Almond Butter & Strawberry Compote Yogurt Bowl
Featured Product:
Bee Pollen
A deliciously summery breakfast recipe to start your day!
Ingredients
Almond Butter
450g
Almonds
2 tablespoons
Maple syrup
Strawberry Compote
450g
Strawberries
hulled
3 tablespoons
Orange juice or water
Granola
Fresh strawberries
Natural yogurt
Instructions
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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