100g De Winkle yoghurt
30ml Barker’s Professional Lemon Curd
25g dried fruit of your choice
250ml almond milk
pinch cinnamon powder
15ml coconut sugar
30ml Barker’s Professional Dulce De Leche
100g shredded coconut
100g sliced almonds, toasted
Place a cloth over a strainer with a bowl underneath and add the yoghurt to the cloth. Leave in the fridge for 1 hour until thick. Combine with the Barker’s Professional Lemon Curd.
Combine muesli, sultanas, dried fruit, almond milk and cinnamon in a large bowl. Allow to soak for 1 hour in the fridge until a thick porridge consistency.
Peel the banana and slice in half, then longways to get four equal halves of banana. Sprinkle coconut sugar and grill to caramelise.
Assemble by layering in a large serving bowl or mason jar. Top with Barker’s Professional Dulce de Leche, almonds and coconut or finely sliced apple.
Recipe kindly provided by Anchor Food Professionals