Overnight oat berry breakfast parfait



While yesterday's OOO-breakfast is yummy - it is quite sweet, even though it has no added sugar - but the sweetness comes from the bananas and mango.  So I made this version of a 'pretty parfait' - OOBBP, using berries instead and changing the oats a little. If you have a sweeter tooth - you can still use this recipe but go for all strawberries - but I like a bit of tartness so added cranberries as well.


Here's the recipe: 3 servings

1/2 cup strawberries
1/2 cup cranberries (can be frozen)
1 cup gluten free oats
1 cup dairy free milk
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup unsweetened organic apple sauce

Puree the strawberries and cranberries together until smooth in a food processor.

Place the oats, chia seeds, milk, vanilla and cinnamon in a bowl and stir together.  Add the apple sauce and mix thoroughly.

To assemble the parfait, divide approx. half of the oat mixture between three serving glasses/bowls.  Add a layer of strawberry/cranberry puree using approx. half of the puree.  Add the remainder of the oat mixture to make a third layer, and finally top with the remainder of the strawberry/cranberry mixture.  Top with a sprinkle of oats and chia seeds. I also added a dehydrated apple ring.



Put in the fridge overnight, during which time the oats will soften and thicken.  This will last for 3 days....if you can stop yourself eating them for lunch as well - which is what I did!

Again, this breakfast is giving you a good dose of omega 3 fatty acids from the chia seeds - and I used flax milk as well. I have found a flax milk I really like, called Good Karma Flax milk - only 25 calories  and 1200 mg omega 3 per cup serving.


You can use fresh or frozen fruit for this - and any berries that you like. I think it would be lovely with blackberries and raspberries together.  Or strawberries with cooked rhubarb - yum!

Which do you think is prettier? The mango/banana or the berry parfait?  I'd go with the berry - love that bright red coloring with the neutral colored oats.  
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Moroccan carrot dip

We have new friends coming around tonight for nibbles, and then we are all going out to dinner together.  I was hoping I had some basil to make the white bean basil dip, but didn't ...so I made a moroccan carrot dip instead, which I haven't done in a while.



I'm serving it with poppadoms and also slices of apple.

The dip is very simple, and so creamy.  You wouldn't think with carrots as the main ingredient that it would be thick and creamy.  Thanks go to the addition of a few cashew nuts: 1 cup carrots to 1/3 cup cashews. Put everything in the Vitamix and blend.  Carrots, cashews, cinnamon, coriander, cumin,.....gosh its a C-dip!!  Also has some vinegar, fennel seeds and ginger. Oh - and of course my sprinkle of black cumin seeds on top!  They get everywhere nowadays!


Deeeee-lish!
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Crispy Gluten free Flatbread


I made a lovely new flatbread recipe yesterday - with almond flour and flax seed.  I was so pleased with how it came out and the recipe yielded enough to freeze half of it.


I topped it with a pesto sauce with no added oil, some fresh tomatoes, red onion, red pepper and black cumin seeds!  The pesto was made with pumpkin seeds, cilantro, hemp seeds, lime and as I didn't have any spinach, I used some green lettuce!


It was so tasty.  I'll be using this recipe in my Food as Medicine classes next week, so will share it with you after that.



The flatbread is good as a dipping bread too - I can see this being a popular repeat recipe, at least in this household!  Wonder what I'll use as topping next time????
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