Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Quick vegan breakfast cups with peaches, raspberries, coconut yoghurt, chia seeds, sunflower seeds, lemon, and maple.
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Ingredients
knife, chopping board, mixing bowl, fork, serving cups
Method
Stone and dice the peaches for 2 minutes, zest half the lemon, and lightly crush half the raspberries with a fork so they become juicy.
Stir the coconut yoghurt with the maple syrup, lemon zest, and chia seeds until the seeds are evenly mixed through.
Spoon the yoghurt into four cups or bowls, then layer in the diced peaches and crushed raspberries.
Scatter over the sunflower seeds and the remaining raspberries, then squeeze over a little lemon juice just before serving.
Keep the seeds separate until serving if packing the cups ahead.
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