Jinu Abraham, executive chef of the Heritage Hotel in Auckland, believes at least 50 per cent of our breakfast diet should be raw. This recipe, based on one served at the hotel's raw bar, is a sugar-free, raw alternative to jam for toast or to spoon on to breakfast cereals.
Ingredients
| 200 g | Pitted prunes (Main) |
| 2 | Limes, freshly zested and juiced |
| 3 | Oranges, freshly zested and juiced |
| 1 pinch | Flaky sea salt |
| ½ tsp | Ground cinnamon |
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Directions
- Soak the prunes in lime juice and orange juice for four hours.
- Transfer to the bowl of a food processor and whizz to desired consistency (smooth or chunky). Remove and add in the zests, salt and cinnamon powder.
- Mix well and leave in the fridge for two days for the flavours to fully develop and mature. Will keep in the fridge for two weeks.
