Page 58 - Café 24-7 recipes

Ingredients: Bircher Preparation:

Qty Ingredients 1. Place oats, raisins, milk and water in a

30g Cacao Nibs pot and allow to soak for at least 6
HOURS, ideally overnight.
30g Coconut Flakes
2. Cook oat mix on a low heat, stirring
60ml Coffee Syrup (see recipe below)
occasionally until oats are cooked and
60g Dates chopped mix has thickened. Cool.

330ml Milk To package:

540ml Water 1. Pipe 160g bircher mix into dessert pot

and top with dates.
78g Raisins
2. Place yoghurt on top of dates and pour
210g Rolled Oats
coffee syrup over this.
360g Yoghurt Eos Vanilla
3. Garnish with cacao nibs and coconut.
6 8oz Enviroware Dessert Pot 4. Close lid and label.

Coffee Syrup – Yield 425mL (42 Serves):
1. Place all ingredients in pot except lemon
Qty Ingredients
juice, mix well, place on heat and bring to a
15gm Bundaberg Brown Sugar
Servings: 6 simmer.
20g Trumps Cocoa Powder 2. Allow to gently simmer for 10 mins.
Serving Size: 250gm 20gm Nescafe Blend 43 Instant Coffee Powder 3. Remove from heat and whisk through lemon

juice.
Shelf Life: 4 days 25mL Edgell Lemon Juice
4. Allow to cool then transfer to sauce bottle,
58
240mL Water
label, date and refrigerate.