Almond Parfait
By Esther Boateng
Almond parfait is usually made with granola, yogurt, and fruit. In France, it’s traditionally eaten as a dessert, but you can also enjoy it as a gut friendly breakfast, depending on your choice of healthy ingredients. Get creative and include as many colorful and nutrient dense ingredients as you like; you can’t go wrong.
Sometimes I use kefir or a thick and creamy full fat Greek yogurt. Feel free to add a scoop of colostrum powder or protein powder, organic almond butter, and vanilla extract. Don’t skimp on the vanilla; it will give your parfait a delicious vanilla ice cream taste.
Be generous with your toppings, too. If you can’t decide, add them all: bee pollen, chopped almonds, pumpkin seeds, hemp seeds, or cacao nibs; they’re all great choices.
Almond Parfait
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Ingredients
-
1/2 cup Dr. Cowan’s Garden Crispy Sprouted Organic Almonds, crushed
-
1 Tbsp. Dr. Cowan’s Garden Organic Almond Butter
- 1/4 cup sprouted pumpkin or sunflower seeds, slightly crushed
- 1/2+ cup blueberries
-
1 tsp. Dr. Cowan’s Garden Organic Three-Beet Powder
- 1 cup kefir or Greek yogurt
- 1 Tbsp. Raw Revelations Colostrum Powder
-
1/4 tsp. Dr. Cowan’s Garden Turmeric Powder
- 1/2 tsp. vanilla extract (optional)
- 1 Tbsp. sweetener of choice
- 1 tsp. bee pollen, chopped almonds, pumpkin seeds, hemp seeds, or cacao nibs (optional garnish)
Directions
Base: Mix crushed almonds, almond butter, and sunflower seeds, and add this to a glass or small serving bowl. This is your base.
Middle Layer: Gently heat blueberries and three-beet powder for a few minutes with moderate heat until slightly warm. Pour this on top of the crushed nuts and seeds mixture.
- Top Layer: Mix Greek yogurt or kefir with colostrum powder, turmeric powder, vanilla extract, and sweetener. Pour this on top of the blueberry mixture.
- Garnish: Garnish with bee pollen, chopped almonds, pumpkin seeds, hemp seeds, or cacao nibs, and serve immediately
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Yummy and packed with nutrients …. a must these days. Thanks for the wonderful combo!
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