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For me, one of the easiest, quickest and most popular breakfast dishes is yoghurt with berries, nuts and perhaps a little honey drizzled over the top. This was the inspiration for this recipe. Warm, pureed strawberries covered with a dollop or two of fresh coconut yoghurt and finished off with a delicious crunchy nut topping! This makes a scrumptious, light and refreshing breakfast or dessert for summer.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To serve & decorate
How it's done
Mix the nuts with the salt, vanilla and maple syrup, spread on a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.
Bring the strawberries to the boil with the water, vanilla and maple syrup, reduce the heat, cook over a medium heat for approx. 5 mins. Allow to cool slightly, puree with a hand blender.
To serve & decorate
Divide the strawberry puree into bowls, top with the yoghurt, decorate with the crunchy nut topping, strawberries and mint.
|Tip:||Instead of strawberries, you can also use peaches, apricots, raspberries or blueberries.|
|Shelf life:||The crunchy topping can be stored in an airtight container for at least 1 week and adds a great finishing touch to smoothie bowls, muesli and even salads!|
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