Mango Cherry Fermented Nut Milk Parfait
Breakfast or dessert? You decide. This probiotic and vitamin rich parfait is so delicious, you’ll want to add it to your repertoire of favourite recipes.
MANGO CHERRY FERMENTED NUT MILK PARFAIT
MAKES: one serving
INGREDIENTS:
1 c. fresh or frozen cubed mango
1/2 c. fresh or frozen pitted cherries
2 tbsp. first ferment water kefir
1/2 c. water kefir fermented nut milk (recipe here)
1/4 c. granola
INSTRUCTIONS:
- add mango, cherries and water kefir to blender and blend on high until smooth. Add more water kefir if the mixture is too thick.
- spoon into a glass
- add fermented nut milk (made in advance)
- sprinkle granola on top
- eat right away
NEED TO KNOW:
Fresh or frozen fruit can be used. Here, we used frozen fruit for a nice icy smoothy texture, along with some fresh mango.
Any frozen of fresh fruit or berries can be used.
We used coconut fermented milk here, but almond is equally delicious. No time to make fermented nut milk? Use yogurt instead.
This is a wonderful breakfast meal or a mid-afternoon snack.
INGREDIENTS:
3 cups large flake oats
1 cup unsweetened coconut
1/2 tsp salt
1 cup hazelnuts, coarsely chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup vegetable oil
1/4 cup water
2/3 cup maple syrup (or honey, or a combination)
1 tsp vanilla
1 cup dried raisins
1/2 cup hemp hearts
1/2 cup flax seed
1 cup almonds
INSTRUCTIONS:
In a large bowl, combine the first eight ingredients. In a smaller bowl, whisk together the oil, water, maple syrup (or honey), and vanilla. Combine the wet and dry mixes and stir thoroughly. Spread the mixture out onto two baking sheets (or do it in two batches). Bake at 250?F for 20-30 minutes. Stir the mixture every 10 minutes to ensure even baking and remove from the oven when golden brown. Cool and stir in the dried fruit. Seal and store for up to 1 month.