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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.