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Saturday, August 31, 2013

Quite possibly the best breakfast ever...

Ontario peaches, the last of the Quebec strawberries, full-fat goat yogurt, and this delicious maple-almond topping...for a joyful morning!

Maple-almond crunch

Handful of raw almonds
Knob of salted butter
2 tablespoons of maple syrup

1.  Heat oven to 400 degrees celsius.  Grossly chop almonds.

2.  Place butter in a ramekin and rub it around a bit.

3.  Add almonds and maple syrup.  Bake until bubbly and sticky.

4.  Remove from oven and cool.  If necessary, use a butter knife to break it up.  Serve with yogurt, fruit, ice cream, cheese, or add to soups and salads.

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