Ingredients
- 300 gram rhubarb
- 1 tablespoon ginger
- juice from ½ lemon
- 4 tablespoons maple syrup
- 2 cups full fat Greek yogurt, no added sweeteners(500 gram container)
- pinch of salt
- ½ cup pumpkin seeds (75 grams)
- ½ cup unsweetened coconut flakes (25 grams)
- ¼ cup chopped walnuts (25 grams) or your choice of nuts
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon ground ginger
- ¼ teaspoon cinnamon
- pinch of salt
Recipe Description
This Rhubarb and Ginger Yogurt is topped with a maple and ginger mixed nut topping makes for a perfect gluten free & low FODMAP breakfast idea. Prepare everything early in the week for an easy grab and go breakfast and customize with your own variation of toppings and choose your own yogurt for a dairy free option.
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