Crackin' Coconut-y Topper | Ella's Kitchen

Name: Crackin' Coconut-y Topper | Ella's Kitchen
Ingredients: 50 g/1¾ oz toasted hazelnuts, or nut of choice; 40 g/1½ oz unsweetened desiccated coconut; 50 g/1¾ oz sunflower seeds; ½ teaspoon ground cinnamon; Repeat with the sunflower seeds, cooking them for 3 minutes, then leave to cool; Tip the toasted hazelnuts into a mini food processor or blender and pulse until very finely chopped; Add the toasted coconut + sunflower seeds to the processor or blender and pulse until very finely chopped. Tip them into the bowl with the hazelnuts, add the cinnamon and stir until combined; To serve, sprinkle the coconut mix on top, or stirred into, yogurt and porridge. Store any leftovers in a lidded jar for up to 1 week in the fridge

www.ellaskitchen.co.uk

Try these Tasty Coconut-y Topper ideas suitable for toddlers from 12 months. A deeelicious way to jazz up a yogurt, porridge or custard

Keywords

baby food
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Ingredients

50 g/1¾ oz toasted hazelnuts, or nut of choice
40 g/1½ oz unsweetened desiccated coconut
50 g/1¾ oz sunflower seeds
½ teaspoon ground cinnamon
Repeat with the sunflower seeds, cooking them for 3 minutes, then leave to cool
Tip the toasted hazelnuts into a mini food processor or blender and pulse until very finely chopped
Add the toasted coconut + sunflower seeds to the processor or blender and pulse until very finely chopped. Tip them into the bowl with the hazelnuts, add the cinnamon and stir until combined
To serve, sprinkle the coconut mix on top, or stirred into, yogurt and porridge. Store any leftovers in a lidded jar for up to 1 week in the fridge