Matcha Joghurt Bowl

Ingredients for 2 servings

Blueberry Layer:

  • 200g soy quark/curd
  • 1 frozen banana
  • 40g frozen blueberries
  • 60g rice coconut milk
  • 1 tbsp maple syrup

Matcha layers:

  • 200g soy quark/curd
  • 2 level tsp Matcha powder
  • 1 tbsp maple syrup

Preparation:

Mix the Blueberry Layer in a blender.

Stir in 2 tbsp chia seeds, leave on the side to harden. Pour into 2 bowls.

Spread 50g sprouted, gluten-free oat flakes on top.

Mix the Matcha Layer into a cream and put it into the bowls as a topping.

Garnish with hemp seeds and fresh fruits!

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