If there’s anything I love more than a dish that has lots of different flavours and colours, it’s one that has an interesting contrast of textures – from creamy to crunchy and anything in between.
This little creation is full of flavour, colour & texture and started as a summer post surf snack, but has also been known to be eaten for dessert – both before and after dinner!
It is loaded with vitamin C, dietary fibre and antioxidants from the fresh fruit as well as protein, dietary fibre and minerals like copper, zinc & manganese from the nuts, seeds & buckwheat in the topping. A great combination of goodies to keep all the cells in your body buzzing away happily.
Recipe photographed in our Mouth Blown Coppetta Bowls on the ALTR Tray.
INGREDIENTS
Gluten Free, Vegan
Serves 4
We use all organic ingredients and activated buckwheat, nuts & seeds
- ½ cup activated buckwheat kernels
- ½ cup shredded coconut
- ½ cup pecans, roughly chopped
- 1/3 cup pepitas
- ½ cup dried mulberries
- ½ tsp Pink Lake sea salt
- 1 tsp vanilla extract
- 1 tbsp pure maple syrup
- 2 cups coconut yoghurt
- Juice of ½ lime
- Zest of 1 lime
- 1 small ripe papaya, cut into small pieces
- 2 cups blueberries
- 1 dragonfruit or mango or 4 nectarines/peaches or other tropical or stone fruit as desired
- 1 cup fresh mint leaves
TO MAKE
- Heat heavy based frypan on medium heat or preheat oven to 180°C.
- In medium mixing bowl, add buckwheat, coconut, pecans, pepitas, mulberries & salt and mix together.
- Add maple syrup & vanilla and mix until combined into dry ingredients.
- Toast this mixture in pan or on parchment lined tray in oven, until lightly golden – 3-5 minutes.
- Remove from heat and spread on parchment paper and allow to cool.
- Mix lime juice through coconut yoghurt and set aside.
- Finely chop half the mint leaves and mix through the papaya.
- In a long glass or small bowl, layer the fruit, coconut yoghurt and maple crumble as desired, finishing with crumble and extra mint leaves.
TO SERVE
Serve chilled on a hot summer’s day!
