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Breakfast bowl with macadamia maple and fig crunch

Having a jar of crunch in the pantry means you may be tempted to eat this more often than just at breakfast time. It also makes a great snack just on its own and the macadamias add filling protein. Whatever fruit you fancy can be used as a substitute, for example, during winter you may wish to use poached pears or apples.
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Servings 4
Course Breakfast
Preference Dairy Free, Gluten Free, Vegan
Perfect for Weekend Wonder
Skill level Easy


For the crunch

  • 1 cup macadamias whole
  • 1/4 cup macadamias finely chopped
  • 1 cup flaked coconut
  • 5 dried figs chopped into 1cm pieces
  • 1/2 tsp ground cardamom powder
  • 2 tsp vegetable oil
  • 2 tbsp maple syrup

To serve

  • 500 ml coconut yoghurt
  • 4 fresh figs quartered
  • 2 white nectarines halved and cut into thirds
  • 125 g blackberries and blueberries
  • 2 plums halved
  • 1 small dragon fruit quartered


For the crunch

  • Preheat oven to 180°C. Place all the ingredients in a bowl and stir to combine. Place the mixture on the oven tray and cook for 7-10 minutes, watching carefully, until the coconut is golden. Allow to cool completely before serving. Store in an airtight container or jar.

To serve

  • Divide the coconut yoghurt between 4 bowls and top with the fruit. Sprinkle with the crunch and serve immediately.


Calories: 623kcalCarbohydrates: 50gProtein: 7gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 26gSodium: 28mgPotassium: 724mgFiber: 13gSugar: 35gVitamin A: 488IUVitamin C: 16mgCalcium: 102mgIron: 3mg

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