MATCHA COCONUT YOGHURT WITH BUCKWHEAT CRUNCH AND MANGO
MATCHA COCONUT YOGHURT WITH BUCKWHEAT CRUNCH AND MANGO

MATCHA COCONUT YOGHURT WITH BUCKWHEAT CRUNCH AND MANGO

Serves 4

2 TSP
KISSA MATCHA BEAUTY
8 TBSP
BUCKWHEAT SEEDS
2 TBSP
MAPLE SYRUP
250 G COCONUT YOGHURT
1 MANGO
1 SMALL PUNNET OF BLACKBERRIES
  • MATCHA BEAUTY

     16,95

     56,50 / 100 g

    incl. 7% VAT

    plus Shipping Costs

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Preparation

This light, vegan matcha coconut yoghurt with buckwheat-chunch and mango provides energy for your detox cure.

 

Preheat the oven to 180 °C (160 °C fan). For the buckwheat crunch, combine buckwheat seeds and 1 tbsp maple syrup and place onto a baking tray lined with parchment paper. Roast in the oven for 8–10 minutes until golden brown, stirring once or twice.

Sift KISSA Matcha Beauty over the yoghurt. Add 1 tbsp maple syrup and whisk well.

Peel the mango and cut into 4 slices, guiding the knife around the stone. Cut each piece into 2 mm slices, but make sure not to cut through at one end. Divide yoghurt onto plates. Fan out the mango slices. Halve the blackberries or leave them as they are and place them onto the yoghurt. Sprinkle buckwheat crunch over the yoghurt and dust with KISSA Matcha Beauty.

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