Delicious recipes based on the paleo diet, which emphasises satiating protein sources like nuts and eggs, and vegies.
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 looks as good as it tastes.
Ingredients (serves 4)
• ½ cup sesame seeds
• ½ cup pepitas
• ½ cup sunflower seeds
• ½ cup golden flaxseeds
• ½ cup activated almonds
• ½ cup desiccated coconut
• 1 cup frozen mixed berries
• 1 tbsp rice malt syrup
• 1 apple, grated
• 1 large carrot, grated
• Coconut cream, to serve
• Cocoa nibs, to garnish
Preheat oven to 180°C and prepare two 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 eight to 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.
Recipe from Luke and Scott: Clean Living, $29.99, Penguin.