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Strawberry and Mint with Coconut Yoghurt and Buckwheat Brittle

Strawberry and Mint with Coconut Yoghurt and Buckwheat Brittle

Strawberry and Mint with Coconut Yoghurt and Buckwheat Brittle

Strawberry and Mint with Coconut Yoghurt and Buckwheat Brittle

Strawberry and Mint with Coconut Yoghurt and Buckwheat Brittle

This dish might look fancy but it is actually very easy! Serve it up for a simple yet impressive pudding or enjoy it for breakfast if you are craving something sweet. 

Serves: 4
Time:  35  minutes
Level: easy

 

Tools:

  • Roasting tray
  • mixing bowl
  • spatula 

Ingredients:

Brittle:


Other:

  • 200g of fresh strawberries, halved
  • Handful of fresh mint
  • Coconut yoghurt to serve 

Method:

  1. Preheat your oven to 180C and line a baking tray with parchment
  2. Roughly chop the nuts and seeds or pulse in a food processor so that you have smaller chunks.
  3. Melt the coconut oil and honey in a saucepan. Bring to the boil, once bubbling add in the vanilla extract. Remove from the heat and add in the buckwheat, nuts and seeds and oat and salt, stir well. 
  4. Tip onto your baking sheet and spread out evenly using a spatula or palette knife. 
  5. Bake in the oven for around 20 minutes, checking halfway through. You want the brittle to be a deep golden colour which can take anywhere from 10-25 minutes.  
  6. Remove from the oven and allow to cool. Once cool, break the brittle into pieces and serve with your yoghurt, strawberries and mint!
  7. The brittle should keep for up to 2 weeks in an airtight container.

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