Pseudocereal-based (Chenopodium quinoa Willdenow) breakfast.
Ingredients and how to make it:
BOTTOM LAYER
- Greek yogurt, 120g
- coconut drink, 100g
- puffed quinoa, 40g
- honey, 20g
- raspberry preserve, 10g
Combine quinoa, coconut drink, honey, and yogurt. Place around the raspberry preserve. Stir the mixture and pour the base into a bowl. Let it thicken in the fridge a few minutes.
SAUCE
- Greek yogurt, 10g
- honey, 10g
- water, 10g
- cocoa powder, 8g
Combine cocoa and honey, stir well until smooth. Add yogurt and water until you achieve the desired consistency. Cover the base with the sauce and place it in the fridge for 10 to 15 minutes. It will thicken as it cools.
If you like, sprinkle over additional cocoa powder or add crunchy dark chocolate chips or on top just before serving.
| average nutritional values | g per 100g | % RI* |
| Energy (kcal) | 153,8 | 7,7 |
| Fat | 5,7 | 8,1 |
| of which | ||
| saturates | 3,7 | 18,5 |
| Carbohydrates | 19,9 | |
| of which | ||
| sugars | 12,0 | 13,3 |
| Fibre | 2,4 | |
| Protein | 4,6 | |
| Salt | 0,16 | 2,7 |
*RI: Reference Intake, EU FIC Annex XIII part B) for front of pack (FoP) nutrition labels.
Note: instead of using quinoa, coconut drink, and raspberry preserve, you can try with any other kind puffed cereal, vegetable drink or fruit preserve.
Enjoy your tasteful combination!
