Tiramisu Weetbix, gluten-free
If you're looking for dessert for breakfast, then I've got you covered! This Tiramisu Weetbix is a combination of espresso, milk, weetbix, maple syrup, vanilla bean yoghurt and cacao. How good does that sound? It not only tastes like dessert but can also be made gluten-free, and dairy-free. It's as simple as that!
Why you'll love this recipe
It's a quick and easy meal prep for breakfast or even lunch
It can be made gluten-free and dairy-free
You can add a scoop of protein powder to the yoghurt for added protein
It can stay refrigerated for up to 3 days
It's delicious, healthy and has no added refined sugars
Watch How to Make It
Other Breakfast Ideas
Tiramisu Weetbix, gluten-free
Makes 2
Prep 5 minutes
Chill 1 hour or overnight
Glass Containers 2 x 400ml
INGREDIENTS
Base:
4 Weetbix, gluten-free
200ml milk of choice
2 teaspoons chia seeds (optional)
2 shots of espresso (2 x 40mls) or instant coffee
2 teaspoons maple syrup
Topping:
200g / 1 cup vanilla bean yoghurt, dairy-free optional
1 tablespoon cacao powder (or chocolate powder)
1 tablespoon pistachios or cashews, crushed
INSTRUCTIONS
1. The Base: Crush 2 Weetbix in each glass container and pour in the chia seeds, milk, coffee and maple syrup. Mix with a spoon to combine well, then press to form a base.
2. The Topping: Spoon the yoghurt on top of the base, sift the cacao on top and sprinkle with cashews or pistachios.
3. Chill and enjoy: Refrigerate for an hour before eating or chill overnight for breakfast.
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Recipe and Photography Margaret Pahos @CreateCookShare
