• 4

    Servings

  • Gluten-free

  • No refined sugar

  • Prep Time 20'

  • Total Time 30'

Wild fruit and chia parfait with tigernut granola recipe

  • 4

    Servings

  • Gluten-free

  • No refined sugar

  • Prep Time 20'

  • Total Time 30'

My eyes are drawn to pretty things and food is no exception. I wouldn’t go as far to say that presentation is everything but it definitely adds to the overall experience. Whenever I get the time, I love turning my dishes into works of art. Personally, when something looks good I am better at mindfully eating and savouring the different sensations.

We eat for nourishment, both of our body and mind. So often we devour our food without even realising it. I am just as guilty of this and that is why I am working on creating dishes that will help us to slow down and savour the flavours and textures.

I love to play around with sweets, and there is nothing quite like a layered dessert. The best type of dessert is one where you can taste a little bit of all the flavours. That was the idea when I set out to make this parfait. I wanted lots of distinctive yet complimentary flavors all at once! The best way to accomplish this by creating layers, each unique in taste but similar enough in consistency that they would not overwhelm the taste buds.

For this magical wintery parfait, I decided to use the Erbology Organic Tigernut Granola with Sea Buckthorn. The granola adds a perfect chewy and crunchy element to the creamy layers, for which I tied in elements of all favourite sweets. The bottom layer is a delicate cashew cream. Here I used the classics: agave syrup and vanilla bean. Then I used two different flavours of chia pudding; one with turmeric and the other with wild berries.

The colours and flavours are absolutely amazing. You can arrange however you like, I think it looks best with granola and berries in between. Last but not least, top it with more tigernut granola and tuck in!

Why tigernuts and sprouted buckwheat are so good for you?

Tigernuts are a sweet veggie root that boast antioxidant properties and are packed with prebiotic fibre, iron and magnesium. We chose tigernuts because they are beneficial to digestion. Being a prebiotic, they feed the good bacteria in our gut. You must keep your gut healthy because it performs biological tasks and provides important nutrition to the cells in our digestive tract (1). You can learn more about this amazing ingredient in the Pumpkin pie with tigernut granola recipe.

Just as tigernuts are not nuts, buckwheat is not a wheat. The names are misleading, I know! Buckwheat is a naturally gluten-free and highly nutritious seed (2). We sprout the buckwheat to unlock all it has to offer and make it easier to digest. The pumpkin pie with tigernut granola recipe elaborates more on this process. The buckwheat seed or “groat” ie a great source of magnesium, iron, vitamin B-6, and co-enzyme Q10 (3,4).

Written By: Danielle Bear

 

(1) Sloan, Erica. “Prebiotics vs. Probiotics: What’s the Difference?” Prevention, 23 Feb. 2018, www.prevention.com/food/prebiotic-vs-probiotic/slide/1.

(2) Sytar, Oksana, et al. “The Contribution of Buckwheat Genetic Resources to Health and Dietary Diversity.” Current Genomics, Bentham Science Publishers, June 2016, www.ncbi.nlm.nih.gov/pmc/articles/PMC4869006/.

(3) Fallon, Sally, and Mary G. Enig. “Be Kind to Your Grains … And Your Grains Will Be Kind To You.” The Weston A. Price Foundation, 1 Jan. 2000, westonaprice.org/health-topics/food-features/be-kind-to-your-grains-and-your-grains-will-be-kind-to-you/.

(4) Wolfram, Taylor. “Prebiotics and Probiotics Creating a Healthier You.” Eat Right. Academy of Nutrition and Dietetics., 27 Feb. 2018, eatright.org/food/vitamins-and-supplements/nutrient-rich-foods/prebiotics-and-probiotics-creating-a-healthier-you.

Ingredients

Cashew Cream:
  • 2 cups soaked cashews (soak for at least 2-4 hours)
  • 2 cups coconut milk
  • ¼ cup agave nectar / maple syrup
  • Juice from 1 lemon
  • 3-4 drops vanilla extract and a pinch of salt
Wild Berry Chia Pudding:
  • 3 ½ cups coconut milk
  • ¼ cup chia seeds
  • 3 tbsp agave nectar / maple syrup
  • 1/2 cup fresh/frozen berries (I used raspberries and blueberries)
  • Juice from 1 lemon
  • 2 drops vanilla extract and a pinch of salt
Turmeric Chia pudding:
  • 3 ½ cups coconut milk
  • ½ cup chia seeds
  • 3 tbsp agave nectar /maple syrup
  • 1 tsp turmeric powder
  • Zest from 1 lemon
  • Pinch cinnamon and salt
Other Ingredients:

Here's how you do it

Cashew cream:
  1. Place the soaked cashews in a blender with the coconut milk, agave, lemon, salt and vanilla.
  2. Blend well until it becomes smooth enough.
  3. Set aside in a bowl.
Wild berry chia pudding:
  1. In a bowl, whisk together the coconut milk and chia seeds.
  2. Set aside, whisking occasionally until the pudding hardens
  3. When the pudding is hard enough, add the rest of the ingredients and mix well.
  4. Add the berries, mashing with a fork until your pudding has a nice pink colour.
Turmeric chia pudding:
  1. In a bowl, whisk together the coconut milk and chia seeds.
  2. Set aside, whisking occasionally until the pudding hardens
  3. When the pudding is hard enough, add the rest of the ingredients and mix well.
  4. Set aside in a bowl.
Assembly:
  1. In a nice glass or jar, start layering your parfait.
  2. Start with a layer of the cashew cream.
  3. Then add a layer of mixed wild berries.
  4. Add another layer of the wild berry chia pudding.
  5. Then add more wild berries and granola.
  6. Add a layer of turmeric chia pudding.
  7. Top off with the more berries and granola!

Tags

  • Buckwheat
  • Chia seeds
  • Dessert
  • Fiber
  • Gluten-free
  • Party food ideas
  • Tigernut

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