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30 mins

My Darling Lemon Thyme

It was always a good sign when I saw the little bowls of dried fruit and nuts sitting out to soak on the kitchen bench last thing at night. I would go to bed knowing that daybreak would bring one of my favourite breakfasts, something us kids affectionately called ‘fruit + nut whip’. It’s a very simple recipe: nuts, seeds and dried fruit all soaked overnight and then blitzed together until smooth. You can use any combination of fruit, seeds and nuts but I reckon you need a few cashews in there for the lovely creaminess they bring. Also try to source natural or organic raisins – most regular ones are coated in glycerin and hydrogenated vegetable oil to prevent them sticking during processing.

Posted by HarperCollins Published See HarperCollins's 16 projects » © 2024 Emma Galloway / HarperCollins · Reproduced with permission.
  • Step 1

    Grab yourself 3 glass or ceramic bowls. Place the sunflower and pumpkin seeds in one bowl, cashews and almonds in another and dried fruit in the last one. Pour enough cold water into each bowl to fully cover the nuts/seeds/fruit. Drape a clean tea towel over the lot and soak at room temperature overnight (in the fridge in hot weather).

  • Step 2

    Drain nuts, seeds and fruit and transfer to a blender. Add 1 cup (250ml) water and the orange juice (or extra water) and blend on high to form a relatively smooth paste. You may need to stop a few times and stir or scrape down the side of the bowl, encouraging everything to blend evenly. Add more orange juice or water if you want a thinner ‘whip’ or if your blender is stressing out. Spoon into 4–5 bowls and top with yoghurt, fresh fruit, honey or pure maple syrup, a scattering of flaked almonds, dried currants and orange zest. Best made and eaten fresh, but leftovers will keep in an airtight
    container in the fridge for 2–3 days.

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