Let’s do brunch

Impress your guests with these cafe-style brekkies

CRUNCH BOWL WITH BERRY COCONUT YOGHURT

SERVES 6 PREP + COOK 40 MINS

• 1 cup brazil nuts

• ½ cup almond kernels

• 1/3 cup pepitas (pumpkin seed kernels)

• 1/3 cup sunflower seeds

• 2/3 cup unsweetened flaked coconut

• ¼ cup cacao nibs

• 2/3 cup inca berries

• 3 cups berry coconut yoghurt

• fresh fruit, edible flowers, to serve (see Tip)

1 Preheat oven to 180°C.

2 Place brazil nuts and almonds on an oven tray. Roast 10 mins or until browned lightly and fragrant. Chop nuts coarsely and place in a large bowl. Roast seeds on oven tray 8 mins or until browned lightly.

Add to bowl. Roast coconut on oven tray 4 mins or until browned lightly and fragrant. Add to bowl with cacao nibs and inca berries. Stir to combine.

3 Spoon coconut yoghurt and crunch mixture into serving bowls. Top with fruit and edible flowers.

Edited extract from Vegan Basics (The Australian Women’s Weekly Cookbooks, $14.99) Sold at selected supermarkets, newsagents and available online at awwcookbooks.com.au