Breakfast Trifle


1 x The Paleo Foods Co. Berry and Almond Granola 

200ml Mockingbird Raw Boost

1 x Tims Dairy Blackcurrant Yogurt 

250g blackcurrants 

 Crunchy nut layer: 

150g walnuts, pecans, hazelnuts – roughly chopped 

2 generous tbsp Hilltop Honey 

2 generous tbsp coconut flour 

50g pumpkin seeds 

 Fresh herbs, eg mint, and berries to garnish


First, gently warm the blackcurrants with a dash of water until they release their juices, then take off the heat and add in the Mockingbird Raw Boost. 

To make the crunchy layer, mix all the ingredients together and pop in a preheated 180 oven, for 8 – 10 minutes. Keep an eye on it incase it burns. Leave to cool.

Start making your trifle by putting granola in the bottom of the dish, followed by yoghurt and your Mockingbird jus. Carry on layering until the trifle dish is full, and top with the crunchy nut layer. Add berries and mint as a final garnish and tuck in. Best served and enjoyed immediately.