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Eating Seasonally: Rosey Rhubarb Cobbler Breakfast Parfait

veganbreakfastparfait

Tastes like dessert but eats like breakfast? I am so in love with this part-cobbler part-parfait and I think you will be too. It comes together in a few easy steps and once prepped, it assembles in mere minutes. It just screams 'summer is almost here' with a combo of ruby-red compote, fresh zingy yogurt and chewy-crunchy raw-nola -granolas raw (and totally addictive) cousin. 

When summer starts to roll around I star to crave something lighter than my usual oats for breakfast, but right now, we're in that silly in-between-time when it's still too cold for an AM smoothie. Sometimes I go for a simple bowl of fruit, but lately, THIS has been my go-to - I still get my fiber-rich oats and I get to enjoy a whole slew of other delicious gut-friendly stuff too! 

rhubarbparfair

Rhubarb is only around for a few short weeks in my area so I am make sure to take advantage of it while it's here. A powerful digestive aid that is loaded with vitamins and minerals, I pair this veggie with it's classic counterpart - the strawberry, which are just coming into season. My compote sets itself apart slightly with perfume of rose water (which can be found here) and chia seeds - which help to naturally thicken the sauce as it cools.

I am so excited for you to scroll below and check out my raw-nola recipe. It creates the 'crumble' of this 'cobbler' but it requires no oven and it's super easy, quick and totally customizable. I simply add all my favorite dried fruits, nuts, seeds, seasonings and oats to a blender - pulse a few times and voila! 

Let me know if you make this for dessert...err...I mean, breakfast! :) Enjoy! 

roserhubarbcompote

Serves: 5-7* • Prep Time: 20 minutes

*Prep ingredients for a full week and assemble your parfaits day of! Also makes an excellent brunch item to share!


STRAWBERRY RHUBARB COMPOTE

  • 3 medium stalks of rhubarb, cleaned and sliced into 1/2" pieces
  • 1 pint of strawberries, cleaned and diced in quarters
  • Apx. 1/4 cup water
  • Sweetener to taste (I used about 3 tbsp. of maple syrup)
  • 3 tbsp. chia seeds
  • 1-2 tbsp. food grade rose water

Add chopped rhubarb and berries along with a little bit of water into a small saucepan on medium heat. Allow the ingredients to cook down together, it will happen rather quickly. If the bottom of the pan dries out before the ingredients soften, add a bit more water, a little at a time. Once the rhubarb breaks down and the mixture appears quite liquid turn off the stove and remove from the heat. Allow the pan to cool slightly and then stir in sweetener to taste, chia seeds and rose water. Serve warm or transfer to an airtight container to chill in the fridge - keep in mind the pectin in the berries and the fiber in the chia will allow the compote to thicken as it cools! Keeps for 4-5 days - also great on toast, on top of oatmeal or enjoyed warm over waffles.


POWER PACKED RAWNOLA

  • 6-8 large medjool dates, pitted
  • 4-5 large dried figs, stems removed
  • 2/3 cup old fashioned oats
  • 1/2 cup almonds, walnuts or pecans (or a mix of any nuts you desire)
  • 1/4 cup pumpkin seeds
  • 1/4 cup hemp seeds
  • 1/2 tsp. vanilla powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. cinnamon, nutmeg, cardamom *optional
  • 1/4 cup raw buckwheat groats

Add your pitted dates and stemmed figs to a food processor along with the larger nuts and half of your oats - pulse until the dates, figs and nuts are fully broken up and appear 'granola' like in texture and size. Add in the rest of the oats as well as all other ingredients and pulse just to combine. Mixture should appear crumbly, but it will pull together when pressed between your fingers. Taste for seasoning and adjust. Store in an air tight container - keeps for weeks in the fridge! Also great eaten alone as a snack or on top of a smoothie bowl!


HOMEMADE COCONUT YOGURT VIA MINIMALIST BAKER

  • 1 can full fat coconut milk* (best brands include Thai Kitchen and Whole Foods 365)
  • 2 vegan-friendly probiotic capsules* (at least 50 billion IU)

Instructions here (keep in mind this needs a few days to ferment). If your making this dish day of, use a store bought alternative - my favorite is LAVVA brand but Kite Hill, CoYo and So Delicious also make good, easy-to-find dairy-free alternatives. You could also serve up some chia seed pudding as this layer of your parfait to take the yogurt out of the mix.

TIP: Dairy-free yogurts don't have the protein content that conventional yogurts do - to add in some more power, I have often mixed my dairy-free yogurt with a tbsp. of two of vanilla protein powder - in addition to the added nutrition, it also helps to thicken the yogurt substantially for more of a 'greek yogurt' consistency. 


PUTTING IT ALL TOGETHER:

Layer apx. two inches of your cooled compote at the bottom of a jar, cup or other glass vessel. Then add in apx. 2 inches of rawnola and top with apx. 2 inches of plant-based yogurt or chia seed pudding. Add fresh berries or other fruit on top and sprinkle with a bit more rawnola for garnish.

Pro Tip: The rawnola can get a little bit soggy if you let these guys sit too long, which I don't mind because its so full of fun textures but for best results layer these up right before serving!

 

LOVE THROGH FOOD, LIVECLEAN KITCHEN

 

 

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