Almond Butter & Strawberry Compote Yogurt Bowl

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A deliciously summery breakfast recipe to start your day!


Almond Butter

450g Almonds
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/2 teaspoon Vanilla extract
2 tablespoons Maple syrup

Strawberry Compote

450g Strawberries hulled
2 tablespoons Coconut sugar
3 tablespoons Orange juice or water


Fresh strawberries
Natural yogurt


Almond Butter

Preheat the oven to 180C, spread the almonds on to a baking tray and toast for 5 minutes, stir and toast for a further 5 minutes.

Leave to cool down until warm (around 10 minutes) and transfer into a blender and blend until creamy.

Once smooth and creamy, add the remaining ingredients, blend and leave to cool. Scoop into a clean mason jar and store in the fridge for up to two weeks.

Strawberry Compote

Place the strawberries into a pan, add the sugar and liquid, bring to a boil then reduce the heat to a low simmer until the strawberries soften. This should take around 5 to 10 minutes.

Taste and add more sugar if desired. Leave to cool and place in a clean mason jar with a lid and store in the fridge.

Breakfast Bowl

Spoon natural yogurt into a bowl, sprinkle homemade granola on top, spoon the almond butter and compote on top and finally sprinkle with bee pollen and top with fresh strawberries.

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