Thu, 15 February 2018
Serves 2 adults and 2 children
Ingredients
Apple Compote
3 sweet eating apples
Zest and Juice of 1 orange
1 tablespoon grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Crumble
30g pumpkin seeds
30g sunflower seeds
3 medjool dates
2 tablespoons olive oil
80g of oats
1/2 tsp cinnamon
1/2 tsp nutmeg
Yogurt Cream
200g greek yogurt (or natural)
1 large banana
How to make it
Core the apples and chop into bite sized chunks. Add to a saucepan along with the juice of the orange (leave the zest aside for the crumble), grated ginger, cinnamon and nutmeg.
Bring to the boil then reduce the heat to its lowest setting, cover pot with a lid and simmer for 5-6 minutes until the apple is soft.
Take off the heat and allow to cool fully.
Meanwhile, heat the oven to 180ºC.
Add the seeds to a food processor and process until they are broken up, then add the medjool dates and oil in and blend until it forms into a paste.
Pour into a bowl, then add the oats and spices and using your hands work into a crumble mixture.
Turn onto a baking sheet lined with parchment paper and bake for 10 -12 minutes until the mixture is golden in colour, remove from the oven and leave to cool.
To assemble your jars, firstly add a few tablespoons of the apple mixture, then layer on the crumble before topping with yogurt. To decorate sprinkle a little more of the crumble on top.
