Breakfast Cashew-Cream Parafait [Vegan & Gluten-Free]
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 people
Prep Time
10 minutes
Cooking Time
15 minutes
Servings
people 4
The cashews need to be soaked before-hand. If you haven't done that, you can used the thickest part of chilled coconut cream from the can instead.

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INGREDIENTS:
people
  • Fruit
  • 1/2 cup fresh strawberries (hulled, quartered)
  • 1/2 cup fresh blueberries
  • Whipped-Vanilla-Cashew-Cream
  • 1/2 cup raw cashews (soaked for 3 hours, then drained and rinsed)
  • 2 tbs maple syrup
  • 1/3 cup light coconut cream
  • 1 tbs lemon juice
  • 2 tsps vanilla extract, vanilla bean powder or vanilla bean paste
  • Granola Mix
  • 1 1/2 cups raw mixed nuts
  • 1 1/2 cups raw flaked coconut
  • 1 1/2 cups puffed grains
  • 1 1/2 cups gluten-free oats
  • 1 tbs coconut oil (melted)
INSTRUCTIONS:
Whipped-Vanilla-Cashew-Cream
  1. Blend all ingredients in a high powdered blender until smooth and creamy. Refridgerate to firm slightly.
Granola Mix
  1. Heat an oven to 150C. Place the Granola Mix ingredients on the tray and bake for about 15 minutes (tossing halfway through) unil the mixture is slightly crisp and coloured.
Assembly
  1. Alternate Granola Mix, fresh fruit and Whipped-Vanilla-Cashew-Cream evenly divided in layers in small glass jars.
NOTES:

Home Recipes Breakfast One-bowl Breakfast Puddings & Parfaits Breakfast Cashew-Cream Parafait [Vegan & Gluten-Free]