Having a jar of crunch in the pantry means you may be tempted to eat this more often than just at breakfast time. It also makes a great snack just on its own and the macadamias add filling protein. Whatever fruit you fancy can be used as a substitute, for example, during winter you may wish to use poached pears or apples.
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Servings 4
Course Breakfast
Preference Dairy Free, Gluten Free, Vegan
Perfect for Weekend Wonder
Skill level Easy
Ingredients
For the crunch
1cupmacadamiaswhole
1/4cupmacadamiasfinely chopped
1cupflaked coconut
5dried figschopped into 1cm pieces
1/2tspground cardamom powder
2tspvegetable oil
2tbspmaple syrup
To serve
500mlcoconut yoghurt
4fresh figsquartered
2white nectarineshalved and cut into thirds
125gblackberries and blueberries
2plumshalved
1small dragon fruitquartered
Instructions
For the crunch
Preheat oven to 180°C. Place all the ingredients in a bowl and stir to combine. Place the mixture on the oven tray and cook for 7-10 minutes, watching carefully, until the coconut is golden. Allow to cool completely before serving. Store in an airtight container or jar.
To serve
Divide the coconut yoghurt between 4 bowls and top with the fruit. Sprinkle with the crunch and serve immediately.