Lavender Yogurt Parfait
- FOR THE GRANOLA:
- 1 cup Unsweetened Flaked Coconut
- 1 cup Rolled Oats
- 1 cup Buckwheat Groats
- 2/3 cups Raw Or Roasted Cashews
- 2/3 cups Walnut Halves
- 1/3 cups Pumpkin Seeds
- 1/3 cups Maple Syrup (or Your Favorite Sweetener)
- 2 Tablespoons Olive Oil
- 1-1/2 teaspoon Dried Lavender
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Pure Vanilla Extract
- 1 pinch Sea Salt
- 1 whole Large Egg White
- FOR THE PARFAIT:
- 1-1/3 cup Non-Fat Greek Yogurt
- 1/2 teaspoons Dried Lavender, Or More To Taste
- 1/2 cups Raspberries
- 1. Preheat oven to 325u0b0F (163u0b0C). Line a large baking sheet with parchment paper or a silicone mat. I prefer to use a silicone mat for baking granola to prevent burning.
- 2. In a large bowl, mix all the granola ingredients together except for the egg white.
- 3. Using an electric mixer with a whisk attachment, mix the egg white in a bowl until the egg whites become frothy. I mixed it for about 1 minute. Pour the egg white on top of the granola and stir everything gently to distribute the egg white.
- 4. Spread out the granola on top of the baking sheet.
- 5. Bake for 35 to 45 minutes or until the granola is browned. Rotate the baking sheet once for even heat distribution. Nudge the middle of the granola a few times if you want some loose granola as well as clusters. Let the granola cool completely before breaking it into clusters.
- 6. While the granola is baking, mix the Greek yogurt with 1/2 to 1 teaspoon of lavender, depending on your taste. Refrigerate the yogurt for at least 30 minutes before serving to allow the lavender flavor to set in.
- 7. To make the parfait, alternate layers of yogurt, granola, and raspberries.
- 8. Store leftover granola in an airtight container in room temperature.
granola, rolled oats, cashews, walnut halves, pumpkin seeds, maple syrup, olive oil, dried lavender, ground cinnamon, vanilla, salt, egg white, nonfat, dried lavender, raspberries
Taken from tastykitchen.com/recipes/breakfastbrunch/lavender-yogurt-parfait/ (may not work)