raw granola & coconut yoghurt berry bowl

Photographer: Kate
Serves 6-8

On one of my recent trips to Auckland I enjoyed a delicious lunch at Auckland’s Little Bird Unbakery with fellow blogger Sara.   A haven of all things raw, vegan, gluten and dairy free not only did I feel perfectly satisfied after our lunch but I was astounded at the delicious flavours, and textures on offer.  This is no rabbit food serving establishment but rather a testament to what is possible with a little bit of know-how, a good dehydrator and a gigantic overflowing garden of organic imagination.  I’m never going to be a 100% raw foodist, it just doesn’t fit my ethos (or my daily time constraints), but I will certainly be including more raw foods into my diet as I love the variety and different nutritional approach it adds.  Since my first visit I have tried quite a few offerings at Little Bird – wonderful smoothies, sprouted bread, and the blackberry and ginger tart….oh the tart….YUM!  My berry bowl was inspired by the abundance of coconut yoghurt incorporated into Little bird’s menu and my own fascination of the power of microbiology in the kitchen.  The yoghurt is delicious, as is the raw granola and the whole berry bowl thing is the perfect excuse to blur the lines between breakfast and dessert with no guilt attached.


Coconut yoghurt
1 can of full fat coconut cream
3 capsules of probiotic powder
2-3 tbsp liquid honey

1/2 cup soaked and dehydrated buckwheat
3 tbsp ground linseed
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup raisins
½ cup dried blueberries
½ cup maple syrup
2 tbsp coconut oil
4 tbsp water
2 tsp mixed spice
¼ tsp salt

1 cup frozen blueberries
1 frozen banana
1/4 cup almond milk
1 sprig of mint


Coconut Yoghurt
1. Sterilise your jar, lid and a couple of spoons for stirring by boiling in water for ten minutes, or by putting through the dishwasher on the hottest setting.
2. Warm the coconut cream in a saucepan by stirring constantly over very low heat, till it reaches 40°C then remove from heat.
3. Add honey and stir till dissolved.
4. Pour the coconut cream and honey mixture into the jar.
5. Cut open the capsules and add the powder only to the jar, stir till well combined with the sterilised spoon, then pop the lid on.
6. Leave in a warm place. I left mine for 15 hours warm setting on LO on one of our 60cm ovens which sits at about 35°C and it did a splendid job however a hot water cupboard or a sunny spot wrapped in a towel will also work. Bear in mind the time will depend on the temperature so if it’s not as warm you might need to leave for 24hrs for example.
6. Place into fridge, and chill overnight. The yoghurt will continue to thicken and become slightly tarter over the coming days and is at its best (in my opinion) after 2 or 3.

Raw Granola
1) Mix all the dry ingredients together in a large bowl.
2) Whisk together the maple syrup, water, coconut oil, mixed spice, and salt. Pour the liquid over the dry ingredients and rub through well with your hands.
3) Put the mixture onto a tray lined with baking paper and press into a large thick sheet with your hands.
4) Dry in the oven on bake at the lowest temperature (I used our warm function on low which is about 35°C and has the advantage of active venting which removes the evaporated moisture from the cavity) for 12-16 hours, or until the granola dries into a crunchy mass.
5) Give the granola a bash with a wooden spoon to break it up into delicious clusters.
6) Store in an airtight container.

Sorbet (make one batch per two people)
1. Blend blueberries, banana, almond milk and mint until it has a sorbet-like texture

Berry Bowl
1. Place sorbet into bowl
2. Add a cup full of granola
3. Add a generous dollop of coconut yoghurt
4. Top with berries, sliced bananas, honey and anything else you fancy!
5. Gobble gobble gobble