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Cinnamon fruit puree

by Charlotte Watts

Serves 2
Time to Prepare 2 mins

100g unsulphured dried apricots
100g prunes
20g unsweetened dessicated coconut (optional)
½ teaspoon cinnamon powder


  1. Place all of the ingredients into a blender, add enough boiling water from the kettle to cover them and blend.
  2. Depending on consistency, you may need to add more of the dried fruit or more water, to reach the texture you like.
  3. Vary the ratio of apricots to prunes (and coconut) according to your preference.
  4. Can be kept in the fridge for several days – use to sweeten porridge, yoghurt, quinoa or puddings. Eat with ground almonds to add protein.


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