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CINNAMON & HONEY BAKED FIGS

BREAKFAST BOWLS

DRIZZLED WITH HONEY & A DASH OF  

CINNAMON. SAT ATOP CREAMY VANILLA COCONUT YOGHURT WITH ZESTY LEMON

SWEET & STICKY FIGS

Autumnal, baked sticky honey & cinnamon figs sat atop a creamy bowl of vanilla coconut yoghurt. Cut through with the fresh zest of lemon and an extra drizzle of honey. Sprinkle over a handful of Paleo granola a couple of cherries and you have an incredible breakfast to eat at leisure or spoon into a jar for on the go deliciousness.

SERVES: 2

INGREDIENTS:

  • 4  fresh ripe figs

  • Generous drizzle of honey plus extra to serve

  • Pinch of ground cinnamon

  • Coconut or dairy free yoghurt of choice, around 250g per serving

  • Seeds from one vanilla pod or  1/2 tsp of vanilla extract

  • Grated lemon zest of half a lemon

 

OPTIONAL:

  • Pinch of nutmeg

  • Pitted cherries or other berries

  • Toasted flaked almonds

  • Paleo granola

 

DIRECTIONS:

  1. Preheat oven to fan 180c. Halve the figs and place cut side up on a baking sheet or shallow baking dish.

  2. Drizzle the honey over the figs and then sprinkle the cinnamon & nutmeg if using over the honeyed figs. Place into the oven for 15-20 mins until tender & sticky. Then set aside and leave to cool to room temperature.

  3. Divide the dairy free yoghurt and vanilla into two bowls and mix well.

  4. Place the roasted sticky fig halves on top of the yoghurt and drizzle over a little extra honey. Grate the lemon over the bowls and finish with cherries, granola, flaked almonds or any other topping you wish.