Vanilla yoghurt with homemade crunch
Words by Tanja JanningPhotography by Hazel Cockayne
I love beautiful things and tasty foods. Mostly simple fresh food, nothing fancy, just plain fresh food to be shared with loved ones.
This is my favourite breakfast. When I want to start the day in the very best way, I treat my self to a good portion of yoghurt. I like it to be filled with energy, so I put in some fruit and wholegrain, to fill me up and prepare myself for the rest of the day.
There should be enough crunch and vanilla syrup to last a couple of days and the syrup is also great for latte and iced coffee.
Your favourite yoghurt (I use eco whole milk yoghurt)
Your favourite fruit (usually I use pear and banana, but right now you can get the most beautiful ripe strawberries, so I use those and banana.)
For the Vanilla syrup
100ml cane sugar
1 vanilla pod sliced open with seeds removed
For the Crunch
2 tbsp eco butter
300ml Gluten free oatmeal or buckwheat flakes
2 tbsp cane sugar
100ml coconut flakes
100ml chopped almonds
Make the syrup in advance by mixing water, cane sugar and the vanilla seeds and pod in a casserole dish. Let the sugar dissolve and bring to the boil for a couple of minutes. Store in a container in the fridge.
For the crunch put the butter and cane sugar in a frying pan, let the butter melt and then add the oatmeal. Stir together and keep stirring over a medium to high heat, until the oats start to take colour. Mix in the chopped almonds, remove from heat and mix in the coconut. Leave to cool and store in an airtight container.
To assemble, mix the amount of yogurt you would like, with a tablespoon or two of the cold vanilla syrup. Slice your fruit. Layer the yoghurt with the fruit and crunch – and enjoy