Bart's Recipes
Begin by carefully examining the fifty grams of fresh raspberries. Rinse them if necessary very gently under a thin stream of cold water and let them drain thoroughly on a piece of paper towel, so they won't make the yogurt watery later. At the same time, give the two hundred milliliters of full-fat and unsweetened coconut yogurt in the container a good stir with a spoon, so the texture becomes nice and smooth.
Take a breakfast bowl and scoop the smoothly stirred coconut yogurt into it. Distribute the yogurt evenly over the bottom. Next, take the two tablespoons of hulled hemp seeds and the teaspoon of sunflower seeds nearby. Scatter these seeds and kernels by hand or with a small spoon in a neat, even layer over the surface of the coconut yogurt.
Then arrange the fresh raspberries on top of the layer with seeds and kernels. Leave the berries whole or gently press a few in, so they sit firmly in the yogurt and won't roll off the bowl when you move it.
Place the bowl directly on the table and give it a spoon. Stir the raspberries, hemp seeds and sunflower seeds briefly and lightly through the coconut yogurt just before your first bite. This way the seeds and kernels retain their crispy bite and the yogurt stays nicely compact in texture.
