Baked Nectarine Parfait with Rawnola

This quick and nutritious Baked Nectarine Parfait with Rawnola recipe is the breakfast dessert of your dreams! The sweet and tangy flavor of the nectarine blends well with the yogurt's sweet coconut flavor and the granola's crunch. This is a refreshing summer indulgence you can have for breakfast.

Course Breakfast

Cuisine American

Keyword gluten free, vegan

Servings

Calories 716kcal

Equipment

Food Processor
Oven

Ingredients

8 pcs fresh dates
1 tbsp macadamia butter
2 tsp coconut oil
5 oz buckwheat grouts
.5 oz cacao butter
2 oz shredded coconut
1 tbsp flax seeds
2 tbsp coconut yogurt
12 nectarines
1/2 cup coconut sugar
1 tsp vanilla

Instructions

Add the dates, macadamia butter, and coconut oil to the food processor and pulse until the mixture becomes a paste.
In a large bowl, combine the buckwheat grouts, cocoa butter, shredded coconut, flax seeds, and coconut yogurt. Mix in the date paste. Spread evenly on a lined tray and freeze.
Meanwhile, mix the vanilla and coconut sugar. Rub it on the nectarines and bake them at 350F for 4 minutes.
Once frozen, break the frozen rawnola into chunks. Layer the parfait with rawnola, yogurt, and nectarine.

Notes

Almond butter can substitute macadamia butter.
For Low Histamine Meal Plan, modify: Apricots and plums can replace the nectarines. You can also use fresh blueberries instead of dates. If you can make your own or source homemade coconut yogurt, the better. This will ensure that it's histamine-free.
For those who don't follow a low histamine diet, cacao nibs and cinnamon could be added to the rawnola for more flavor.

Nutrition