Fruit and Yogurt with Sesame Crumble and Tahini-Date Syrup

Name: Fruit and Yogurt with Sesame Crumble and Tahini-Date Syrup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 50 g white sesame seeds; 25 g black sesame seeds (or just increase total of white sesame seeds to 75g); 150 g rolled jumbo oats; 50 g flaked almonds; 0.25 tsp flaked sea salt; 14 cardamom pods, outer shells crushed, removed and discarded (seeds crushed in a pestle and mortar (or .25 tsp ground cardamom); 50 g smooth unsweetened peanut butter; 100 g honey; 1 egg white; 1 tbsp rose water; 2 tbsp olive oil; 70 g date syrup; 50 g tahini; 2 tsp orange blossom water; 600 g Greek-style yoghurt; 80 g strawberries (quartered); 40 g pomegranate seeds (from half of a pomegranate); 60 g pistachio kernels (roughly chopped); 2 tsp dried rose petals (optional)

8 steps

Prep:30minCook:20min

For those who like yoghurt and fruit in the morning, rather than a more hearty chickpea-based breakfast, this is a great (though not strictly traditional) choice. The crumble is unusually unsweet, by a lot of granola standards, which we love, allowing for the tahini-date syrup to really stand out. Double or triple the recipe for the crumble, if you like, so that you're all set for the next breakfast (or snack). It keeps well in a sealed container for 2 weeks.

Updated at: Sun, 07 Apr 2024 07:31:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories612.8 kcal (31%)

Total Fat35.5 g (51%)

Carbs56.4 g (22%)

Sugars29 g (32%)

Protein23.9 g (48%)

Sodium173.2 mg (9%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Preheat the oven to 160°C fan.

Step 2

To make the crumble, stir together all the sesame seeds, the oats, almonds, salt and cardamom in a large mixing bowl.

Step 3

Put the peanut butter, honey, egg white, rose water and oil into a separate bowl and whisk until well combined.

Step 4

Add the wet mixture to the dry ingredients and, using a rubber spatula or your hands, mix until everything is well coated.

Step 5

Spread out on a parchment-lined baking tray and bake for 18-20 minutes, stirring once or twice during baking, until golden brown. Remove from the oven and set aside to cool completely, then transfer to a food processor.

Step 6

Blitz as far as you want to take it: for just a few seconds if you want to keep the crumble rough and granola-like, and for longer if you prefer the texture sandy.

Step 7

To make the tahini-date syrup, place all the ingredients in a bowl along with 40ml of water. Whisk well to combine and set aside.

Step 8

To serve, divide the yoghurt between four bowls and drizzle over the tahini-date syrup. Follow this with a generous helping of the crumble - and top with the fruit, pistachios and rose petals, if using.