Tag Archives: #paleo #lukeandscott #rawberrysalsa #rawcoconutcream

Raw Breakfast Parfait

Raw Breakfast Parfait

Raw Breakfast Parfait

Inspired by a recipe from Luke and Scott – I decided to convert their Paleo Parfait (thanks Fiona) into a Raw Breakfast Parfait and I must say I am rapt with the result – there is definitely the potential for these 4 creamy crunchy berry delights to be gone before the end of today – it will be hard leaving them for my breakfast tomorrow!

The granola takes a few days to make and I used dehydrated sprouted buckwheat in mine (which I just happened to have on hand) – so if didn’t happen to have the sprouted dehydrated buckwheat – start sprouting your buckwheat now and expect to start making up parfait’s next week!  It will take time to sprout them and them dehydrate fully.  Sprout until they have tails the length of the buckwheat – then dehydrate 24 hours.

Putting together the granola.

Ingredients:

1 apple

1/2 carrot

6 medjool dates (soaked for 1 hour)

1 Tbsp. lemon juice

1/2 sprouted and dehydrated buckwheat

1/3 cup sesame seeds

1/2 pepitas (pumpkin seeds)

1/2 cup activate almonds

1/2 cup desiccated coconut

pinch of sea salt

1/2 Tsp. mixed spice

Method:

In a processor (or blender) – pulse the apple, carrot and dates to form a chunky wet mix, add in the remaining ingredients and just pulse to combine – do not over process.

Line a dehydrator tray with teflex sheet and spread the granola mix across the tray.

Dehydrate at 115 degrees Fahrenheit for 36 hours or until fully dry and crunchy.

Store in an airtight jar / container.  The granola will keep for a few months.

 

Making the Coconut Cream.

Open 2 young thai coconuts – reserve the water – scrap out the coconut meat (I will put up a post this week on how to open coconuts – it is really simple!)

Combine at a ratio of 3 parts coconut meat to 1 part coconut water in a blender on high speed until lovely and creamy – if too thick – you can always add more coconut water.

Coconut Cream will keep in the fridge for 2-3 days.

 

Making the Berry Salsa

Take 1-2 cups of frozen berries and allow to thaw overnight in the fridge.

In a blender combine the frozen berries with a sweetner of your choice – I used 2 Tsp. agave nectar but you could use coconut nectar or maple syrup or raw sugar.  Pulse to combine – do not over process and it is great a little chunky.

 

Putting together your Breakfast Parfait!

You know what to do… pop some of that crunchy granola in the bottom of a glass… top with coconut cream… and then your berry salsa…

Then grab a spoon – a gorgeous comfy spot to sit (nothing beat the sunshine outside) and take the time to nourish your body with healthy delicious food and your mind with a few moments of delightful relaxation!

Ally x