COCONUT YOGHURT WITH BERRY COULIS & A CINNAMON ALMOND GRANOLA

Ingredients

Berry Coulis - 20 tbsp

  • 500g raspberries
  • 20g coconut sugar
  • 1 vanilla pod or 1 tsp vanilla paste

Method

  • Add raspberries and coconut sugar to a pan on a medium heat and reduce down. If using vanilla pod, slit and remove the inside with a spoon and add pan. Keep stirring to avoid burning the bottom and with a utensil slightly mush to liquidise it.

Ingredients

Almond, Cinnamon & Coconut Granola - serves 4

  • 200g almonds
  • 2 tsp cinnamon
  • 4 handfuls of coconut chips

Method

  • Preheat the oven to 180 degrees. Using a food processor, pulse the almonds to break them down slightly. Don't over pulse otherwise you'll have a dusty consistency. Add the cinnamon and mix through thoroughly. Place on a baking tray and roast for 15 minutes. Take out the oven and add the coconut chips and mix through. Allow to cool before serving to ensure the almonds get nice and crunchy! Serve the coulis and almond granola with coconut yoghurt!