
Oven-dried Tomato & Eggplant Dome
You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
Heat agave syrup, coconut nectar, honey and coconut oil in saucepan over medium heat until dissolved.
Mix oats, walnuts, almonds, sunflower seeds, pepitas and cinnamon in a large bowl then pour over syrup.
Spread evenly across 2 large baking trays and bake at 180 degrees for 15-20 minutes until lightly golden. Toss halfway through cooking time for even cooking.
Sprinkle over coconut and return to oven for further 10 minutes.
Allow muesli mixture to cool then mix in remaining ingredients.
You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
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A great way to use left over potatoes and totally yummy for a breakfast, lunch or dinner!
Such an easy thing to make and absolutely lovely.
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.