Two weeks ago I said I would post a new recipe every Tuesday. Last Tuesday, I didn’t post anything. Yesterday, I didn’t post anything. In my defense, I am traveling and don’t always have access to wifi. BUT STILL. Self-discipline is definitely not my forte and commitments have always been a challenge for me. So bear with me (by the way I had to google the correct spelling of that expression – I was about to write “bare with me”, which would have been an invitation to get undressed!) until I become more diligent with my posts.
In order to make up for last week’s missing post, I figured I would give you guys a little two-in-one recipe. The first one is raspberry and pear coulis. The second one is a pumpkin spice granola. They both taste really good on their own, but together with some coconut yogurt they make the perfect Parfait! Just realized that “perfect Parfait” is a pleonasm since they are the same word in different languages. In France, a Parfait is typically a dessert consisting of layers of ice cream, fruits, syrup and topped with whip cream. My version differs quite dramatically from the original dessert, but is much healthier and tastes just as great! These little Parfaits are wonderful for breakfast or as an afternoon pick-me up snack. As I’ve mentioned before, committing to a plant-based diet isn’t synonymous with deprivation. On the contrary. Indulge, and guilt-free too!
Raspberry & Pear Coulis Parfait // Pumpkin Spice Granola – serves: 2 | prep time: 10 min | cooking time: 25 min
for the raspberry and pear coulis
- 2 cups frozen raspberries
- 3 small pears, diced (I left the skin on for added nutrients)
- ½ lemon, juiced
for the pumpkin spice granola
- 2½ cups whole oats (I use gluten-free ones)
- ¾ cup pecans, chopped
- ¾ cup almonds, chopped
- 1/3 cup shredded coconut, unsweetened
- ½ cup pumpkin seeds
- ½ cup raisins
- 2 tsp pumpkin spice (you can also use cinnamon or allspice)
- ½ tsp ground ginger
- ½ tsp coarse sea salt
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted
for two Parfaits
- 1 cup plain coconut yogurt (I use So Delicious yogurts)
- 6-8 tbsp raspberry and pear coulis
- 6-8 tbsp pumpkin spice granola
Preheat the oven to 350°F.
Start by making the granola. In a large bowl, combine all the dry ingredients first. Then pour the melted coconut oil and maple syrup over the mixture. With a wooden spoon, stir well – and quickly, before the coconut oil hardens – until all the dry ingredients are equally coated. Transfer the granola onto a baking tray lined with parchment paper, and spread evenly on the surface. Place in the oven for 20 minutes, tossing around the mixture every 5 minutes or so. The granola will be ready once the oats are golden-brown.
While the granola is baking, prepare the raspberry and pear coulis. In a medium saucepan, combine the frozen raspberries, diced pears, and lemon juice. Cook over medium/low heat until the pears are soft (that will take between 5 and 10 minutes). Remove from heat and use a hand-held blender to bring the mixture to a smooth and liquid consistency.
Finally, assemble the Parfaits. In a small mason jar or bowl, start by scooping in ½ cup coconut yogurt (or yogurt of your choice). Then pour about 3 to 4 tbsp of the coulis. Finish by layering 3 to 4 tbsp of the granola on top. Repeat for the other Parfait. Enjoy.