With the cold weather setting in, I am finding that smoothies aren’t cutting it as a breakfast anymore. I need to chew and I need to slow down. My mornings are pretty hectic getting 3 kids fed and ready for school and if I rush eating my breakfast I often leave the house feeling unsatisfied. This is a perfect on-the-go breakfast. I simply put everything in a jar (I do it in the morning but it definitely can be done the night before), pop on a lid and take it with me to be consumed with joy at the first opportunity I find to be able to savour and enjoy.
This recipe was inspired by a breakfast I had one morning at Pressed Juice. The toppings are variable depending on what you like. I have used coconut yoghurt (made from coconut milk) which is vegan, but it is perfectly delicious with greek yoghurt or vanilla yoghurt if that is your preference. For me, passionfruit is the staple ingredient and then I add frozen berries, pomegranate aerils if I have them in the fridge, activated buckwheat (buckinis) and a variety of nuts and seeds or more recently The Mrs & Co it’s all good chunks which are delicious morsels of ground up nuts, seeds and coconut bound together with maple syrup and coconut oil and baked. These and buckinis are available from the Royal Nut Company and coconut yoghurt is from health food stores. Check the ingredients – I prefer the unsweetened ones that are essentially coconut and cultures.
Coconut Yoghurt Parfait
4 heaped tablespoons of yoghurt – coconut or dairy
pulp of 1 passionfruit
2 tbspn pomegranate aerils
2 tbspn frozen raspberries
2 tbspn activated buckwheat (buckinis)
a small handful of nuts seeds or the Mrs & Co it’s all good chunks
Starting with the yoghurt, layer the ingredients in a jar. Seal with a lid and take with you until you have time to eat and enjoy.