The Ivy’s almond super seed bowl
Made at The Ivy | Serves 1
½ tsp chia seeds
1 tsp cocoa nibs
2 tsp flax seeds
3 heaped tbsp porridge oats
1 heaped tbsp golden raisins
280ml almond milk
For the topping
2 tbsp mixed nuts (we advise chopped blanched almonds, hazelnuts, pecans, unsalted pistachios, but you can use whichever combination you prefer)
Large pinch coconut crisps
1 generous tsp orange blossom honey
Heat the oven to Gas Mark 3 or 160°C (or 140°C Fan).
Spread the nuts out on a baking tray and roast for 10 minutes, ensuring that you turn them regularly and watch them to ensure that they don’t burn. You may need a little more time until they are golden brown.
Mix the seeds, raisins, nibs, oats and milk together in a bowl. Cover the bowl with a plate or tea towel and leave for an hour to rest. Add the sliced banana and mix again. Top with toasted nuts and coconut crisps, drizzle with some honey and serve.