Apple and granola trifle

A modern take on a traditional favourite. If you enjoy the granola in this trifle, why not make the quantities bigger and have it for breakfast? My tip if you decide to do this would be to add extra dried fruit for sweetness, rather than too much maple syrup.

Serves 2

Ingredients

• 4 crisp dessert apples, such as Granny Smith, peeled and cut into small bite-sized pieces
• 1 vanilla pod, split lengthways and seeds scraped out
• 100ml/scant 1/2 cup water
• 4 tbsp Greek yoghurt or double (heavy) cream
• cinnamon powder, to taste (optional)

For the granola

• 60g/2/3 cup gluten-free oats
• 40g/1 1/2 oz roasted chopped hazelnuts
• 20g/3/4 oz walnuts, broken into pieces
• 2 tbsp maple syrup or honey
• 20g/3/4 oz Lucy Bee coconut oil, melted

Method

1. Preheat the oven to 150°C/300°F/gas mark 2. Line a small baking tray with baking parchment.

2. Put the apples and vanilla seeds and pod into a saucepan with the water, bring to the boil, turn down and simmer for 10 minutes, then increase the heat to a bubble to evaporate the water. Take care not to burn the apples at the bottom of the saucepan; keep an eye on it as the water will suddenly evaporate. Remove from the heat and take out the vanilla pod.

3. While the apples are cooking, put the oats, hazelnuts, walnuts, maple syrup or honey and melted coconut oil in a bowl and mix together, making sure the coconut oil coats all the ingredients. Transfer to the lined tray and bake for 20 minutes until nicely golden, then remove and leave to cool.

4. Layer the ingredients up in 2 glass tumblers by adding first some granola, then some apple, a thin layer of yoghurt or cream, more apple, some yoghurt or cream, granola to top and a dusting of cinnamon to finish, if you like.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.