Good_Things_Magazine_AprilMay_2017

ENTERTAINING & INTERIORS

goodthingsmagazine.com 69

The Goodness of

Nuts & Seeds by

Natalie Seldon

with photography

by Faith Mason,

published by Kyle

Books, RRP £9.99

Pistachio, cinnamon

& yoghurt bark V / GF

This incredibly simple dessert is the perfect

palate cleanser to serve up at the end of a

summer meal. The secret is to take it out of the

freezer ahead of time so it’s lovely and so.

The fragrant roasted berries can be made

ahead and warmed through before serving.

Serves 6–8

INGREDIENTS

For the bark

• 500g Greek yoghurt


• 3 tbsp date syrup


• ½ tsp ground cinnamon


• ½ tsp ground mixed spice


• 1 tbsp vanilla bean paste or extract


• 75g fresh raspberries


• 75g fresh blackberries


• 100g dried cranberries


• 1 tbsp cacao nibs


• 75g pistachios, chopped, plus extra to serve
  For the roasted berries


• 250g strawberries, halved and quartered


• 100g raspberries


• 100g blackberries


• 1 tbsp vanilla bean paste or extract


• 2 tbsp date syrup


• ½ tbsp flaxseed oil


• 1 tbsp water

METHOD

1. For the bark, line and grease a 20cm square
   baking tin. In a bowl, stir together the yoghurt,
   date syrup, spices and vanilla. Gently stir in the
   fruit, cacao nibs and 50g of the pistachios. Pour
   the mixture into the tin and spread evenly, making
   sure the fruit and nuts are distributed throughout.
   Sprinkle over the remaining pistachios, cover with
   clingfilm, and freeze for 4 hours, or overnight.


2. For the roasted berries, preheat the oven to
   180°C. Place the berries in an ovenproof baking
   dish and spread into an even layer.


3. In a small bowl, mix the vanilla, date syrup, oil
   and water. Pour over the fruit and roast in the oven
   for 20 minutes, or until tender and caramelised.
   Remove from the oven and set aside to cool.


4. Remove the baking tin from the freezer and run
   the outside under hot water for 10 seconds before
   gently releasing the iced yoghurt bark. Set aside
   for 10 minutes or until it has slightly softened, then
   use a serrated knife to slice it into equal lengths.


5. Scatter with a few more chopped pistachios,
   and serve, accompanied by the roasted berries.

Veggie_MATTCathy ZP.indd 69 03/04/2017 20:51