A whole new twist on your granola yogurt bowl! Treat yourself with an indulging cinnamon molasses flapjack with whipped greek yogurt, drenched in a balsamic plum compote.
by Chef Malak Karakotly
1 cup quick cooking oats
1/2 cup of butter
1/2 cup brown sugar
3 & 1/2 tbsp sugarcane molasses
1 & 1/4 tbsp AKKA molasses
Salt and cinnamon
2 cups sliced plums
1 cup sugar
2 tbsp AKKA balsamic
1 & 1/4 cups water
GREEK YOGURT CREAM
1 cup greek yogurt 5 or 7%
3/4 cup whipping cream and 3 tbsp honey
1/4 tbsp vanilla extract or 1 vanilla bean
SPICED OLIVE OIL
- this is a optional twist you can also try -
1/4 cup olive oil
1 cinnamon stick
2 cardamom pods
Orange or lemon peel
PLUM COMPOTE -
Melt sugar in a sauce pan. Add AKKA balsamic and water, and bring to a boil. Add plums and simmer till thick and syrupy - a medium thick honey consistency. Add a pinch of salt to balance.
WHIPPED GREEK YOGURT -
Whisk all ingredients until fluffy. Mix in a cool place to ensure all is smoothly folded together.
AKKA MOLASSES FLAPJACKS -
Put all, except oats, in a sauce pot and cook until everything melts and looks like caramel. Add oats and fold in to incorporate. Transfer to a small baking tray (20X20cm) and bake at 170C for 20 min or until golden and liquid has been absorbed. Wait for it to cool.
Cut into the tray with portions as needed. Serve with cream on top and finish with saucy plum compote.
Optional, drizzle with spiced olive oil (for preparation: add all ingredients in sauce pan to lightly simmered in olive oil. Take off heat and leave to infuse as it cools, then strain the mixture to use).