This is a homely, sweet and nutty breakfast, which can double as a dessert. Serve it in pretty glass bowls or layer it in dessert glasses
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 924 |
| Fat | 43.7g |
| Saturates | 20.6g |
| Protein | 17.1g |
| Carbs | 126g |
| Sugars | 79.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper.
To make the crumble, place the linseeds, sunflower seeds and almond flakes in a blender and blitz into a fi ne powder. Heat 150ml of water. Mix the chia seeds with the hot water and allow to stand for a few minutes to become sticky. Melt the butter and combine it with the rice flour and 125g of caster sugar to form a dough. Press the dough flat onto the baking sheet. Bake for 15-20 minutes, or until golden brown. Remove from the oven and allow to cool. Once cooled, break the crumble into smaller pieces to be served with the compote and yoghurt.
Seed and dice the apples. Juice the lemon.
To make the compote, combine 6 tbsp of caster sugar, lemon juice, 150ml of water and salt in a saucepan and bring to a boil. Add the apple and cinnamon to the boiling syrup, and allow to boil until all the water has reduced and the apple starts to caramelise. Remove from the saucepan and allow to cool completely.
To serve, layer the compote, crumble and yoghurt in individual glasses, or in a larger glass serving bowl.
