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Graham Gogo Quinoa and apricot compote

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Portion : 2

Prep Time : 30 minutes

Cuis.inné collaborated with GOGO QUINOA in this wonderful recipe for Mother’s Day. They have prepared tasty recipes with local ingredients. Enjoy this special opportunity and treat your mom with this healthy and delicious menu in the comfort of your own home.

Ingredients

  • 6 orange and mango GOGO QUINOA cookies crumbled
  • 1 cup dried apricots pre-soaked during 30 minutes
  • 1/4 cup of water
  • 2 tbsp of maple syrup
  • The cream of 1 Coconut milk can (let sit in the fridge for 2-3 hours and scoop out the cream that will be on top)
  • tbsp honey or rice/coconut syrup
  • 2 drops of basil essential oil
  • 1 tbsp of lemon zest
  • 2 basil leaves

Instructions

1- Drain the apricots, place in a sauce pan with the maple syrup and 2 tbls of the water.

2- Heat over low heat 10 to 15 minutes.

3- Put it a mixer and add the rest of the water.

4- Refrigerate 30 minutes minimum.

5- Crush the cookies and line the powder in the bottom of two small glasses.

6- Take only the creamy part of the coconut milk.

7- Gently stir the cream of coconut, the essential oil of basil and the honey.

8- Lay the apricot sauce and the coconut cream on the cookie crumble.

9- Garnish with lemon zest and basil leaves.

10- Enjoy!

 

Remarks:

  • Crumble: The use of a mortar can facilitate this step.
  • Coconut Can: Use the remaining water of your can for the creation of a morning smoothie.
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