We’ve just come into autumn here in Australia and although we’ve had a rather mild summer, in comparison to other years, we’ve certainly had some scorchers too!! When it’s really hot, breakfasts can become rather boring and monotonous, so I’ve started getting a little more creative. A breakfast parfait is the perfect way to combine wholesome and healthy eating, without compromising on flavour. This indulgent refined sugar free breakfast, is light enough to enjoy during the warmer summer months, but it is also quite filling thanks to the protein rich quinoa grain.
Quinoa (pronounced ‘keen-wa’) is very nutritious. This little grain is a complete protein, as it contains all nine essential amino acids. It is also high in fibre, magnesium, manganese, and riboflavin (B2), plus it also contains iron and lysine. If you would like to read more on the health benefits of Quinoa, you can read more here.
You can enjoy this parfait for breakfast, as a snack or a healthy dessert. The different flavours and textures work so well together, as it’s lightly sweet, creamy and crunchy, as well as being 100% healthy! Eating healthy is so much easier when it not only looks pretty, but appetising as well. For a nut-free option, simply leave out the walnuts.
You can make this ahead of time, if you wanted to. Store the quinoa, apple and rhubarb, in separate airtight containers in the refrigerator, and store the crumble in an airtight container in the pantry. Then, the next day you can eat this cold from the refrigerator. However, I personally like to gently reheat some of the quinoa and the fruit in the microwave, just to take the chill off it. Then all you have to do is layer the rest of the ingredients.
Apple & Rhubarb
2 tablespoons (30ml) coconut oil (I use this brand)
4 medium red apples, cut into thin even slices (I’ve used the Pink Lady variety)
150g (5.3 ounces or 1¼ cups) rhubarb, cut into 1cm pieces
80ml (⅓ cup) unsweetened apple juice
3 tablespoons (45ml) pure maple syrup
1 teaspoon (5ml) pure vanilla extract
88g (3.1 ounces or ½ cup) white quinoa grain
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) coconut oil, melted (I use this brand)
½ teaspoon (2.5ml) pure vanilla extract
⅛ teaspoon (0.625ml) ground cinnamon
48g (1.7 ounces or ½ cup) desiccated coconut (I use this brand)
27g (1.0 ounce or 3 tablespoons) finely chopped walnuts
Approx. 180ml to 250ml (¾ cup to 1 cup) coconut vanilla yogurt
First, make a start on the apple and rhubarb.
Melt the coconut oil in a large frypan over a medium heat. Once the oil is melted, add the sliced apples and rhubarb, then sauté for 3-4 minutes, stirring frequently. Now stir in the apple juice and maple syrup. Let the fruit simmer uncovered, stirring regularly for about 8-10 minutes, or until the apples are softened and the rhubarb has reduced to a pulp. Remove from the heat and stir through the vanilla extract. Transfer to a bowl and allow it to cool, stirring from time to time to release the steam.
Preheat the oven to 160C and line a tray with baking paper.
Next, rinse and drain the quinoa using a fine mesh strainer, as this will remove the bitter saponin coating. Place the rinsed quinoa in a medium pot and cover with water. Cover with a lid and bring to the boil, then turn the heat to low and simmer for 15 minutes. Remove the pot from the heat and let it stand covered for 10 minutes. Fluff the grains with a fork and transfer to a bowl to allow it to cool, stirring from time to time to release the steam.
While the quinoa is simmering, make a start on the crumble. In a small bowl add the maple syrup, coconut oil, vanilla extract and cinnamon, then give a stir to combine. Next, add the desiccated coconut and walnuts, stirring thoroughly to combine.
Spread the mixture onto the prepared tray and pop it into the oven, for approximately 17-19 minutes.
You will need to give it a stir every 5-7 minutes, just to ensure even cooking. The crumble is ready when it becomes a lovely deep golden brown colour. Give the crumble another stir, before allowing it to cool completely on the tray.
To assemble, add the quinoa to your serving cup, then top with the apple and rhubarb. Next, add a layer of vanilla yogurt, before sprinkling over a generous amount of crumble. Then repeat with the same layers again.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8