COCO YOGURT WITH STRAWBERRIES, NUT AND SEED CRUMBLE AND BEETROOT REDUCTION
COCO YOGURT WITH STRAWBERRIES, NUT AND SEED CRUMBLE AND BEETROOT REDUCTION
Ingredients
- 2 cups coconut yoghurt
- 100 g seed mix
- 100 g mixed nuts (roughly chopped)
- 200 g strawberries (stems removed and sliced)
- 200 ml Rugani Beetroot and Zobo juice
- 50 ml maple or date syrup
Instructions
- In a saucepan heat the beetroot zobo juice and syrup.
- Reduce on a low heat for approximately 30 minutes until 1/3rd of the original mixture or until the consistency of honey. Cool completely.
- In a frying pan, toast the seeds and nuts until golden brown, being careful not to burn. Cool completely.
- To assemble divide and layer the yoghurt, nut mixture and beetroot reduction in layers.
- Serve immediately.
Notes
By Simone Kruger, Yellow Papaya for Rugani Juice: https://yellowpapaya.co.za