Ingredients
- 8 tbsps gluten free granola *
- 6 tbsps dairy free coconut yoghurt
- 150 g raspberries
- 1 tsp ground cinnamon
Instructions
- Place the raspberries and ground cinnamon into a small saucepan over a medium heat with a tablespoon of water
- Cook for about 5 minutes or until they have broken down
- Set aside to cool
- Layer up coconut yoghurt, gluten free granola and the raspberries in two small jars or bowls
Notes
*You can find a granola recipe here Gluten and Dairy Free Roasted Cashew Nut & Honey Puffed Granola
