This is a recipe inspired by a meal I had at Pilgrim Coffee House and Restaurant in Hobart Tasmania. The original post on this recipe can be found here.
2 brioche burger bun rolls, torn into small pieces
Light olive oil spray
1/2 cup pepitas
1 cups whole almonds (skin on)
1/2 cup pine nuts
1/3 cup sesame seeds, toasted
20g chia seeds
1/2 cup puffed quinoa
6 large Granny smith apples, cored + peeled
2/3 cup runny honey
2 cups cider
1 cup fresh blueberrie
2 cups natural yoghurt
Baby mizuna leaves to serve (optional)
Pre-heat oven to 180˚C.
Scatter torn brioche on a baking tray lined with parchment. Spray with a little olive oil and bake in pre-heated oven for 8-10 minutes or until lightly golden brown and toasted. Remove and allow to cool.
Scatter pepitas, almonds and pine nuts onto a second large baking tray lined with parchment. Bake in oven for 8-10 minutes or until lightly toasted and turning golden brown, stirring the nuts often to avoid burning. Remove and add to a mixing bowl. Allow to cool thoroughly then add the chia, quinoa, sesame seeds and toasted brioche stirring all well to combine. Set aside.
Cut apples onto 3-4cm chunks/cubes. Add to a saucepan along with the honey and cider and bring to the boil over high heat then simmer to low and cook gently for 6-7 minutes or until the apples are starting to soften but still retain firmness. Drain apples into a bowl and return the liquid back to the pan then simmer over medium heat for 25-30 minutes or until reduced to a silky, glossy sauce. Keep an eye on the sauce to ensure it doesn't reduce down too much.
Remove sauce from heat and add the apples back in along with blueberries, coat well.
To serve add 1/2 cup natural yoghurt to each of 4 serving dishes, divide fruit between bowls, scatter toasted nuts, seeds and brioche around the sides, and drizzle with any left over sauce. Garnish with micro mizuna leaves (optional).