Ocati

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PARFAIT

GREEK YOGURT WITH BLUEBERRIES AND GRANOLA (GLUTEN FREE)
INGREDIENTS
FOR THE GRANOLA:
  • 1 and 1/2 cups of quinoa flakes
  • 3 tablespoons unsalted butter
  • Yacon syrup or maple syrup to taste
  • 1/2 cup OCATI dried blueberries
  • 1/2 cup of dehydrated OCATI gooseberries
  • 1/4 cup coconut flakes
  • 1/4 cup sunflower seeds
  • 1/4 cup toasted macadamia nuts
  • Bunch of cocoa nibs
  • 1 tablespoon of pollen
FOR THE GREEK YOGURT PARFAIT:
  • 2 cups of Greek yogurt
  • 4 OCATI sugar mangoes, peeled and cut into pieces
  • 1 case of OCATI blueberries
  • 2 cups blueberry granola (see preparation)
  • 1 tablespoon of pollen
parfait_recipe
PREPARATION
FOR THE GRANOLA:
    • In a skillet, heat the quinoa flakes over medium heat, stirring for 3 minutes.
    • Add butter and sauté until golden brown. Remove from heat and pour yacon or maple syrup on top and mix well.
    • In a separate container place all the other ingredients and mix with the quinoa flakes.
    • You can keep in an airtight jar for 3 days.
TO ASSEMBLE THE GREEK YOGURT PARFAIT:
  • In each plate/glass, place some Greek yogurt, top with a few pieces of sugar mango and a bunch of OCATI blueberries.
  • Spread some granola on top. Repeat and lastly, sprinkle with a little pollen.

Chef
Tansy Evans