COOKBOOK: Mag recipe (reader: Elizabeth Hodges - Yarravel NSW)
RATE: ❤️❤️❤️👌🏻👌🏻💲💲
I only make a big breakfast when a recipe is selected and it reflects a breakfast meal, otherwise with the amount of cooking that I do, I like to leave breakfast as simple as possible. I must say that I do like to, from time to time, come across these breakfast -recipes for a change.
This was a lovely easy recipe which everyone enjoyed. Yes, some looked around for the fried eggs and there were none, but they were never disappointed with this berry parfait.
Very easy to make , enjoy!
RECIPE
SERVES 4
1/2 cup flaked coconut
1 cup quinoa flakes
1 cup mixed seeds
4 tablespoons cranberry juice, milk or water
1 1/2 cup raspberries
1 cup low fat natural yoghurt
16 fresh strawberries
In a large bowl, combine coconut, quinoa, mixed seeds and liquid of your choice (milk/cranberry juice or water) I used milk.
Select two glasses to fill. Layer the raspberries, then the yoghurt, the seeds and repeat. Add the strawberries on the top. Serve straight away or chill for a few minutes.
