Pre-heat an oven to 160°C. Coat the apple wedges with the coconut sugar, coconut oil and spices. Place on a baking tray and bake for 10 -15 minutes or until just softened but still holding their shape. Mix through the prunes and cook for a further 1-2 minutes to warm through.
For the yoghurt- mix all the ingredients together well and set aside. To make the crumble- Mix all the ingredients together (this mixture will store well in an airtight container and can be eaten as a gluten free muesli with yogurt). To serve- place the apple and prunes into a warmed bowl, sprinkle over some of the crumble and finish with a good spoonful of the honey spiced yoghurt.
6-8 granny smith apple, cut in to wedges
½ cup prunes
2 tablespoons coconut sugar
2 tablespoons coconut oil
1 pinch cinnamon
1 pinch nutmeg
crumble
1 cup rolled quinoa
½ cup pepitas
½ cup sunflower seeds
1 cup puffed quinoa
½ cup shredded coconut
¼ cup sesame seeds
½ cup almonds, roughly chopped
½ cup pecans, roughly chopped
1 teaspoon cinnamon
1 teaspoon ground vanilla bean
honey spiced yoghurt
1 cup natural yoghurt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla essence
2 tablespoons honey