Black fig, yoghurt, granola and honey
Ingredients
180 grams Greek yogurt
40 grams granola
20 grams honey and thyme water mix
0.75 black figs (cut into eighths, 5 pieces on a plate)
MEP
1. Place the yogurt in the middle of the bowl and create a well in the centre.
2. Add 5 pieces of warmed figs into the centre of the well and drizzle the honey and thyme water mix discreetly over the yogurt.
3. Sprinkle granola on top and serve.
House Buckwheat and Quinoa Granola
Ingredients
375 grams gluten-free oats
200 grams steamed and cooked quinoa
175 grams whole almonds
175 grams sunflower seeds
150 grams coconut oil
100 grams whole pistachios
100 grams pumpkin seeds
100 grams agave
75 grams buckwheat
100 grams toasted flaked coconut (added separately)
MEP
1. Mix the first set of ingredients together, ensuring the agave and coconut oil are evenly combined.
2. Spread the mixture on a baking tray and bake at 162°C for 25–35 minutes, stirring occasionally, until golden brown and evenly toasted.
3. Once baked, add the toasted coconut flakes and mix through.
4. Do not make more than three times the recipe at once. Vacuum-seal the granola into three bags once cool to keep fresh.
Fig, Honey and Thyme Water
Ingredients
10 figs (cut into eighths)
100 ml honey
50 ml water
2 grams picked thyme
MEP
1. In a roasting tray, mix the quartered figs with honey and thyme.
2. Roast in the oven at 180°C for 5 minutes until the figs swell.
3. Remove from the oven and gently fold in the water.
4. Leave at room temperature until ready to serve.
Allergies
Nuts: Almonds, pistachios, Dairy