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Raspberry Amaranth Yoghurt (vegan)

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Raspberry Amaranth Yoghurt (vegan)

The perfect raspberry amaranth yoghurt (vegan) recipe with a picture and simple step-by-step instructions.

  • 260 g Natural soy yogurt
  • 200 g Raspberries
  • 60 g Amaranth popped
  • 2 Msp Vanilla
  • 4 tbsp Agave syrup
  • 10 g Coconut flakes
  1. Roast the coconut flakes without fat in a pan for about 3 minutes until they have turned a slightly brownish color.
  1. Mix the soy yogurt with the cardboard amaranth.
  1. Wash the raspberries and drain well. Then marinate with the agave syrup and vanilla.
  1. Layer the raspberries and yoghurt-amaranth mixture in a glass and top with the coconut flakes. Enjoy your meal!
Dinner
European
raspberry amaranth yoghurt (vegan)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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