For those that need to stay away from grains, this is a great alternative that’s packed with healthy seeds and is super quick to make.
Serves: 1
INGREDIENTS
¼ cup shredded
coconut, toasted
2 tablespoons sunflower seeds, toasted
2 tablespoons ground almonds
2 teaspoons chia seeds
1 teaspoon linseeds
2 teaspoons brown sugar
¼ teaspoon mixed spice
¾ cup milk of your choice
¼ cup roasted chopped nuts
(I used hazelnuts)
To serve
your favourite yoghurt
lemon or lime curd
fresh or thawed
frozen raspberries
nuts (I used pistachios)
METHOD
Place all the ingredients except the milk and hazelnuts in a small food processor and blend until well chopped but not powdered.
Heat the milk in a small saucepan then whisk in the coconut mixture. Bring to the boil, whisking constantly, then reduce the heat to low and cook for 5 minutes.
To serve: Place in a serving bowl and top with yoghurt then swirl through some lemon or lime curd. Scatter with raspberries and nuts of your choice.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.