These vanilla coconut yogurt parfaits are layered with creamy banana, farm-fresh blueberries, tangy yogurt and homemade buckwheat crispies.
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings2-3
Ingredients
Buckwheat Crispies
1 1/2CupsRaw Buckwheat Groats
2TbsCoconut Oilmelted
1/4TspVanilla Extract
1/4CupMaple Syrup
Pinch of Sea Salt
The Parfaits
1Bananasliced
Vanilla Coconut Yogurt
Handful of Blueberries
Instructions
Buckwheat Crispies
Preheat oven to 325 degrees F.
In a bowl, combine coconut oil, vanilla, maple syrup, and sea salt. Mix until everything is evenly combined.
Add 1 1/2 cups raw buckwheat groats to mixture, and stir until everything is evenly coated.
On a baking sheet lined with parchment paper, spread out buckwheat groats evenly. (Note - do not use tin foil - the buckwheat groats may burn.)
Bake in the oven for 15 minutes.
Once done, set the oven to broil and broil for 2-3 minutes, or until tops are browned, checking often to ensure the buckwheat doesn't burn.
Assembling the Parfaits
This is where you can get creative. I used blueberry and banana in my parfaits, but you can use any fruits you like. Strawberries or mango would go great too.
Assemble layers of fruit, yogurt, and buckwheat crisps, using as much of each as you like. Again, be creative and don't worry too much about amounts.