This is quick and easy to prepare, and is great for a snack or breakfast. The original recipe is from The Sainsbury Book of Wholefood Cooking by Carole Handslip
Serves 4
40g ground almonds
40g medium oatmeal
25g muscovardo sugar
Grated rind and juice of 1/2 a lemon
150g natural yoghurt
150ml double cream
Mix together the almonds, oatmeal and sugar
Add the lemon zest and juice and mix
Add the yoghurt and mix
Add the cream and mix
Serve in 4 bowls
Drizzle with honey if you like
Enjoy!
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