Dreamy pink breakkie jars (for any season)
This post is also available in: Deutsch (German)
I’m not a winter person. I love the sun and all the fresh products that are available at this time of year. These include the berries in particular. If they’re in season, I could eat them all day long – and sometimes I do. In winter, however, I find it absurd to buy fresh ones in the supermarket, which have to be flown in from far away (talked about this in my Instagram stories the other day too).
The good news is that you can always conjure up these parfaits – whether it’s summer or winter. If you don’t have fresh berries there, you simply pick up fruit powder or use frozen berries. How this works and where there are two different kinds of vegetables in it, I’ll tell you now!
The parfait consists of three different layers. What now sounds really complicated is actually done super fast. I promise you: This breakfast – which you can also serve as a dessert – is made within 15 minutes.
The recipe is enough for 2 big jars (see picture).
For the chia pudding:
- 3 tablespoons Chia seeds (white)
- 50ml coconut milk (full fat)
- 70ml water
- pinch of vanilla
- 2 teaspoons of Froogie’s strawberry powder (or a handful of fresh or thawed strawberries)
- 1 teaspoonful of Frooggie’s raspberry powder (or alternatively half a handful of fresh berries or thawed berries)
- a little stevia for sweetness
In a small bowl, mix all the ingredients and put them in the fridge until they are ready to serve.
Banana beetroot cream:
Now we prepare the second shift. You’ll need it for that:
- 2 frozen banana
- beetroot (three fingers wide, raw)
- 150 g silken tofu
- zest of half a lemon and the juice of it
- pinch of cinnamon
- pinch of vanilla
- splash of coconut milk
Blend in your food processor or blender until smooth and creamy.
Now that the first two layers are ready we take out the chia pudding from the fridge and fill it into the jars as the bottom layer. The banana beetroot cream is the second layer. BUT: Divide it into 2, we’ll be working with the second half of the mass for the third layer! 😉
As already mentioned, we’ll be working now with half of the cream mentioned above. We just have to add 3 more ingredients. Namely:
- 2 teaspoons cocoa
- 5 cucumber slices
- 3 tbsp. vegan yogurt
These three ingredients are mixed/pured together with the existing cream and the last layer is ready.
I love to add a crunchy part to these jars too. What I usually use are soy crispies or popped quinoa. Of course you could also top it with your homemade granola.
I’m totally looking forward to see your remakes. Don’t forget to tag me in your pictures on Instagram.
Lots of love,