Here’s a great way to get your child on the spectrum to eat more fruit and berries. This quick and easy breakfast alternative is fun and attractive, and can also double as a snack. In addition to fruit and berries, it combines cultured coconut milk with a little bit of agave syrup for extra sweetness.
Using a clear glass, you simply layer the different ingredients until achieving a striped pattern. Be creative if you want, combining fruit options with vibrant colours, such as kiwi and strawberries. Or try a blueberry-orange combination. Or simply use whatever you have at home, including frozen organic fruit or berries, and juice concentrates. Make each layer at least 1/2 inch thick (about 1 cm), to keep it separate from the other ingredients.
In these photos, we started with mashed banana, followed by yogurt, wild raspberries and a sprinkle of agave syrup. We repeated the pattern and finished with a layer of raspberries.
Another time, we’ll mix in some cereal (we like Nature’s Path’s organic, gluten-free Mesa Sunrise) or a seed and coconut topping that we recently bought for the first time (see Food sources) . Maple syrup could be a delicious alternative to agave syrup. We use agave syrup since our daughter has a sensitivity to maple syrup (hyperactivity).