Serves: 3
Ingredients:
4 slices Ezekiel Sprouted Grain Bread
240ml coconut milk (from a carton)
1 egg
1tsp vanilla
1tsp Truvia
1 clementine
1tsp cinnamon
1/2tsp ground ginger
1/4tsp mixed spice
25g raisins
15 toasted hazelnuts
225g 0% fat Greek yogurt
Method:
Preheat the oven to 160c and dice the bread.
Mix the egg, coconut milk, vanilla, Truvia, zest from the clementine, cinnamon, ground ginger and mixed spice.
Chop the raisins and add to the egg/coconut milk mix.
Place the bread in an oven proof dish. Cover with the egg/coconut milk mix and bake for 40 minutes.
To Serve:
Section the clementine (feel free to add other fruits).
Roughly crush the hazelnuts.
Serve each portion with five crushed hazelnuts, 75g of Greek yogurt and a few clementine sections.
Keep the remaining two portions in the fridge. This works well as a reheat breakfast, snack or dessert.
