Beet & Berry Yoats + Big Love By Green Kitchen Stories

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Serves 4

Yoats
2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt)
1 cup / 90 g rolled oats
ยผ cup /35 g sunflower seeds
1 small apple, cored and roughly grated on a box grater
1 pinch ground vanilla or vanilla extract
1 tsp freshly grated ginger or ground ginger

Beet & Raspberry Purรฉe
1 cup / 125 g raspberries (fresh or thawed frozen)
1 small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength of your blender)
ยฝ lemon, juice
2 tbsp water
2 soft dates, pitted

To serve
raspberries
fresh mint leaves, chopped
bee pollen

Place all ingredients for the yoats in a mixing bowl and gently stir to combine. Set aside.
Meanwhile prepare the purรฉe. Add all ingredients to a high speed blender and blend until smooth. Taste to see if more lemon juice, water or dates are needed. When done, mix ยผ cup of the purรฉe with the yoats. Then divide the rest of the purรฉe into 4 glass jars. Spoon the pink yoats into each jar. Eat right away or store in the fridge for up to a couple of days. Ideally make the recipe in the evening and serve for breakfast the following morning. Top with fresh raspberries, chopped mint and bee pollen before serving.

Source๐Ÿ‘‡๐Ÿป

http://www.greenkitchenstories.com/beet-berry-yoats-big-love/

 

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