On the 4th day of Christmas my true love gave to me …
10 Dec, 2015
Berry Breakfast Trifle with Organic Essential Reds: Serves 4
(GF, DF, PALEO)
For the jelly:
500g frozen raspberries
1/4 cup Melrose Organic Rice Syrup
1 tbs. lemon juice
2 tbs. gelatin
1 cup coconut yoghurt (or yoghurt of choice)
1/2 cup roasted buckwheat
1/2 cup coconut chips (flakes)
1 tbs. Melrose Organic Unrefined Coconut oil (melted)
2 tbs. pistachios (chopped)
2 - 4 tsp. Melrose Organic Essential Reds
Place the berries, organic rice syrup and lemon juice in a saucepan and simmer for 15 mins. Meanwhile in a small cup mix 4tbs. cold water with the gelatin, stir to dissolve and leave to set for five minutes.
Strain the berry mixture and pour the liquid back into the saucepan. Scoop the gelatin (rubber-like) out of the cup and stir until dissolved in the berry liquid.
Pour jelly liquid into four glasses and place in the fridge to set (4 hours).
For the granola:
Set the oven to 180c. Line a large baking tray with baking paper.
Scatter on the buckwheat and coconut and mix in the coconut oil.
Bake for 10 minutes or until golden. Take out and leave to cool.
To serve, top jelly with coconut yoghurt and then granola topping and pistachios followed by Essential Reds on top. Enjoy!