One of the struggles with paleo-style breakfasts is finding a suitable substitute for your old favourites like Bircher muesli and regular packet cereals, which are usually sugar-laden and high in gluten and wheat. This parfait is a great breakfast treat that tastes as good as it looks.
Preheat oven to 180 degrees Celsius and prepare 2 baking trays with baking paper. On one tray, toast the seeds for about 15 minutes, until golden and crunchy. On the second tray, toast the almonds and coconut for 8-10 minutes. Watch both trays, as they take different amounts of time to cook, and you do not want to burn them. Once the ingredients are toasted, combine well and set aside to cool slightly.
Meanwhile, in a medium saucepan, combine the frozen berries and rice malt syrup and soften over low to medium heat, until they reach a sauce-like consistency. Mash a few of the berries up if you’d like to create more of a puree, then set aside.
Combine the grated apple and carrot with the toasted seed mixture and you’re ready to plate up.
In a glass, gradually layer to your liking, perhaps starting with berries, then seeds, then berries again. Top with a dollop of coconut cream and garnish with some cocoa nibs.
If you want to try something different, head out to your local health-food store and pick up some coconut yoghurt. It is gluten, dairy and sugar free, tastes great and is an awesome substitute for coconut cream.
Luke & Scott: Clean Living is available now through Hachette Australia. RRP $29.99
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