Paleo Breakfast Parfait

Sometimes breakfast needs to be changed up or it changes because of a need. This morning we were out of our gluten free oats and so our “granola” cereal option was out. So this Corn-Free Mama got creative and was inspired by a meal the Mini-Foodies and I shared with dear friends at Green Grub in Turlock, CA. The cafe’s version used fortified almond milk (we were not yet reactive to the vitamins) and a granola. My version uses a protein filled smoothie (for a vegan option, omit collagen) and a seed & but crumble inspired by my Cashew Ginger Pie Crust that tastes more like peanut butter, but is legume free.

Seed & Nut Crumble
3/4 cup roasted, unsalted sunflower seeds
1/4 cup cashews
5 Medjool dates, pitted
1 Tbsp chia seeds
1 Tbsp coconut oil
1-2 tsp powdered ginger

Pulse all ingredients in a food processor until they resemble a course to fine meal depending on your desired texture.

Tropical Smoothie
1 banana
2 small naval oranges, peeled
1 cup water
1/4 cup hemp seeds
1/8-1/4 cup hydroselated collagen
1 Tbsp chia seeds
2 cups frozen mango chunks
1 cup frozen pineapple tidbits

Blend all ingredients except frozen fruit in Blendtec on “Whole Juice” setting or in other high-speed blender until smooth. Add frozen fruit. Blend on “Smoothie” setting or until smooth.

Mango “Frosting” (optional)
1 cup mango purée
1/2 cup coconut butter
1-2 Tbsp coconut oil

Blend all ingredients in Blendtec until smooth and fluffy. You may need to adjust amounts or add water depending on how cold the purée is.

Optional Toppings
Ground roasted & unsalted sunflower seeds
Ground roasted golden flax seeds
Chia seeds

Assembly
Choose your parfait vessel. Place a layer of crumble at the bottom. Cover with a layer of smoothie. Top with ground seeds.  Add a second layer of crumble followed by smoothie and seeds. Top off with frosting. Enjoy!

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