Vanilla-infused figs with fresh coconut muesli

July 18, 2016 (Last Updated: January 11, 2019)
Vanilla-infused figs with fresh coconut muesli
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Vanilla-infused figs with fresh coconut muesli

Serves: 4
Cooking Time: 1 hour

Ingredients

  • VANILLA-INFUSED FIGS

  • 250ml (1 cup) water
  • 60ml (¼ cup) honey
  • seeds of ½ a vanilla pod
  • 8 fresh figs, halved

  • COCONUT MUESLI

  • 60ml (¼ cup) honey
  • 60ml (¼ cup) oil
  • seeds of ½ a vanilla pod
  • 625ml (2,5 cups) rolled oats
  • 60ml (¼ cup) raisins
  • 60ml (¼ cup) whole almonds
  • 60ml (¼ cup) pumpkin seeds
  • 60ml (¼ cup) sesame seeds
  • ½ fresh coconut, thinly sliced
  • Greek-style thick yoghurt, to serve
  • pistachios, shelled, to serve

Instructions

1

Preheat the oven to 160°C.

2

For the figs, bring the water and honey to the boil. Remove from the heat and stir in the vanilla seeds. Add the figs, stir and leave to infuse for 20 minutes.

3

For the muesli, boil the honey, oil and vanilla in a saucepan for 5 minutes, then remove from the heat.

4

Place the remaining muesli ingredients in a bowl, add the honey mixture and stir well.

5

Spread the muesli on an oven tray and bake until golden and crisp, about 15 – 20 minutes. Allow to cool completely and store in an airtight container until ready to use.

6

Serve the figs with the yoghurt and pistachios, with the muesli on the side.

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July 18, 2016 (Last Updated: January 11, 2019) By
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