Tie Dye Breakfast Parfaits: A From Scratch Cooking 2019 Recipe
 
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Packed with colourful flavonoids and anti-inflammatory compounds, this tropical gem is sure to make you shine all season long.
Created for you by:
Recipe type: Breakfast/Snack
Yield: 2-3 servings
Ingredients
For the chia pudding:
  • ½ cup chopped pineapple
  • ¾ cup almond milk
  • ⅓ cup unsweetened coconut yogurt
  • 3 ½ Tbsp chia seeds
  • 3 Tbsp gluten-free rolled oats
  • 2 Tbsp of unsweetened shredded coconut, plus extra for garnish
  • 1 Tbsp vanilla protein powder
  • ¼ Tbsp ground turmeric
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger
  • Optional: Toasted buckwheat and shredded coconut for garnish
For the layers:
  • ½ cup blackberries
  • ½ cup blueberries
  • 1 cup unsweetened coconut yogurt
Make It Like So
  1. Place pineapple into a blender and blend until liquid.
  2. Place the pineapple and all remaining chia pudding ingredients into a bowl and mix until fully combined. Cover and place in the fridge for at least 4 hours or overnight for best results.
  3. Once the chia pudding has sat overnight, get your favourite glass jars ready for layering. Put a layer of pudding, followed by the coconut yogurt and then the fruit. Repeat the layers again, ending with the fruit. (For turmeric lovers, sprinkle a little more turmeric in between the layers!) Top with a sprinkle of shredded coconut or toasted buckwheat if desired.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/tie-dye-breakfast-parfaits-a-from-scratch-2019-recipe/