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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
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