Recipe by Timberyard’s Darren Elliott – Serves 6
Timberyard’s autumn morning apples and pears porridge answered all our prayers. Head Chef and creator Darren Elliott whipped up a creamy, coconut, delight that wowed the crowd. Lashings of toppings made this bowl a magnet for your spoon. Spurtles out, spoons at the ready, get going.
For the compote
⅓ cup coconut sugar
1 tsp ground mixed spice
1 tsp ground cinnamon
Pinch of salt, to taste
1 tbsp almond butter
For the topping
3 cups toasted coconut flakes
3 tbsp sliced almonds
A handful of pecan nuts
A spoonful of coconut cream
1. Soak oats overnight in 50ml of water and 50ml coconut milk.
2. The following morning, gently heat the soaked oats in the leftover liquid, stirring continuously until cooked to your liking.
3. In a separate pan, sauté the apples and pears in almond butter, coconut sugar and the spices.
4. Top the porridge with the warm sautéed apple and pear mixture, as well as coconut flakes, sliced almonds, chopped pecans and a swirl of coconut cream.