Figs with Cardamom Yoghurt and Roast Nut Crumble

This recipe for figs with cardamom yoghurt is fresh, vibrant and quick. It illustrates that while it may be true that baking is often complicated, simplicity can also be a winner. As autumn continues the days get shorter and the weather gets chillier. For many of us, this means the temptation to stay in bed later, but a craving for warming breakfasts. Fortunately, the combination of fruit, nuts, yoghurt and spice in this dish offer a way of doing both.

Here in Australia, figs are in season from late summer to early autumn. As such the transition of the seasons is an ideal time to enjoy them. Choose figs with dry, unblemished skin that give slightly when gently squeezed. While they keep best refrigerated, figs should be served at room temperature for optimal flavour.

This recipe can be customised easily by varying either the mix of nuts according to taste or health benefits. We also recommend trying out different spices according to the weather and your mood.  Conveniently, substituting seasonal fruits throughout the year will help keep the dish nutritious and sustainable.

 

Tea Pairings

• Create a vibrant offering of reach flavours and aromatics with our Spicy Chai Tea. This blend of traditional Indian spices with citrus and florals is invigorating and supports digestion. Each ingredient is recognised in Ayurvedic tradition as having powerful properties. Accordingly, as well as being delicious this caffeine-free chai is a supportive and stimulating tonic throughout the day.
• Warm your body and spirit by complementing this dish with our sweet and nutty Rooibos & Rose Tea. Rooibos is a naturally sweet tea which is often consumed to protect against the effects of aging. Japanese tradition revere this leaf for its contribution to skin and hair health. Our blend combines the tea with cinammon, vanilla and rose for a smooth and uplifting flavour and aroma.
• Refresh and support your system with our mint and spice-lifted floral Immune Tea. This tea is well-suited to the season because of the changing weather of autumn. Its ingredients, particularly echinacea, combine to support the body’s natural immunity.

 

                   

 

 

Prep Time – 10 minutes       Cook Time – 10 minutes       Servings – 4

Ingredients*

8             Figs, trimmed and halved

40g         Coarsely chopped roasted cashew nuts

40g         Coarsely chopped roasted almonds

20g         Pumpkin seeds

20g         Rolled oats

30g         Honey

250g       Greek-style yoghurt

1/4tsp      Ground cardamom (or to taste)

1/2           Vanilla bean (scraped seeds)

Raw honey to serve

 

 

Instructions

Step 1

For nut crumble, preheat oven to 180°C. Toss ingredients in a bowl to coat everything in honey, scatter in a baking tray lined with baking paper and roast until golden (6-9 minutes). Cool, then crumble. This will keep in an airtight container for up to a week.

Step 2

For cardamom yoghurt, whisk ingredients in a bowl to combine and refrigerate until required.

Step 3

Arrange figs on plates with a spoonful of cardamom yoghurt, scatter with nut crumble, drizzle with honey and serve.

 

Enjoy!

 

 

*Substitutions can be made to make this recipe vegan-friendly

This recipe and lead image originally published on Gourmet Traveller