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Glazed blueberries & coconut yogurt

Rye crispbread has got to be one of the most versatile breakfasts/ snacks/ even light lunch or dinner staple items! It is a must have on your grocery list and at home!

I love this combination of coconut yogurt and glazed fresh blueberries, it is so simple to make and so delicious.

Glazed blueberries on rye

To make the glazed blueberries, all you need to do is heat up 1 tablespoon of maple agave syrup (you can find it in any organic health food store - if not, you may substitute with either maple syrup, agave syrup, or honey). Then add a large handful of blueberries in and stir on low heat until the juice of the blueberries thickens up (do not overcook, otherwise it becomes a sauce)!

Simply add a tablespoon of coconut yogurt on rye crisp bread, then a teaspoon of your blueberry glaze, and decorate with pumpkin seeds. You've got yourself what looks and tastes like a blueberry cheesecake for breakfast! Absolutely delicious!

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