*This recipe is gluten-free according to industry standards
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Ingredients
- quinoa 75g
- almond milk 250ml
- coconut water 100ml
- coconut sugar 2 tbsp
- cocoa powder 1 tbsp
- raspberries 100g
- cocoa nibs 2 tbsp
- coconut chips 2 tbsp, toasted
Method
-
Step 1
Put the quinoa, almond milk, coconut water, coconut sugar and cocoa powder in a small pan and cook over a medium heat for 15-20 minutes, stirring regularly until the quinoa is tender.
-
Step 2
Serve with raspberries, cocoa nibs and coconut chips sprinkled on top.
Nutritional Information
- Kcals 415
- Fat 19.2g
- Saturates 12.3g
- Carbs 45.3g
- Sugars 25g
- Fibre 10.3g
- Protein 10.1g
- Salt 0.4g