You know I’m all about that easy breezy parfait life lately.
I mean, what’s not to like about breakfasts that come in jar form? Not only are they crazy easy to prep, but they are beautifully conveniently in the way that they are just ready and waiting for you in the morning (meaning more time to get your ‘adult’ on before you leave for work, yuh feel?). And hey – let’s face it… Nothing sexes up your Insta feed better than a fine looking foodie shot. So I guess that that makes parfaits an all round win win, I think not?
Now here’s the deal: there are many ways you can go about making a parfait – and in terms of what ingredients you use, the jar really is your oyster. I particularly like the fact that you can play with your favourite grains; from the humble rolled oats to the slightly more fancy shmancy options like buckwheat and amaranth – which make a pretty epic gluten free alternative whilst packing in some mega protein points too.
Then to really make it your own – you can go to town with your toppings. I’m going to ask you to think outside the box a little here; and venture away from whatever your usual go to might be in favour of some fresh nuts, seeds and fruity fixes to really pimp up your pot and make every bite full of flavour, texture and lip smacking goodness! Just think of it as a way of personalising your very own breakfast: The one meal of the day that can potentially set you up to smash your goals, or simply just put a nice lil smile on your face before you leave the house.
It’s funny, because although I work from home and have the leisure of being able to prepare myself a slow, lazy breakfast all from scratch – I would still so much rather just grab breakfast straight out of the fridge right after I’ve had my morning coffee. There is just something about it that makes me feel efficient, well prepped and smugly organised – even when I would rather be kicking back in bed with a Sex And The City Box set and a bottomless jar of coconut butter (be warned – that stuff is like CRACK).
But that’s a whole different coconut game… Let’s move on to why we’re really here, oui oui?
Here I’m sharing two recipes using pre-cooked quinoa (bare with me here!) for a game changing gluten free alternative that ticks all the right breakfast boxes…
Nourishing and substantial? Well let’s see now… It’s got the healthy fats, the complex carbs and obvs the essential protein hit, so I think that’s a pretty solid yes.
Easy to prepare? Uh-huh! Just make a batch of the grains, get the ingredients together and you’re all set.
Tasty AF?! Oh, you can trust me when I say that when the quinoa is combined with the creamy coyo and those tantalising toppings – your taste buds will be drifting on cloud 9.
The real creme de la creme in these recipes lies within the indulgently creamy coconut yoghurt. Want the the best stuff? I’d like to suggest none other than the awesome CoYo* brand: the original boys in the vegan yoghurt game and are continuing to provide the world with their ‘lick the lid’ worthy pots of pure delicousness. You’ll most likely have seen their products standing proud at your local supermarket or health shop, but incase you’re new to the CoYo revelation then you can try a variety of flavours; from natural (a good all rounder, also great as a dairy free sour cream/yoghurt alternative in savoury dishes!) to the most insane salted caramel, decadent chocolate (using raw cacao, obvs) and vanilla bean – also my personal favourite! At 2 quid for a small pot, you might be skeptical about the price – and I’ll admit that when I’m on a budget it’s not the top ingredient on my shopping list. However if you want a treat that not only tantalises your every taste bud, but nourishes your body with healthy fats and loves your gut with live vegan cultures – then why not go ahead and push the boat out? You deserve that pot of coconut gold every once in a while, my friend!
*For the record, I haven’t been paid to do this. I just have a lot of Coyo feelings.
Here I have gone for 2 very different but very ‘worth-a-whirl’ varieties – one simply made with tangy yet sweet raspberries (may as well make the most of them whilst they’re still growing in the UK, right?!), the other with pan fried ‘caramelly’ pear and toasted hazelnuts for the ultimate pre-Autumn breakfast that will have you swooning for the rest of the day.
ANYWAY, that’s enough babble from me (for now)… I hope you love them as much as I do and I can’t wait to hear how you get on! Be sure to tag me in your parfait creations over on the ‘gram @sophiesblend so I can see how like to parfait, erryday.
QUINOA, RASPBERRY + COCONUT YOGHURT PARFAIT
50g precooked quinoa
1 tbsp ground flax
1 tbsp chia seeds
100ml mylk of choice
1/4 tsp cinnamon
1 tsp sweetener (raw honey, maca, maple syrup, coconut sugar)
1 handful fresh raspberries
2 heaping tbsp Coyo vanilla yoghurt
1 tbsp crushed macadamia nuts
Place the quinoa, milk, flax, chia, cinnamon and sweetener (if using) in to a blender and whizz up until smooth.
Reserving a few berries for the topping, use a fork to mash the raspberries in to a paste. Layer half of the quinoa mix in to a jar before adding in the smashed raspberries and topping with the rest.
Spoon the coconut yoghurt on top, add the raspberries and macadamias to finish and dig in!
QUINOA, CARAMELISED PEAR & TOASTED HAZELNUT PARFAIT
50g pre cooked quinoa
1/2 tsp cinnamon
1 tsp sweetener of choice
100ml mylk of choice
2 heaping tbsp Coyo yoghurt
1 tsp coconut oil
1/2 pear, sliced
1 tbsp chopped hazelnuts
1 tsp coconut flakes
Combine the quinoa with the milk, 1/4 tsp cinnamon and your sweetener (if using) in a small bowl and put to the side.
Heat the coconut oil in a pan until melted and add the pear with the cinnamon, allowing to cook for 5 minutes until caramelised. Throw in the hazelnuts for the last minute to toast them off and get those nutty aromas going!
Spoon half the Coyo in to a glass and layer half the quinoa mix on top, then repeat. Finish with the pear, hazelnuts and coconut flakes before going in on that bad boy.