Allergy Friendly Peach and Passionfruit Parfait

If you’re after a delicious and decadent treat, without too many nasties, a parfait is a great choice. This tropical recipe is great for breakfast, or even as a dessert. It’s full of wonderful fruit and whole grains, but is egg, dairy, and gluten free.

Serves one person

Yields1 Serving
 1 cup of gluten-free organic vanilla granola or muesli, plus one tablespoon extra for garnish.
 ½ cup of passionfruit pulp plus one tsp for garnish
 ½ cup chopped fresh organic peaches
 1 cup of vanilla coconut yogurt
 Mint leaves for garnish
1

The least fun part – cut open some passionfruit and spoon pulp into a bowl. Then cut your peaches into small (no bigger than 1cm square) pieces. I also peel my peaches, otherwise the kids won’t eat them!

2

Then begin to layer your parfait into a tall glass (or, if you’re taking this somewhere, a clear portable cup with a lid).

3

Put one third of the granola on the bottom of your glass, then follow with one third of the one third of the yogurt, then one third of the fruit. Then the second third of all the ingredients, then the final third.

4

Take your ‘plus one tablespoon’ of granola and sprinkle it over the top of the parfait and add the tsp of passionfruit pulp.

5

Serve with a long handled spoon and mint leaves.

6

Yum!

7

Recipe Contributor: Molly Kasinger

CategoryTags

Ingredients

 1 cup of gluten-free organic vanilla granola or muesli, plus one tablespoon extra for garnish.
 ½ cup of passionfruit pulp plus one tsp for garnish
 ½ cup chopped fresh organic peaches
 1 cup of vanilla coconut yogurt
 Mint leaves for garnish

Directions

1

The least fun part – cut open some passionfruit and spoon pulp into a bowl. Then cut your peaches into small (no bigger than 1cm square) pieces. I also peel my peaches, otherwise the kids won’t eat them!

2

Then begin to layer your parfait into a tall glass (or, if you’re taking this somewhere, a clear portable cup with a lid).

3

Put one third of the granola on the bottom of your glass, then follow with one third of the one third of the yogurt, then one third of the fruit. Then the second third of all the ingredients, then the final third.

4

Take your ‘plus one tablespoon’ of granola and sprinkle it over the top of the parfait and add the tsp of passionfruit pulp.

5

Serve with a long handled spoon and mint leaves.

6

Yum!

7

Recipe Contributor: Molly Kasinger

Allergy Friendly Peach and Passionfruit Parfait
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