Rhubarb & Ginger Yogurt with Maple Granola Topping

Rhubarb Ginger Yogurt topped with a maple and ginger nut topping | Gluten Free & Low FODMAP Breakfast ideas.

For the Yogurt:
300 grams rhubarb ( about 1½ cups chopped)
1 tablespoon freshly grated ginger
juice from ½ lemon
4 tablespoons maple syrup
pinch of salt
2 cups full fat Greek yogurt, no added sweeteners(500 gram container)

For the Granola Topping:
½ cup pumpkin seeds (75 grams)
½ cup unsweetened coconut flakes (25 grams)
¼ cup chopped walnuts (25 grams) or your choice of nuts
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 teaspoon ground ginger
¼ teaspoon cinnamon
pinch of salt

View the full recipe at A Saucy Kitchen →