Coconut and Maple Treacle Yoghurt Bowl

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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

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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.

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Ingredients

  • 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

Method

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.

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2 Comments
  1. I’m sitting at my desk (in NZ) right now, eating this fabulous concoction for breakfast, and just wanted to thank you for a lovely recipe!

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