Recipes
Date posted: 22/01/2020
Ingredients
| World of spice whole star anise | 1 |
| Everyday Favourites sultanas | 250g |
| Everyday Favourites pure Canadian maple syrup | 340g |
| Casa de Mare red wine vinegar | 40ml |
| Plums fresh | 3 |
| Greek style yoghurt | 1500g |
| Everyday Favourites ground cinnamon | 2g |
| Everyday Favourites ground ginger | 4g |
| Everyday Favourites ground black pepper | 0.5g |
| Everyday Favourites ground turmeric | 10g |
| Quaker gluten free porridge | 270g |
| Three colour quinoa | 200g |
| Whole cashew nuts | 150g |
| Pecan nuts | 150g |
| KTC coconut oil | 60g |
Method
- Place the star anise, sultanas, 190g maple syrup, vinegar and cut plums into a saucepan and then cook until a light syrup has been achieved. Allow to cool and then place into the fridge until required.
- Mix the yoghurt, cinnamon, ginger, black pepper and tumeric together and place into the fridge overnight to infuse.
- Mix the porridge oats, 150g maple syrup, three colour quinoa, cashew and pecan nuts with warmed coconut oil together and spread onto a baking tray then cook for 10-15 minuites at 180°C until golden. Allow to cool and break into chunks.
- To assemble, place equal amounts of the yoghurt mix into you packaging, top with equal amounts of sultana mix and finish with chunks of quinoa granola.