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.
Gluten-free strawberry and granola parfaits
12
PREP TIME
15 min
TOTAL TIME
35 min
Makes
4 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
- 17 g,
- Carbohydrates
- 56 g,
- Fat
- 41 g,
- Fibre
- 6 g,
- Sodium
- 167 mg.
FILED UNDER: bake Desserts gluten free
