Fig & Granola Breakfast Pizza.
Who says pizza has to be savoury? Create something weird and wonderful for your mid-morning snack or afternoon break with this delicious twist on the beloved savoury pizza. Crunchy buckwheat groats bound together with the sticky sweetness of maple syrup. Topped with a generous blanket of oat yoghurt and freshly sliced figs, a sprinkling of bursting pomegranate seeds and sweet blueberries. If pizza isn’t your thing, reshape the versatile base into bars, perfect for on-the-go wholesome snacking.
Serves: 6-8 | Total Cooking Time: 30-40 minutes
Ingredients:
80g raw buckwheat groats
60g smooth almond butter
100g oats (porridge or rolled, gluten-free as needed)
70g dried figs (or Medjool dates)
30-40g maple syrup
2tbsp water
40g ground flaxseeds
Toppings:
Approx 4 spoonfuls of oat yoghurt (i use ‘light&free original oat yoghurt’ but any plant-based yoghurt will work here too! Just pick your favourite)
2-3 fresh figs, washed and sliced
A handful of blueberries and pomegranate
Instructions:
Preheat the oven to 150ºc fan, gas 3 or 170ºc, and line the base of a 23cm springform cake tin with parchment paper. Place your dried figs, or dates, into a small bowl/cup and allow them to sit in boiling water for 10 minutes while you prepare the rest of the ingredients.
In a small bowl, melt the maple syrup and almond butter in the microwave for 30 seconds at a time until pliable (should only take around 60-90 seconds). Take care not to burn the almond butter.
Place the flaxseeds, buckwheat and oats into a large bowl and mix together with a spoon. Pour in the melted maple syrup and almond butter into the bowl and mix with the oat mixture until evenly coated.
Discard the water from the soaked figs and place them into a small blender. Blitz for a few seconds at a time until they form a slightly gummy and sticky mixture (don't worry if it's not completely smooth). If they are really struggling to blend, add a splash of water to help it along.
Scoop the fig caramel into the oat mixture, along with 2tbsp of water and stir again. Hopefully, by now the mixture will have begun to form a granola-type dough and is pliable to mix with your hands. - don't be afraid to get your hands dirty!
Tip the granola mixture onto the lined cake tin base and flatten down using your spoon or hands to match the circular shape of the tin, making sure it is evenly distributed and flat on top. Bake for around 20-30 minutes until slightly golden brown around the edges. Remove from the oven and allow it to completely cool down to avoid breakage.
Once cool, remove the base and begin to decorate! Spoon the yoghurt evenly over the pizza base and then scatter freshly sliced figs and blueberries on top, with a sprinkling of pomegranate seeds. Slice and serve.
Store any leftovers in an airtight container in the fridge for up to 5 days!