Puffed amaranth with greek yoghurt and sugar-free apple and rhubarb compote

Serves: 2-4

Cooking time: 12 minutes

150g puffed Olive Green Organics amaranth (per person)

4 granny smith apples, peeled, cored and sliced

bunch rhubarb, leaves removed

150g water

1/3 cup honey

1 cinnamon stick

2 vanilla pods, sliced lengthways, seeds removed

80g shaved coconut, toasted

150g quality Greek yoghurt (per person)

Place apples, rhubarb, honey, water, cinnamon stick and vanilla seeds in a medium saucepan. Simmer for 8-10 minutes, or until fruit is cooked. Reduce until fruit compote has a jam-like consistency, add extra honey to sweeten if desired. Allow to cool. Serve with puffed amaranth and Greek yoghurt, sprinkled with toasted coconut.