Ingredients

  • ½ loaf of stale brown bread
  • 200 g brown sugar
  • 50 g hazelnuts
  • 50 g flaked almonds
  • 50 g pecan nuts
  • 500 ml greek yoghurt
  • 100 ml honey
  • 1 punnet blackberries

Method

  • Blitz up brown bread.
  • Put on a baking tray with brown sugar mixed in.
  • Bake for 10 minutes at 130°C until the bread is crispy when cooled.
  • Roast nuts until golden brown and add into brown bread mix.
  • Mix yoghurt and honey.
  • Layer yoghurt, crumble and blackberries in a glass until full.
  • Top with more crumble.