Monday, 30 March 2015

Poached Figs With Almond Muesli

This has to be one of my favourite breakfast recipes and it is just perfect for spring.

What you'll need:

-3 or 4 Fresh figs
-1/3 can of coconut milk
-Vanilla (flavouring/bean pod)
-Gluten free oats
-Whole almonds
-Flax seed
-1tsp Honey
-2tsp Sunflower oil

How to make:
Pre-heat your oven to 180 fan.

For the muesli - Cover a small baking tray with the gluten free oats, add about hand-full of the flax seed and mix the 2 together. Then, get a hand-full of almonds, place them into a sandwhich bag making sure it is completely sealed, then simply crush the almonds with a rolling pin...Don't be shy - give it a good whack! Once you have little shards of almonds, add them to the baking tray with the oats and flax seed, then add the honey and mix it again making sure the honey has covered everything. Bake for about 10-15 minutes.

For the figs - Place about 1/3 of the canned coconut milk into a saucepan and add some vanilla bean for flavouring. Allow to simmer on a low heat for about 5 minutes before adding 3 figs cut into quarters, then leave to simmer for a further 10 minutes. You don't want to boil the coconut milk or the figs so keep it on a really low heat. Once the fruit (especially the skins) have softened, remove from the heat and allow to cool for a few minutes.
Then, mix the thick and creamy coconut milk used to poach your figs in with the muesli then finally place the fruit on top with some more crushed almonds and some cut up fresh figs (optional - purely for decoration).

I hope you love this recipe as much as I do!


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