Coconut yoghurt & chia, house buckwheat & quinoa granola, blackberries.
Ingredients
100g Coconut yoghurt
140g Chia & coconut milk mix
65g House granola
40g Blackberries halved
2g Toasted coconut flakes
MOP
- Mix the coconut yoghurt and chia seed mix together with half of the granola
- Place the granola and coconut mix into a bowl and top with the remaining granola, halved blackberries.
Served in the large white bowl (same as the acai & porridge)
House buckwheat and quinoa granola.
Ingredients
100g pistachio, whole
100g pumpkin seeds
175g sunflower seeds
175g almonds, whole
75g buckwheat
200g quinoa (steamed & cooked)
150g coconut oil
100g agave
375g gluten free oats
100g flaked coconut (toasted separately)
MOP
- Mix the first set of ingredients together ensuring the agave and coconut oil is evenly combined
- Spread on a baking tray and bake at 162°C for 25-35 minutes stirring occasionally. The granola should be golden brown and evenly toasted. Once finished cooking add the toasted coconut flakes and mix through
- Do not make more than a x3 batch of this recipe and ensure that you vaccuum seal the granola into 3 bags when cool to keep fresh.
Soaked chia seeds.
Ingredients
100% Coconut milk (from John mower)
12% Chia seeds
MOP
- Combine the chia seeds and coconut milk and allow to soak refrigerated for at least 3 hours. You will notice that the chia seeds have swollen and the coconut milk has thickened. Refrigerate till needed for service.
Waiters Notes
Coconut yoghurt with chia seeds, blackberries and house made granola.
Allergies: Nuts - almonds, pistachio