Rhubarb Ginger Yogurt topped with a maple and ginger nut topping | Gluten Free & Low FODMAP Breakfast ideas
I know that it’s cold outside and you’re probably wanting something warm in the morning to start your day. That’s cool. I get it. We had snow for about 2 minutes the other day and it was fantastic. Everyone except for me hated it, but still; pretty great.
Really though, if you want something to give you a little extra zest in your step you should really consider starting off with something like this rhubarb ginger yogurt. It’s looks tame enough, but it’s sweet and punchy with the perfect amount of fire from the ginger. Basically everything I aim to be in life.
This recipe was inspired by one that caught my eye in Eating & Living Free From. That recipe is actually for a rhubarb fool which is traditionally a summery English dessert, but now that the forced rhubarb has been showing up on shelves again it just had to be done. Only this version uses full fat Greek yogurt instead of soy, though you can easily swap the yogurt for a dairy free version if that’s your thing. I’ve been hearing more and more about coconut yogurt so that’s one to try out soon. I also use maple syrup instead of xylitol because that’s what we had on hand and opted for a nut & seed based topping for a grain free granola.
This also works as an easy make ahead breakfast that you can whip up one day and enjoy through out the week. Just store the yogurt and the granola separately and throw it all together right before eating.
And hey, even better! This hits several of your major food groups. Look at us over here being healthy and sticking to our New Years resolutions.
If you try this recipe don’t forget to rate it and leave leave a comment below! You can also snap a picture and tag it on instagram with #asaucykitchen so I can see it.
- 300 grams rhubarb ( about 1 1/2 cups chopped)
- 1 tablespoon freshly grated ginger
- juice from 1/2 lemon
- 4 tablespoons maple syrup
- pinch of salt
- 2 cups full fat Greek yogurt , no added sweeteners(500 gram container)
- 1/2 cup pumpkin seeds (75 grams)
- 1/2 cup unsweetened coconut flakes (25 grams)
- 1/4 cup chopped walnuts (25 grams) or your choice of nuts
- 2 tablespoons coconut oil , melted
- 2 tablespoons maple syrup
- 1 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- pinch of salt
- Chop the rhubarb into 1 inch slices and place in a small saucepan along with the grated ginger, lemon juice, and 2 tablespoons of the maple syrup on a medium heat. Cook the mixture for about 10 minutes until it begins to simmer. Stir every so often to prevent burning on the bottom and continue until the rhubarb begins to break down to a purée.
- Once you've reached the puréed stage remove the rhubarb and stir in the remaining 2 tablespoons of maple syrup. Transfer the rhubarb purée into another bowl to allow it to cool while you begin working on the granola topping.
- Preheat the oven to 180°C/350°F
- Place all of the ingredients for the topping in a small bowl and mix together well until the nuts, seeds, and flakes are evenly coated in oil and syrup.
- Spread the granola evenly on a non stick baking tray and bake for 10-15 minutes until golden brown. Make sure to stir about halfway through so that everything cooks evenly.
- In another bowl fold together the yogurt with the cooled puréed rhubarb. Sprinkle the granola over the top and enjoy
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