What a beautiful way to utilise the fresh taste and health giving properties of Summer berries. And if you feel like some crunch, the added nut crumble is just right!
The nut crumble can be omitted for those who can't eat them, or it can even be ground down to a fine state and sprinkled over the yoghurt!
- 3 tablespoons coconut oil
- 3 tablespoons honey
- 2 tablespoons linseeds
- 1 cup almonds
- ½ cup hazelnuts
- ½ cup macadamia nuts
- 1.5 cups coconut flakes
- Pinch of Himalayan sea salt
- ¼ teaspoon cinnamon
- 2 tablespoons (50g) Nut Crumble per glass
- 5 cups fresh berries (or frozen, if necessary)
- 8 bananas, diced into 1cm dices
- Juice and zest of 2 limes
- 3 tablespoons of fresh mint, finely chopped
- 2kg Greek yoghurt (full fat and thick)
Preheat the oven to 180C.
Place the coconut oil and honey in a microwave safe mixing bowl and heat until both ingredients have melted together.
Place the nuts in a blender and pulse until chopped.
Mix all ingredients together, spread an even layer onto paper-lined oven trays.
Place in the oven and bake for 20 minutes or until golden. You may have to turn tray after 10 minutes to ensure even colour. Cool completely then store in an airtight container (the mix will crisp up when cold).
Place the berries, banana, lime zest and juice and mint into a bowl, gently stir to combine.
Take 20 wide topped glass, place in ¼ cup of yoghurt in each, then evenly divide the berry mix between the glasses (1/2 cup approximately), top with more yoghurt and finally the crumble.