Recipe by the beautiful Evie Morton (@evieandginger)
For the jelly:
500g frozen raspberries
1/4 cup rice malt syrup
1tbs lemon juice
2 tbs kosher gelatin powder (specialty healthy stores, I buy the Great Lakes brand online)
1 cup coconut yoghurt
1/2 cup roast buckwheat
1/2 cup coconut flakes
1 tbs coconut oil (melted)
2 tbs pistachios (chopped)
Place the berries, rice malt syrup and lemon juice in a saucepan, bring to the boil and then simmer for 15 mins.
Meanwhile, in a small cup mix 4 tbs cold water with the gelatin powder, mix well and leave to set for 5 mins.
Strain the berry mixture (keep the raspberry pulp for baking) and pour the liquid back into the saucepan.
Take 2tbsp of the liquid and stir into the coconut yoghurt. This will give it a pink colour. Place yoghurt back in the fridge.
Scoop the gelatin (which will be like rubber) out of the cup and stir until dissolved in the berry liquid in the saucepan. Pour liquid into four glasses (or jars) and place in the fridge to set (4 hours).
For the granola topping… Set oven to 180*.
Line a large baking tray with baking paper and scatter on the coconut flakes, roast buckwheat and coconut oil.
Bake for about 10 mins – or until golden. Take out of the oven and set aside to cool.
To serve: Scoop pink coconut yoghurt onto set jelly and top with granola topping and then chopped pistachios.Enjoy!