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Baked Fruit on Vegan Yoghurt Recipe

Delicious, filling and nutritious breakfast on a cold autumn or winter morning. Awaken to the lovely scent of cinnamon from the oven ... Works perfectly as a dessert too.

Posted by: michael
On: 03/02/2014

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Breakfast
Desserts

You will need

Ingredient	Add
50g flaked almonds		More products
1 pear		More products
1 apple	Awaiting stock	More products
1 orange		More products
1 banana		More products
1 lemon, juiced		More products
1/2 tsp ground cinnamon		More products
about 250g plain vegan coconut milk yoghurt, OR	Available only in our Edinburgh shops	More products
about 250g plain unsweetened soy yoghurt, OR	Available only in our Edinburgh shops	More products
about 250g lemon flavoured soy yoghurt	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 180 C or 350 F (gas mark 4). Dry roast the almond flakes in a dry frying pan over medium heat, watching them closely so they don't burn. Set aside.
Prepare the fruit : core and dice the apple and the pear ; peel the orange with your fingers and split it into segments ; slice the banana. Put the prepared fruit in a shallow ovenproof dish. Add the lemon juice and toss to coat the fruit. Sprinkle with the ground cinnamon.
Cover the dish with aluminium foil and bake in the oven, stirring occasionally, until the fruit is soft or for about 15 mins.
Remove the foil and caramelise the surface of the fruit by baking for a further 15 mins.
Put about 2 Tablespoons coconut or soy yoghurt in 4 breakfast bowls. Add the hot to warm baked fruits and top with the roasted almond flakes.