Gluten Free Breakfast Berry Yogurt Crunch Recipe (Vegan)

Gluten Free Breakfast Berry Yogurt Crunch Recipe (Vegan)

Serves 4

Ingredients

• 75g rice, buckwheat or millet flakes, or a mixture
• 4 tbsp clear honey
• 500g thick natural soya
• yogurt or dairy-free alternative
• finely grated rind of 1 orange
• 225g frozen mixed berries, partially thawed, plus extra to decorative

1. Heat a dry frying pan over a medium heat, add the flakes and toast, shaking the pan, for | minute. Add half the honey and stir to coat the flakes. Cook, stirring constantly, until the flakes turn golden brown and slightly crisp.

2. Put the yogurt into a bowl and stir in the remaining honey and the orange rind. Gently stir in the berries, reserving a few to decorate. Leave for 10-15 minutes for the berries to release their juices, then stir again to give a swirl of colour.

3. To serve, spoon a layer of flakes into the bottom of 4 glasses, then top with a layer of the berry yogurt. Sprinkle with another layer of flakes and add another layer of the yogurt. Decorate with the reserved berries.

Serving Analysis

• Calories 198
• Protein 6g
• Carbohydrate 39g
• Sugars 22g
• Fat 3.5g
• Saturates 0.5g

Nutritional Fact

Choose a yogurt with added ‘beneficial bacteria’ such as acidophilus or bifidobacteria – they can help to heal the gut and address food intolerances.