As I have now broken out of the porridge glut, reserved for England’s colder months, I have been getting rather experimental with my breakfasts. This is my newest concoction, a rather delicious sweet treat with golden toasted chunks of coconut and a rich maple treacle syrup.
It can be made in advance, popped in a plastic pot and taken to the office. A lovely little coconut pick-me-up
I am actaully having a bit of a love affair with coconut at the moment.
I blame the hardcore macaroon pig-out last weekend for my new obsession. Last sunday was a lazy afternoon spent filling my tummy with an un-ending supply of freshly baked raspberry swirled Coconut Macrons. An adaptation of Nigella’s classic recipe. Sweet, golden crusted and melting soft in the middle. Since this moment I have been unable to get enough.
This little bowl is as much of a 4-pm appropriate sweet treat than it is breakfast. The sort you can healthily munch at your desk, without disturbing everyone around you.
To make it a bit more substantial for breakfast, a sliced banana and a handful of muesli make good additions. I definitely wouldn’t shy away from a good sprinkling of Chocolate Quinoa Granola too.
- 1/2 tsp Black Treacle
- 2 tbs Maple Syrup
- a pinch of Ground Ginger
- 150g Plain Greek Yoghurt, I like to use Total
- 75g Coconut Chunks
Pre-heat your oven to 200 degrees celsius.
Place the coconut chunks in a baking tray and pop in the oven to toast for 10 minutes, or until golden.
Combine the treacle, maple syrup and ground ginger in a little bowl. Mix well.
Finally top the yoghurt with the toasted chunks of coconut and the syrup.