CRUNCH BOWLS WITH BERRY COCONUT YOGHURT

PREP + COOK TIME 40 MINUTES SERVES 6

Seeds are a good source of protein, fibre and minerals.

Pepitas contain a surprising amount of iron for their size.

1 cup (160g) brazil nuts

½ cup (80g) almond kernels

1/3 cup (50g) pepitas (pumpkin seeds) 1/3 cup (50g) sunflower seed kernels

2/3 cup (30g) unsweetened flaked

coconut

¼ cup (35g) cacao nibs

2/3 cup (110g) inca berries

(see tips on page 77)

3 cups (420g) berry coconut yoghurt fresh fruit and edible flowers, to serve

(see serving ideas)

1 Preheat oven to 180°C/160°C fan. 2 Place brazil nuts and almonds on an oven tray; roast for 10 minutes or until browned lightly and fragrant. Chop nuts coarsely; place in a large bowl. Roast seeds on oven tray for 8 minutes or until browned lightly; add to bowl. Roast coconut on oven tray for 4 minutes or until browned lightly and fragrant. Add to bowl with cacao nibs and inca berries; stir to combine. 3 Spoon crunch bowl mixture into serving bowls, then add yoghurt. Serve topped with fruit and edible flowers.

SERVING IDEAS

Serve crunch bowl topped with dragonfruit, honeydew, figs, kiwifruit, cherries, blueberries, strawberries, pomegranate seeds and raspberries. You can use any combination of seasonal fruits you prefer.