Edible Karma recipe : Buckwheat granola with poached rhubarb & pink coconut yogurt using @coconutcollab

If you have ever experienced one of our Immersion retreats you will know just how delicious and nutritious the food is! Completely plant based, organic where possible, each of the dishes is crafted and created by Plant based private Chef Kelly Mason. We are so excited to include a number of her dish recipes here on our blog so you can bring our retreat food home.

This is the buckwheat granola with poached rhubarb & pink coconut yogurt planned to be served on the 2025 immersion retreats…

Serves 4

Granola

1 cup buckwheat groats (rinsed)

1/2 cup nut mix (of choice - rough chopped)

1/4 cup seed mix (of choice - rough chopped)

2 tbsp maple syrup

2 tbsp coconut oil (melted)

1 tsp vanilla

Zest 1/2 orange

pinch sea salt

mix all ingredients into a bowl and cover generously with dressing

Poached rhubarb

100g rhubarb (chopped 1 inch lengths)

2 tbsp maple syrup

1/4 cup water

place maple and water in a saucepan and place on medium heat. add rhubarb and cook for a few minutes until soft but still holding its shape - remove from heat and allow to cool - store in the fridge until serving

Pink yogurt

200g coconut yogurt

1 tsp beetroot powder

mix all ingredients together and use as the base for the final plating

Toppings

handful of fresh seasonal fruits

final drizzle maple