Looking for a healthy dessert for Xmas Day We have a delicious recipe (dairy, gluten free) from Trainer Luke below & we will be posting some of Chef Pete Evans healthy food recipes over the break Muesli and Berry Parfait with Coconut Cream (Serves: 4 – 6) Muesli 80 g flaxseeds 40 g pumpkin seeds 3 tablespoons sesame seeds 100 g almonds, roughly chopped (activated if possible) 50 g unsweetened, shredded dried coconut 230 g (8 oz. / 1½ cups) mixed berries – (fresh or frozen) 1 apple, grated 1 carrot, peeled and grated 4 tablespoons goji berries, soaked in 125 ml (4¼ oz. / ½ cup) water for 10 minutes, then drained To Serve 375 ml (12½ oz./ 1⅔ cups) coconut cream, chilled in the refrigerator overnight Cacao nibs Fresh berries Micro mint leaves (optional) To make the muesli, preheat the oven to 180°C (350°F / Gas 4). Line three baking sheets with parchment paper. On one baking sheet, toast the flaxseeds, pumpkin seeds and sesame seeds for about 8 to 10 minutes until golden. On the second baking sheet, toast the almonds for 6 minutes, until lightly colored. On the third baking sheet, toast the coconut for 1 - 2 minutes, or until lightly golden. Once the ingredients are toasted, combine in a large bowl and set aside to cool. Combine the apple, carrot, and goji berries with the muesli and set aside. Combine the coconut cream (ensure no coconut liquid / water from the can goes into the mixture) and ½ tbsp honey or a pinch of green leaf stevia in the bowl of an electric mixer fitted with a whisk attachment. Whip the cream on high speed until soft peaks form, for about 5 minutes. In a parfait glass, spoon in a few tablespoons of the muesli mixture, followed by a few dollops of coconut cream, then the berries and Continue
Posted on: Wed, 24 Dec 2014 01:30:00 +0000
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