Gluten Free Berry Yoghurt Crisp

In time for Coeliac Awareness Week, here’s a healthy breakfast recipe to help you kick-start your day.

Suitable for vegetarian, gluten-free, wheat-free, soy-free and egg-free individuals, this berry crisp recipe mimics those you can buy in shops – but without all the added sugar!

The oat topping can be made in advance and kept in an airtight container for one week.

Gluten Free Berry Yoghurt Crisp
Recipe type: Breakfast
Serves: 4
 
Ingredients
  • 15g desiccated coconut
  • 2tbsp macadamia nuts, chopped
  • 2tbsp cashew nuts, chopped
  • 1 tbsp pumpkin seeds
  • 50g Nairn's gluten-free porridge oats
  • ½ tsp ground cinnamon
  • 1tbsp olive oil
  • 2tbsp apple juice
  • 60g fresh blueberries
  • 60g fresh raspberries
  • 75g strawberries, sliced
  • 150g natural yoghurt
Instructions
  1. Place the coconut, nuts, seeds and oats in a bowl. Sprinkle over the ground cinnamon. Pour in the apple juice and stir to combine.
  2. Heat a non-stick frying pan and add the oat mixture. Toast over a low heat for 5 minutes stirring frequently until golden brown. Allow to cool.
  3. Mix the berries together in a small bowl.
  4. Sppon the berries into four glasses or bowls and top with a spoonful of yoghurt.
  5. Sprinkle the oat mixture over the top and serve

 

Recipe courtesy of Nairn’s 
www.nairns-oatcakes.com

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