Gluten-free strawberry and granola parfaits
12
- Prep Time15 mins
- Total Time35 mins
- Makes4 Servings
Roberto Caruso
In this recipe, puffed quinoa and a mixture of nuts and seeds replace the rolled-oat layer of many traditional parfaits. Rounding out this nutri-licious treat is Greek yogurt, which contains twice as much protein as regular varieties.
Ingredients
1/4 cup honey
3 tbsp vegetable oil
1 tsp vanilla
1/8 tsp salt
1/8 tsp cinnamon
1 1/2 cups puffed quinoa
1/2 cup pecans, halved
1/2 cup pepitas
1/2 cup dried cranberries
500-g container Greek yogurt
2 cups sliced strawberries
Instructions
Preheat oven to 275F. Line a large rimmed baking sheet with parchment.
Whisk honey with oil, vanilla, salt and cinnamon in a medium bowl. Add quinoa, pecans and pepita seeds. Stir to combine. Spread out on prepared baking sheet.
Bake in centre of oven, uncovered, stirring occasionally, until quinoa turns golden, 20 to 23 min. Remove baking sheet to a rack and stir in cranberries. Cool completely. To assemble, layer 1/4 cup granola, 1/4 cup yogurt, then fresh berries in each of 4 tall parfait glasses.
Nutrition (per serving)
Calories 647, Protein 17g, Carbohydrates 56g, Fat 41g, Fibre 6g, Sodium 167mg.
Tip: Puffed quinoa is available in health food stores.
Storage tip: Granola will keep well, stored in an airtight container at room temperature, for up to 1 week.