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5 ingredient Vegan Coconut Jars with Omega3 booster (sweetener free)

coconut yoghurt, london food photographer, Modern Food Stories, 5 Ingredient Vegan Coconut Jars

Ready in just a few minutes these 5 ingredient Vegan Coconut Jars are one of the simplest healthy breakfast options. What I love about them is not only are they sugar free, they’re also sweetener free too.

When I was healing my gut, the sweeteners (including the so called healthy ones) had to go. I just felt that they fed all the bad bacteria in my gut. Coconut became my saviour as it satisfies the sweet cravings without being too sweet if you know what I mean!

These 5 Ingredient Vegan Coconut Jars are paleo, keto, Gaps, whole30 and dairy free too. They’re also an anti-inflammatory dessert of choice and have an additional omega3 boost thanks to the pumpkin, sunflower and flax sprinkle. If you struggle with bloating from seeds, you could try activating them first and buying a sprouted linseed, that’s what I often do.

coconut yoghurt, london food photographer, Modern Food Stories, 5 Ingredient Vegan Coconut Jars with omega 3 booster
coconut yoghurt, london food photographer, Modern Food Stories, 5 Ingredient Vegan Coconut Jars with omega 3 booster
coconut yoghurt, london food photographer, Modern Food Stories, 5 Ingredient Vegan Coconut Jars with omega 3 booster
5 Ingredient Vegan Coconut Jars with Omega3 booster
Overview
Serves:
1
Difficulty: Easy
Overall Cooking: 5 minutes
Hands On: 5 minutes
INGREDIENTS
  • 150 g coconut yoghurt (I like CoYo)
  • 1/2 tsp vanilla powder (optional)
  • 2 tbsp ground flax, pumpkin and sunflower seeds (I like Linwoods)
  • 3 tbsp coconut chips (I like Coconut Merchant)
Method
  • Preheat the oven to 180C. Place the coconut chips on a baking tray and roast for 2 -3 minutes until golden. Keep an eye on them so they don't burn. Alternatively, toast in a dry frying pan on a low/ medium heat until golden, or enjoy raw. Allow to cool if roasting.
  • Layer the ground flax, pumpkin and sunflower seeds mix with the coconut yoghurt (If using vanilla, stir through the coconut yogurt first) and coconut chips.
  • (If you prefer you can make a batch of your own omega3 booster by mixing pumpkin, sunflower and golden flax seeds in a high speed blender and blitzing until fine. Store the remainder in a glass jar in the fridge.)
Print Recipe
Overview
Serves:
1
Difficulty: Easy
Overall Cooking: 5 minutes
Hands On: 5 minutes
INGREDIENTS
  • 150 g coconut yoghurt (I like CoYo)
  • 1/2 tsp vanilla powder (optional)
  • 2 tbsp ground flax, pumpkin and sunflower seeds (I like Linwoods)
  • 3 tbsp coconut chips (I like Coconut Merchant)
Method
  • Preheat the oven to 180C. Place the coconut chips on a baking tray and roast for 2 -3 minutes until golden. Keep an eye on them so they don't burn. Alternatively, toast in a dry frying pan on a low/ medium heat until golden, or enjoy raw. Allow to cool if roasting.
  • Layer the ground flax, pumpkin and sunflower seeds mix with the coconut yoghurt (If using vanilla, stir through the coconut yogurt first) and coconut chips.
  • (If you prefer you can make a batch of your own omega3 booster by mixing pumpkin, sunflower and golden flax seeds in a high speed blender and blitzing until fine. Store the remainder in a glass jar in the fridge.)
Print Recipe

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