Spiced golden yoghurt

Method Print recipe

1. 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.
2. Mix the yoghurt, cinnamon, ginger, black pepper and tumeric together and place into the fridge overnight to infuse.
3. 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.
4. 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.