This delicious vegan dessert is perfect for summer and takes no time to make. As always with fruit, choose your grapefruit and oranges ripe, juicy and ripe. They will be so sweet that you will not need to add any sweetener, or if you do, you will only need a little. You can make your own popped cereal from amaranth, quinoa or even canihua (also known as kaniwa or baby quinoa). It will take a little longer, but you could make a batch and have popped cereal for breakfast too. For further instructions on popping grains and ingredients visit my lovely people at Real Foods.
What you’ll need for two generous portions is:
- 40g almond flakes
- 1 grapefruit
- 2 small oranges or one big one
- 400g vegan yoghurt
- 25g popped amaranth
- 2 tbsp of agave syrup or maple syrup
Heat your oven to about 150 degrees C and pop in the almond flakes. Watch them like a hawk. Should take about 2-3 minutes to get the almonds toasted to a gold brown colour. Set aside.
Now peel the oranges and grapefruit. With a sharp knife cut out the fillets.
The only thing left to do is assemble.
In a glass, jar, cup or anything you can find, dollop 4 tbsp of vegan yoghurt, a few slices of grapefruit and orange, 1 tbsp of almond flakes, 2 tbsp of amaranth and a touch of agave syrup. Repeat until happy with the portion size. Top the whole thing with the left over slices of fruit and almonds. Enjoy!