'WITH YOGURT PARFAIT & PUMPKIN RASPBERRY MUFFINS'
- 2 cups plant or natural unsweetened yogurt
- ½ cup quinoa puffs
- ½ cup gluten free oat flakes
- 2 tbsp chia seeds
- 3 tbsp dried mulberries
- ½ tsp vanilla powder
- ½ tsp cardamon powder
- ½ cup blackberries (fresh or unfrozen)
- A pinch lemon zest
- Coconut palm sugar (if you like a sweeter taste)
Pumpkin Raspberry Muffins:
- ½ medium size butternut pumpkin (peeled, deseeded and cut into cubes)
- 1 ½ cup almond flour
- ½ cup polenta flour
- ½ cup buckwheat flour
- 1 cup fat coconut milk
- 6 tbsp unsweetened apple mousse
- 3 tbsp coconut palm sugar
- 2 tbsp virgin coconut oil
- 1 tbsp arrowroot powder
- 2 tsp organic baking powder
- ½ tsp cardamon
- ½ tsp ginger powder
- ½ tsp nutmeg powder
- A pinch lemon zest
- A pinch sea salt
- ½ cup raspberries (fresh or frozen)
Sometimes we can treat ourselves and the ones we love with a breakfast that is homemade, healthy and delicious. Creating a small gathering, like this breakfast tray, is a nice plan for the weekend, a present to show how much we care about a person, or to have some nice time with friends and family. All the great reasons to enjoy life! People love to sit, eat and talk. We have been doing this for ages around different scenarios. This weekend a group of women friends are coming home to share a brunch and talk about our ideas, dreams, thoughts... really looking forward to it! If you don't have any plans this weekend, why not create a nice breakfast for yourself or someone you love?
To make the yogurt parfait, in a bowl combine the cereals, yogurt, chia seeds and dried mulberries. Stir with a spoon. Add the vanilla, cardamon, lemon zest and stir once again. Let it rest for just a couple of minutes on the counter or in the fridge. While you do that, add a spoon of blackberries on the bottom of the jars that you will serve, and crush them with a spoon or fork (then you can get some mushiness and juice out of berries). Now, add some spoons of the yogurt mix on the top of the blackberries and once again some blackberries, yogurt... Top with some extra mulberries and you can also add any kind of seeds, nuts...
To make the muffins, preheat the oven to 160°C. Place the butternut pumpkin in a saucepan covered with water and cook until tender (approx.20 min). Drain and set aside. Now smash the pumpkin with a fork to create a thick purée. In a big bowl/container add the dry ingredients: flours, arrowroot, coconut palm sugar, spices and baking powder. Combine all together. Add the apple mousse, melted coconut oil, coconut milk and the cooked smashed pumpkin. Stir with a hand whisk or rubber spatula until you get a creamy dough.
Grease the muffins form with some coconut oil. Pour the creamy dough into the forms, just half way, and insert a small tea spoon of raspberries right in the middle. Once again. pour some more dough to top the muffins. You can sprinkle seeds, oat flakes, crushed nuts... as a decoration. Bake for 35-40 minutes until golden.
Remove from the oven and let them cool a bit before you remove them out of the form.
Make a nice Breakfast tray with the new baked muffins, yogurt parfait jars, some fresh fruits and perhaps a teapot with your favourite herbs. Enjoy your treat!