Kid’s Yoghurt ‘Garden’ Bowls

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Kid’s Yoghurt Garden Bowl

This is my first recipe aimed at kids, although I think adults will love it too.  I was inspired after Veggie Peggy sent me some of their amazing organic vegan jelly sweets.  They not only taste great but are free from gelatine, gluten, artificial additives and colouring.  My favourite were the sour jelly worms, so I used them as inspiration for this garden bowl.  What I think is so great about it is all the hidden tasty nutrition.  The ‘soil’ is actually a raw cacao, date and carrot granola, a great way to add pack in extra veggies to a sweet dish.  The carrot is slowly dried so it retains its sweetness and nutritional value.  The cacao and dates add a rich chocolate flavour, but without all the added processed sugar.  Under the ‘soil’ is a layer of yoghurt waiting to be discovered with swirls of colourful vitamin rich berries.  Finally the ‘plants’ are simply edible flowers with sprigs of mint.  This all makes the perfect home for a few of Veggie Peggy’s worms!

I really hope kids will love this fun treat and parents will feel at ease knowing it is relatively healthy.

Click here for my other vegetable based granola recipe ( Vegan Beetroot Granola Recipe), and here for another yoghurt bowl option (Roasted Pears, Yoghurt and a Sweet Hazelnut and Pistachio Dukkah)

Kid’s Yoghurt Garden Bowl – makes enough granola for 6 – 8 bowls

3 dl organic gluten free oats (I used Myllarin’s)

1/4 dl of organic coconut oil, melted

1/4 dl of organic maple syrup

2 tbsp raw organic cacao

1 tbsp poppy seeds

1 tbsp cacao nibs

1/2 dl mixed nuts

2 tbsp raisins

3 medjool dates, chopped

1/2 carrot, peeled and finely grated

Plant based yoghurt, frozen berries, edible flowers, mint sprigs and vegan jelly worms to serve

Start by drying the carrot.  Spread on a lined baking tray and place in the oven at the lowest setting ( I used around 45 degrees c.) and allow to dry out for 4 hours.  I gave the carrot a mix every once in a while.

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To make the granola, stir all the ingredients, except the raisins, dates and carrot, until everything is well coated with cacao.

Tip on to a lined baking tray and toast in the oven at 170 degrees c for 15 – 20 mins, stirring half way through to prevent burning. Set aside and allow to cool.  Once cool stir through the carrot, dates and raisins.

To make the bowl, carefully stir a handful of defrosted berries into a portion of yogurt to create a swirl effect.  Top with a layer of ‘soil’ and decorate with flowers and mint to create the ‘plants.’  Finally place the candy worms in their new home and serve.

The granola keeps well for a week in a airtight container

 

 

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