|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|
|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|
|KTC coconut oil||60g|
- 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.