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
- 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

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.
- 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
