250ml Carmien Organic Rooibos Tea ( made with 3 teabags)
60-80 ml Brown sugar, honey or xylitol or to taste
Variety of seasonal fruit, eg plums, sharon fruit, grapefruit, sliced gooseberries, berries and pomegranate rubies
3.5 oz Variety of nuts
1.7 oz Pumpkin seeds
1.7 oz Sunflower seeds
4.2 fl oz desiccated coconut
Sprinkling brown sugar or xylitol
0.03 fl Cumin
0.06 fl oz Cinnamon
Full cream yoghurt
1 Bring the Rooibos tea and sugar, honey or xylitol to the boil and cook till syrupy, about 10min.
2 Add the sliced fruit except the citrus and cook for about 10min.
3 Spoon the fruit into individual ramekin dishes.
4 Add the citrus fruit, gooseberries, berries and pomegranate rubies.
5 Boil the rooibos tea syrup until reduced by half and pour over the fruit.
1 Mix all the ingredients for the granola and spread onto a baking sheet.
2 Roast for 3min under the oven grill.
3 Cool and process a third of the mixture in the food processor until a nut butter has formed, add rest of the nuts, reserve a few for decoration. Processed until coarsely chopped.
4 Spoon the nut crumble on top of the fruit and grill till slightly browned.
5 Serve warm with a scoop of yogurt
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