven tray, roast 10 min­utes or un­til browned lightly and fra­grant. Chop nuts coarsely, place in a large bowl. Roast seeds on oven tray 8 min­utes or un­til browned lightly, add to bowl. Roast co­conut on oven tray 4 min­utes or un­til browned lightly and fra­grant. Add to bowl with ca­cao nibs and In­caber­ries, stir to com­bine. 3 Spoon crunch bowl mix­ture into serv­ing bowls, then the yo­ghurt. Serve topped with fruit and ed­i­ble flow­ers.

Recipes from The Aus­tralian Women’s Weekly Ev­ery­day Ve­gan Kitchen, $34.99, avail­able where all good books are sold and at aww­cook­books.com.au

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