Fruit and nut breakfast pots for Pesach
Servings
6
Prep Time
25 min, plus 45 min cooking time
Ingredients
For the nuts:
30g almond flakes
30g pecan nuts
30g whole almonds
1/2 tsp ground cinnamon
25ml maple syrup
1 tbsp sunflower oil
1 tsp vanilla essence
1/2 tsp sea salt, fine
For the compote:
400g rhubarb – trimmed and cut into cubes
100g dried figs – roughly chopped
2 Braeburn apples, small – quartered, cored and roughly chopped
50ml apple juice
30g sugar
Additional ingredients:
100g strawberries
300g vegan yoghurt (vanilla if possible)
Instructions
1. Preheat the oven to 180°C.
2. Line a baking tray with baking parchment paper.
3. Roughly chop the nuts. Combine the cinnamon, maple syrup, oil, vanilla essence and salt. Pour this over the nuts and transfer to the lined baking tray spreading out in a single layer.
4. Bake in the oven for 25 minutes or until golden.
5. For the compote, place the fruit (except the strawberries) in a saucepan, add the apple juice and sugar and cover with a lid. Cook for approximately 8 minutes, stirring from time to time.
6. Remove the lid from the pan and cook uncovered for a further 12 minutes, until the fruit has softened and most of the liquid has evaporated. Set aside to cool.
7. Once the compote has cooled, stir in the sliced strawberries. Add a couple of tablespoons of rhubarb compote into the bottom of each glass, top with vegan yoghurt and nut mix.