Fragrant Pear Parfait and a Devine Pear Yoghurt

You know when you buy a pack of pears and you bite into them and they are soft and juicy and you wonder why you don’t eat more pears? This was my lucky pack and these are the best kind of pears to bake with or poach or accompany with any food combination. I once had these type of pears a long time ago and they made thee best pear tart ever. I really should’ve considered making a gluten free version before I finished them but anyway I had one saved for a pear parfait.

I don’t really see pear featured in many recipes but I still love them, they can be versatile and I decided why not use them in a breakfast parfait? This was worth saving, it was light but satisfying and providing enough energy to tackle an early morning. Let’s get started.


Ingredients:

1 pear (sliced and peeled)

1/4 tsp cinnamon

1 tsp coconut sugar

Water

Rawnola-

1/4 cup of mixed dehusked buckwheat, pumpkin seeds, sunflower seeds and flax seeds

Pear Yoghurt-

Half poached pear

1/2 tbs honey

Sprinkle of cinnamon

6 heaped Tbsp lactose free yoghurt

Toppings-

1 Tbsp almond butter (additive free)

3 Pecan nuts crushed

Coconut flakes

Instructions:

In a small sauce pan add your slices of pear and water (just about less than half level of your pear slices) sprinkle you cinnamon and coconut sugar and bring to the boil until your pears are soft. In the meantime in your 1/4 cup add dehusked buckwheat (groats), flax seeds, pumpkin seeds and sunflower seeds. Mix until well combined. 

Remove your pear slices from the saucepan and keep your water on the boil until reduced. Using you hand held blender combine half of your pear, yoghurt, cinnamon and honey and blend until smooth. Remove your water from the heat. 

Now it’s time to assemble. Bring out your mason jar or whichever glass you prefer using and throw in your buckwheat mix. Next add your yoghurt. Then add your almond butter on top, your remaining pear slices, sprinkle with your crushed peanuts and coconut flakes and devour immediately!

Xx
GF | LF | RSF


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