0.25 cup of Lizis pistachio & passionfruit granola
Fresh mint
1 tsp. of bee pollen
1 passionfruit
15g of pistachio
Method
Preheat the oven to 160 degrees Fahrenheit.
Start by mixing together a tablespoon of maple syrup with the yogurt.
Slice up the vanilla pod & scoop out the contents of the pod & stir into the yogurt.
Slice the peaches in half and add to a baking tray lined with parchment.
Add 3 tbsp. of maple syrup to the peaches with some ground cinnamon, ginger & the juice of half a lemon.
Bake in the oven for 15 minutes until softened & caramelised.
Add the yogurt to a bowl with the passionfruit, bee pollen & lemon zest.
Add the peaches to the top of the yogurt & finish with some Lizis pistachio & passionfruit granola, fresh mint, crushed pistachio & cinnamon almond butter.
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