Breakfast dukkah + brazil nut brittle
When it comes to laid back entertaining, the secret is in the prep-work. Dishes that are simple, delicious and can be made well ahead of time is what we're all about, which is why these brunch accompaniments are top of our list. Not only are they easy to make, they also look beautiful and take your breakfast platter to a whole new level. Adding texture, colour and a delectable crunch to your overnight oats!
Super Grain & Brazil Nut Brittle | serves 12
½ cup red, white and black quinoa and amaranth (we used Ceres super Grain Mix)
½ cup kasha (roasted buckwheat)
¾ cup brazil nuts, chopped
1 pinch sea salt
2 tbsp coconut oil
3 tbsp honey
Preheat the oven to 180°C, and line a tray with baking paper. Place the grains, kasha, nuts and salt in a bowl and stir to combine. Place the coconut oil and honey in a pot over a low heat, and stir occasionally until combined. Remove from the heat and pour the liquid over the dry ingredients, mixing to coat thoroughly. Spread the mixture onto the baking tray, using a spoon to smooth it out to ensure even cooking. Bake for 10 minutes in the middle of the oven, then turn the tray and bake for a further 5 minutes, keeping a close eye on it so it doesn’t burn. When it’s fragrant and a deep golden colour, remove from the oven and leave to cool before breaking into pieces.
Hazelnut & Raspberry Dukkah | Makes 1.5 Cups
⅓ cup chopped hazelnuts
½ cup freeze-dried raspberries
½ cup desiccated coconut
1 pinch salt
1 tbsp coconut sugar (optional)
Place the hazelnuts in a food processor and process to a rough crumb texture. Add the remaining ingredients and pulse to combine. Serve with caramelised pineapple skewers sprinkled with lime juice and zest.
Discover how to create the ultimate grazing platter: