this sweet pizza is to­tally ve­gan

serves 6| prep 15 mins (+ 10 mins chilling time) - - THIS MONTH -

240g (2 cups) bircher and quinoa muesli 80g ( 12 ⁄ cup) white chia seeds 60g ( 12 ⁄ cup) frozen rasp­ber­ries 250ml (1 cup) boil­ing wa­ter 2 tbs co­conut oil 1 tsp acai and berries su­per­fruits pow­der, plus ex­tra, to serve 250g tub co­conut yoghurt Figs, quar­tered, to serve Green grapes, sliced, to serve Blue­ber­ries and rasp­ber­ries, to serve Freeze-dried straw­ber­ries, crushed, and ed­i­ble flow­ers, to dec­o­rate (op­tional) Honey, to driz­zle

1 Line a pizza tray or large bak­ing tray with bak­ing pa­per. Place the muesli, chia seeds, frozen rasp­ber­ries, boil­ing wa­ter, co­conut oil and acai pow­der in a food pro­ces­sor. Process un­til the mix­ture comes to­gether to form a dough. Turn the dough out onto the bak­ing pa­per and press into a 25cm disc. Place in the fridge for 10 min­utes or un­til you’re ready to serve. 2 Spread the co­conut yoghurt over the chilled pizza base. Ar­range the figs in a spi­ral pat­tern on top. Sprin­kle with the grapes, berries and ex­tra acai pow­der. Top with freeze-dried straw­berry and flow­ers, if us­ing, and driz­zle with honey.

“This sweet pizza looks al­most too good to eat! You can mix up the fresh fruit ac­cord­ing to what’s in sea­son.”

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