Breakfast will get a makeover with this fast and straightforward parfait from Luke Hines. Pile up layers of crunchy nuts and seeds with vibrant berries and prime all of it with luscious, creamy coconut yogurt.
Elements
- ½ cup sesame seeds
- ½ cup pepitas
- ½ cup golden flaxseeds
- ½ cup almonds
- ½ cup desiccated coconut
- 1 cup frozen blended berries
- 1 tbs rice malt syrup
- 1 apple, grated
- 1 massive carrot, grated
- Coconut yogurt, to serve
- Cocoa nibs, to garnish
Methodology
Step 1.
Preheat oven to 180°C and put together 2 baking trays with baking paper. On one tray, toast the seeds for about quarter-hour, till golden and crunchy. On the second tray, toast the almonds and coconut for 8-10 minutes. Watch each trays, as they take totally different quantities of time to cook dinner, and also you don’t need to burn them. As soon as the components are toasted, mix effectively and put aside to chill.
Step 2.
In the meantime, in a medium saucepan, mix the frozen berries and rice malt syrup and soften over low to medium warmth, till they attain a sauce-like consistency. Mash just a few of the berries up when you’d wish to create extra of a puree, then put aside to chill.
Step 3.
As soon as cool, mix the grated apple and carrot with the toasted seed combination, you then’re able to plate up.
Step 4.
In a glass, steadily layer to your liking, maybe beginning with berries, then seeds, then berries once more. Prime with a dollop of coconut yogurt and garnish with some cocoa nibs.
Serves 2
Clear Residing by Luke Hines and Scott Gooding.
Out there now. Revealed by Hachette Australia. Go to Booktopia to buy.
