For those that need to stay away from grains, this is a great alternative that’s packed with healthy seeds and is super quick to make.
Serves: 1
INGREDIENTS
¼ cup shredded
coconut, toasted
2 tablespoons sunflower seeds, toasted
2 tablespoons ground almonds
2 teaspoons chia seeds
1 teaspoon linseeds
2 teaspoons brown sugar
¼ teaspoon mixed spice
¾ cup milk of your choice
¼ cup roasted chopped nuts
(I used hazelnuts)
To serve
your favourite yoghurt
lemon or lime curd
fresh or thawed
frozen raspberries
nuts (I used pistachios)
METHOD
Place all the ingredients except the milk and hazelnuts in a small food processor and blend until well chopped but not powdered.
Heat the milk in a small saucepan then whisk in the coconut mixture. Bring to the boil, whisking constantly, then reduce the heat to low and cook for 5 minutes.
To serve: Place in a serving bowl and top with yoghurt then swirl through some lemon or lime curd. Scatter with raspberries and nuts of your choice.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!