Balance your mind and body with a zen Mother’s Day brunch of asana-shaped fruit, granola and pancakes!

After nibbling on the poses, move into crescent lunge, tree or warrior I—and there’s nothing like a good downward-facing dog to start the day.

Grab the recipe for gluten-free vegan granola below and get moving!

Pineapple, cantaloupe, honeydew and watermelon asanas put you in the right frame of mind to start the day.

Add some tasty blueberry pancakes…

Make some delicious granola bars…

Gluten-free Vegan Granola Bars

Dry Ingredients

2 cups gluten-free rolled oats

2 cups brown rice cereal

1/2 cup chopped almonds

1/2 cup chopped dried cherries

1/2 cup shredded coconut

Liquids

3/4 cup brown rice syrup

1/2 cup almond butter or peanut butter

1 tbsp maple syrup

Instructions

Combine the dry ingredients and set aside.

Combine the liquids and warm for 40 seconds.

Add the liquid to the dry mix and stir well. If the mix is too dry, add a little more warmed brown rice syrup.

Place your Yummi Yogi cookie cutters on a baking sheet and fill with the granola. Cover with plastic wrap and refrigerate for an hour.

Remove the granola gently from the cutters by pulling the cookie cutter away from the granola, the granola should slide right out. Best if stored in refrigerator.

Alternatives: yellow raisins, currants, peanuts, walnuts or sesame seed butter.

And, remember, presentation is important!

 

The Yummi Yogi™ line of cookie cutters in the shape of yoga poses is a fun way to incorporate a healthy lifestyle into the kitchen. Created in 2011 by Amy Dube, a new mom and practicing yogi with a creative background and passion for cooking, the Yummi Yogi collection features cutters in the shape of asana poses. All materials are sourced in the U.S. and the cutters are made in Vermont. For the Yummi Yogi website for more information.

 

 

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Asst. Ed: Amy Cushing/Ed: Bryonie Wise