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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Mark Veganuary in style January RECIPES

Get the year off to a vibrant start with healthy, hearty meals and snacks

Rhubarb parfait with creamy oats and granola

By Niki Webster from Rebel Recipes (www.rebelrecipes.com) Serves4| Prep10 minsplus soaking | Cook15 mins| Calories318(per serving)

FOR THE OAT LAYER

10 tbsp jumbo oats

2 tbsp chopped hazelnuts

2 tbsp ground almonds

250ml (1 cup) plant-based milk of choice

½ tsp almond extract

½ tsp vanilla essence

1 tbsp maple syrup

2 tbsp coconut yoghurt

FOR THE CRUMBLE LAYER

2 tbsp ground almonds

4 tbsp oats

2 tbsp desiccated coconut

2 tbsp almond butter

1 tbsp maple syrup

FOR THE FRUIT LAYER

6 stalks rhubarb, chopped

50ml (¼ cup) water

2 tbsp maple syrup

FOR THE COCONUT LAYER

4 tbsp coconut yoghurt

1 tsp maple syrup (optional)

½ tsp vanilla powder or extract

FOR THE TOPPING

fresh mint

1 Combine all the ingredients for the oat layer in a jar. Mix to combine well, then pop it in the fridge overnight or for at least 4 hours so that the oats swell.

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About Vegan Food & Living Magazine

Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!