Roasted Vegetables with Farro
Farro is a staple grain in Italian cooking - it is said that it sustained the Roman legions as they ...
2 cups toasted granola
100g goji berries
50g chia seeds
100g dried figs, diced
Zest of an orange
1 cup puffed rice
1 cup cooked buckwheat kernels
1/2 cup coconut oil
1/2 cup pure maple syrup
1/2 cup almond meal
0.5L watermelon juice
1/2 kiwifruit, peeled and sliced
50g strawberries, sliced
50g watermelon gel
50g mango puree
50g lime coconut yoghurt
Bring juice and agar to boil and set overnight.
Blend set watermelon into fluid gel with a blender.
Place granola, goji berries, chia seed, dried fig, puffed rice, buckwheat kernels and orange zest into a bowl.
Place maple syrup, coconut oil and almond meal in a pot and bring to simmer, then pour over dry ingredients and mix well.
Line a 20cm cake tin with baking paper and pour mix into tin. Place baking paper over the top and put another cake on top to weigh it down.
Place in the fridge and set overnight.
Cut bircher bar into triangle shapes, roughly 4cm long.
Smear plate, or shallow bowl, with mango puree and lime coconut yoghurt.
Place 3 triangles of bar down, then dollop watermelon gel on top.
Garnish with fruit and some toasted seeds.
Recipe provided by Modern Organic Yoga Cafe