Directions

1.     Roughly chop the cashew nuts and toast them in a pan without any oil until they are golden brown. Add the espresso coffee powder, 2 tbsp of honey and 30 g of spelt flakes, and allow to caramelise. Leave the nuts to cool on a sheet of baking paper.

2.     For the yoghurt, finely puree 200 g of raspberries with half a tbsp of honey and mix with 250 ml of soy yoghurt. Set to one side.

3.     Boil the orange juice until it has approximately halved in quantity and then allow it to cool a little. Puree 2 bananas with the juice and then mix with the rest of the yoghurt and honey.

4.     Arrange the two yoghurt mixtures in layers in two glasses and marble using a wooden skewer. For the garnish, cut the banana into slices. Spread the raspberries and sliced banana over the yoghurt and sprinkle the toasted espresso nuts on top. Decorate with red currants and mint leaves.

 

A breakfast dream comes true!

 

Your Dole Team