This parfait is really delicious and yet the recipe is vegan, gluten-free and lactose-free. An easy recipe, maybe not very fast, but do you want to put the satisfaction of serving a dessert like this made with your own hands?
Gluten free, vegan, lactose free
First of all the granola recipe (to be made at least the day before)
Ingredients for 8 servings of granola:
- 160g of gluten-free rolled oats
- 2 tablespoons of coconut oil
- 2 tablespoons agave syrup (or honey)
- 1 teaspoon of vanilla extract
- 40g of coconut chips
- 40g of finely chopped coconut
Ingredients for 1 portion of semifreddo:
- 125g of coconut yoghurt
- 20g of the granola you made yesterday
- 40g of blueberries
- 20g of red currants
- Chopped coconut for garnish (optional)
Granola preparation:
- Preheat the oven to 160°
- Put the coconut oil, maple syrup, vanilla extract in a microwave-safe bowl and melt them on full power for 20-30 seconds
- Add the rolled oats and mix well then spread the mixture on a lined baking sheet in a single layer.
- Cook for 10 minutes then give the pan a little shake. Cook for another 5 minutes then add the chips and grated coconut and cook for another 5 minutes. Allow to cool before breaking the granola into bite-size pieces of your choice. Store it in an airtight jar.
For the coconut parfait:
In a suitable jar or glass, put a layer of granola then cover with the yogurt mixed with blueberries, completing with blueberries and some currants. It's already delicious like this but if you want it even more refreshing, leave it in the fridge for a few hours.
Each serving of granola:
277 calories | 24g Carbs (5g Sugars and 5g Fiber) | 4g Protein | 18g Fat
A Parfait:
169 calories | 26g Carbs (13g Sugars and 3g Fiber) | 3g Fat | 4g Protein
