This would have to be one of my all time favourite afternoon snacks. Coconut yoghurt combined with spiced toasted seeds, nuts and raisins -seriously, it's heavenly. I developed this recipe for my children when they had the afternoon munchies, needing something sweet and nourishing to soothe a heightened Vata dosha and weary bodies from a day of playing. Turns out, now we all share the snack together and it's equally beneficial for children and adults alike!
WHAT YOU WILL NEED
A small handful both sunflower and pepita/pumpkin seeds
A small handful flaked or shredded coconut
A small handful raisins or sultanas
1 tsp of cinnamon powder
1'/2 tsp cardamom powder
High quality, plain organic coconut yoghurt
Fill two small bowls with the amount of coconut yoghurt you desire (I usually go for just over 1/2 a bowl). Allow the bowls to sit on the bench so the yoghurt can reduce to room temperature while preparing the other ingredients.
Take a small frying pan and turn the stove to a low-medium heat.
When the pan is just warm, add the cinnamon and cardamom powder.
Stir gently for 1 minute or so, until aromatic (be sure not burn the spices, otherwise they will be bitter and unpleasant to consume).
Now add the sunflower seeds, pepita seeds and flaked/shredded coconut. Combine well with the spices and continue to stir gently until the seeds and coconut begin to dry roast.
Turn off the heat and add the raisins or sultanas to the mix. Stir until well combined with the other ingredients.
Allow the seed, nut and fruit mix to cool to room temperature.
Sprinkle 1/2 the toasted mix to each bowl of coconut yoghurt, grab a big spoon and serve immediately. Delicious!
With light and love,
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