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Gluten-free Bircher-style Tapioca Pots

Source: Nourish Magazine Volume 2 - Nº 5 2014 - page 33
Recipe from Kate Crocker (Information from the website)

Image source: Nourish Magazine website
Makes 4 small serves

Ingredients
½ cup tapioca pearls
200ml freshly squeezed orange juice
1 medium-sized apple
½ cup Greek yoghurt
6 large strawberries
Seeds of ¼ pomegranate
Extra strawberries and pomegranate seeds, to garnish

Method

  1. In a large bowl, combine the tapioca pearls and orange juice. Cover and refrigerate overnight (or for at least four hours, until the pearls are soft and have absorbed most of the liquid).
  2. The next day, peel, core and grate the apple. Add to the tapioca along with the yoghurt, hulled and quartered strawberries and pomegranate seeds. Stir to combine.
  3. Serve in small pots or bowls (approximately ¾ cup capacity).
  4. Garnish with extra strawberries and pomegranate seeds.

Vic Lic

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