| Prep Time | 8 mins |
| Total Time | 8 mins |
| Serves | Makes 1 1/2 cups |
Ingredients
70g slivered almonds
40g hazelnuts
30g shredded coconut
20g sesame seeds
1 tbsp white chia seeds
1 tsp cinnamon
¾ tsp ground ginger
¾ tsp ground cardamom
2 tbsp rice malt syrup
Greek style yoghurt or pure cream
Mixed tropical fruits, cut into chunks
40g hazelnuts
30g shredded coconut
20g sesame seeds
1 tbsp white chia seeds
1 tsp cinnamon
¾ tsp ground ginger
¾ tsp ground cardamom
2 tbsp rice malt syrup
Greek style yoghurt or pure cream
Mixed tropical fruits, cut into chunks
Method
Place almonds and hazelnuts in a non-stick frypan and toast for 2-3 minutes over a medium heat.
Add coconut, sesame seeds, chia seeds, and spices.
Continue to cook until all ingredients are golden and dukkah is fragrant.
Stir frequently. Remove from heat and allow cooling.
Place cooled mixture and sugar in a food processor and process until chopped well.
Serve dukkah with a bowl of yoghurt or cream and tropical fruits.
