Autumn Nut Bircher

Recipe made in collaboration with Anchor Food Professionals

Ingredients

• 100g De Winkel yoghurt

• 30ml Barker’s Professional Lemon Curd

• 250g muesli

• 25g sultanas

• 25g dried fruit of your choice

• 250ml almond milk Pinch of cinnamon powder

• 1 Banana

• 15ml Coconut Sugar

• 30ml Barker’s Professional Dulce de Leche

• 100g shredded coconut

• 100g sliced almonds toasted

Method

1. LABNEH

   Place a cloth over a strainer with a bowl underneath and add the yoghurt to the cloth and leave in the fridge for 1 hour until thick, combine with lemon curd.

2. BIRCHER

   Combine muesli, sultanas, dried fruit, almond milk and cinnamon in a large bowl, allow to soak for 1 hour in the fridge until a thick porridge consistency.

3. CANDIED BANANA

   Peel the banana and slice in half then long ways to get 4 equal halves of banana, sprinkle coconut sugar and grill to caramelize.

4. ASSEMBLY

   Assemble by layering in a large serving bowl or mason jar. Top with Dulce de leche, almonds and coconut or finely sliced apple

This Recipe Uses