Guilt-less Desserts & Treats for your Family
I hope your day was full of Hot Cross Buns and family fun. We started the day with an elaborate Easter Egg Hunt that led the boys all around the yard; only to find that their presents were hiding in their bedrooms. We then spent the afternoon at the local Turf Club for a family day; complete with pony rides, a giant waterslide, games and an Easter Egg Hunt. We are exhausted but I’m pretty sure the kids enjoyed themselves… and hopefully they’ll be straight to sleep tonight!
Easter can be a more difficult time than Christmas when it comes to kids and making healthy food choices. Easter is all about the Chocolate eggs; before the year even starts they’re lining the supermarket shelves and it only gets worse the closer Easter gets. We made the decision to make the Easter Bunny Egg Free. This may sound harsh but if it means a calm, fun day without the sugar highs (and ultimate lows) I’m happy to be called a meanie. Instead of chocolate eggs the kids get a toy, a book or pyjamas. This year Easter Bunny struck gold with his super hero themed presents.
The kids still get a couple of eggs from school, kinder, hunts etc but these are pooled when they enter the house and are given out one at a time. What I find is they simply forget about them and I end up finding a few stray eggs in the back of the fridge a month later which I subtly get rid of. Today I heard of a family of four kids who were given 160 eggs between them. 160!! WTF?! No one needs that amount of sugar in their lives. My kids don’t miss out; if anything they think they are even luckier as they got “super awesome toys” which last much longer than a chocolate egg.
I had intended to get this recipe for this colourful Parfait Tart to you before Easter but sadly not so. Technically it’s still Easter, but it would be bit hard to eat this Parfait Tart for breakfast when it’s already dinner time! Maybe it could be your Easter Monday post-chocolate hangover remedy.
This Parfait Tart is yet another excuse for me to eat Granola (this chocolate was, too). For weeks I had been making Parfaits for breakfast and decided I needed an easier version of my new favourite breakfast (because throwing a few fruits, nuts and coconut in a bowl isn’t already easy enough!!). It did open an important debate though; what really is a Parfait? According to Wikipedia there are cultural versions of Parfaits; this Parfait tart would fall under the American definition with its layers of fruits, gelatine, cream and nuts. Apparently the UK version of a Parfait is what we call Pate which is a completely different meal altogether! Please don’t confuse the two as the results would be… strange!
I have used the granola to form a tart base, by adding melted coconut oil and allowing it to harden in the fridge. Forming the pretty purple layer is the Mixed Berry Coconut Cream, which holds its shape with the addition of gelatine. I find this is necessary when the coconut cream is on the runnier side (which mine is during summer). If you prefer a Vegan version, make sure the cream is super thick to start with and then allow longer for the cream to set in the fridge. Alternatively Chia Seeds could be used to set the cream. I have used a frozen mixed berries but any berries could be used. I also like to top my Parfait Tart with berries, banana or passionfruit; all the things that I would normally have in my breakfast version.
So, here it is. My sloths version of having Granola for breakfast. If you make it on a Sunday night you’ll be covered for breakfast all week long (it can be frozen too), and the Parfait Tart also doubles as a tasty dessert. Wins all round!
- 1 Cup Coconut (flakes or chips are best)
- 1/2 Cup raw Macadamia Nuts, chopped (can be swapped for other nuts)
- 1/3 Cup raw Walnuts, chopped (can be swapped for other nuts)
- 1/3 Cup raw Pepitas (Pumpkin Seeds)
- 2 Tablespoons Maple Syrup (or Rice Malt Syrup)
- 2 Tabespoons Coconut Oil, melted
- 1 teaspoon Vanilla Extract
- Good dash of Salt
- Extra 1/4 Cup Coconut Oil, melted
- 250 grams Mixed Berries (I used frozen; fresh can be used also) - other berries can be substituted
- 2 teaspoons Maple Syrup (Optional, depending on tartness of berries)
- 1 Tablespoons Water
- 2 teaspoons Gelatine (Optional; will create a firmer cream)
- 2 Cups Coconut Cream (leave 2 400ml opened cans in fridge overnight and the thick cream used; discarding the watery remains. Use and measure only the thickened part)
- 3 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
- Extra Granola
- Whipped Cream
- Preheat the oven to 175C/350F and line a baking tray with baking paper.
- Mix the coconut, nuts and seeds in a mixing bowl.
- Add the coconut oil, maple syrup and vanilla extract and stir until all the ingredients are coated.
- Add the salt and mix in.
- Pour the mixture onto the baking tray and spread it evenly, making sure that no pieces are on top of each other.
- Place the tray in the oven for 12 minutes, shaking the contents after 6 minutes to ensure even cooking. Allow the Granola to cool completely on the tray.
- Place the Granola in a blender and pulse until the pieces are broken down (but not like a meal. You still want it to be chunky). Add the melted Coconut Oil and pulse until combined.
- If you dont have blender/mixer these steps can be done by bshing the granola with a rolling pin/using a knife and stirring coconut oil in by hand.
- Line and grease a 20 cm/8inch springform cake tin. Empty the granola mixture into the base and press firmly in. Do not use on the sides of the tin.
- Place the base in the fridge for 4 hours to set (or the freezer for 1 hr if you are rushed).
- Make sure the base is set firm before adding the cream.
- Place the berries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
- Place 2 Tablespoons of water into a small bowl and sprinkle the gelatine over. Allow to thicken.
- Decrease the heat to medium/low and cook for 8-10 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
- Add the gelatine mixture to the pot, stirring to ensure it is fully combined and dissolved.
- Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool.
- In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
- Add the cooled berry mixture. and whisk until combined.
- Pour the cream into the granola base tin and place in the fridge for a minimum of 4 hours to set (longer is great).
- Top with berries, granola, cream etc if desired.
- Slice and serve. Keep the tart refridgerated between serves.