When I’m talking with others about my blog they quite often ask me about the inspiration for my recipes. I would say most times it is an unconscious inspiration, for example seeing all the amazing recipes and pics of other foodies on Instagram, or it could be visiting cafes and liking something they offer and browsing Pinterest. Most times just fruits themselves inspire me to create something new and to try new flavor combinations. A couple of days ago I was on the search for some lunch and dinner recipes and came across Green Kitchen Stories and their stunning blog! And there I found also this recipe for Berry & Beet Yoats and loved it straight away. I changed a few ingredients so I’ll post it here as well but make sure you visit their blog, it’s great!
Ingredients for one serving
For the raspberry and beet puree:
- 50g fresh or frozen raspberries
- 1/2 raw beetroot
- 1 date
- 1 tsp coconut yoghurt
- 1 teaspoon lemon juice
- 1 tbsp water
For the yoats:
- 150g coconut yoghurt
- 40g standard oats
- 1/2 apple, grated
- 1/2 teaspoon vanilla extract
Raspberries to serve
Prepare the beet puree first and place all ingredients in a food blender and mix until smooth.
In another bowl, mix all ingredients for the yoats. Add 1 tablespoon of the beet puree and stir well.
Spoon the beet puree into a glass and add the yoats. Top with amaranth muesli and raspberries.