Crumble the biscuits and pour the agave syrup into the Greek yogurt, stirring until smooth.
Mix the flour, milk, honey and eggs to form a batter. Fold in the amaranth and honey poppies and the amaranth popcorn.
Bring the milk and butter to the boil in a pan. Stir in the semolina and simmer, stirring throughout.
Crush the bananas to a fine pulp, mix in the chia and soya milk, and then set the mixture aside for 15 minutes.
Peel the apples, remove the core and cut into cubes. Caramelise the walnuts in a pan with the Allos agave syrup.