Roasted apples, creamy chia pudding, a quick but lovely rose honey, coconut whip and some perfectly sweet and crunchy toppings make this the breakfast of my dreams. It’s filling, not overly sweet, and full of ingredients that help you feel good with fibre, protein, healthy fats, raw enzymes and vitamins. Gluten-free, plant-based, and grain-free.
The most popular recipes on my site are savoury. Particularly, the Thai-inspired Samosas from the first year I started this blog, followed by the Spring Rolls I posted last year. As happy as I am that people seem to enjoy my easy spins of these classics (using rice paper so they’re gluten free as well as completely do-able), in some ways I wish that the breakfast recipes were as much of a hit. Not only because I absolutely adore breakfast, but also because these recipes tend to be easy and set you up with extra servings that pack well. They also tend to double as really amazing snacks!
So here I am, sharing another breakfast recipe with fingers-crossed that you might love it as much as I do. On that note though, I’d also love to know – are you looking for more savoury dinner recipes? Sweet treats? Breakfast recipes? I’m so interested to know so that I can give you want you’re looking for, so if you have a moment, please leave a comment or email me and let me know 🙂
Wishing you a wonderful week! xo
Roasted Apple Chia Parfaits with Rose Honey and Coconut Whip
Serves 2-3. I buy rosewater from the international aisle at my grocery store. Make sure your rosewater is pure (single ingredient). Dried rose petals are often available in tea shops, well-stocked bulk food stores, and health food stores. These ones were actually purchased during my trip to Morocco! I like to keep a can of full fat coconut milk in my fridge all the time so that coconut whip can be made on a whim – I suggest you do the same 😉 Dried mulberries, goji berries, and schizandra berry powder are also health food store items, available online as well. If you can’t find schizandra, you can skip it or use beet powder instead for a pretty hit of colour. There are a few components to this recipe, but they come together quickly (the whole recipe can be made in about 25 minutes).
- 1 cup cashew milk (I use homemade, but you could substitute almond or coconut milk)
- 3 tbsp chia seeds
- 1/2 tsp rosewater
Whisk all ingredients together for 1 minute. The chia should start to absorb some of the liquid and the mixture should look slightly thickened. Set aside as you make the rest of the components, or keep covered in the refrigerator for up to 4 days.
- 1 large honeycrisp apple, diced into small cubes
- 1 tbsp maple syrup or honey
- 1 tsp coconut oil or ghee
Preheat the oven to 350 degrees Fahrenheit and line a sheet with a silpat mat or parchment paper. Toss the diced apple with the sweetener and oil on the pan, then spread the mixture out. Place in the oven for 20 minutes, stirring halfway through. Remove roasted apple from the oven and allow to cool slightly before using. Leftovers can be stored in the refrigerator once cool, for up to 4 days.
- 1 tsp raw honey
- 1/4 tsp rosewater
Stir the honey and rosewater together in a small dish. The rose honey should be thin, and easy to drizzle. Set aside until you’re ready to assemble the parfaits.
- 1 can full fat coconut milk, refrigerated overnight
- 1/8 tsp vanilla bean powder or 3/4 tsp vanilla extract
- 1 tsp maple syrup or honey
Open the can of coconut milk and carefully remove the thick cream that has separated, discarding the leftover cloudy liquid (or using it in a smoothie). Using a whisk or electric mixer, combine the coconut milk with the vanilla and sweetener. Leftovers can be stored in a sealed container for up to 4 days.
Garnish and Assembly
- 1/4 cup unsweetened coconut flakes
- 1 tsp dried goji berries (optional)
- 1 tsp dried mulberries (optional)
- 1/4 tsp crushed dried rose petals (optional)
- 1/4 tsp schizandra berry powder (optional)
Toast coconut flakes in a dry skillet over medium heat, keeping a close eye so they do not burn. Stir periodically and remove from heat when the coconut is golden. Set aside to cool until you’re ready to assemble the parfaits.
Divide the chia pudding between two or three dishes, followed by the roasted apple. Add a scoop of coconut whip to each parfait followed by the toasted coconut flakes. Drizzle the rose honey over each parfait. Crush the dried mulberries with your fingers if you’re using them, then add to the parfaits along with the dried goji berries. Top with a sprinkle of crushed rose petals and schizandra berry powder, then serve.
Assembled parfaits keep well if covered and refrigerated for up to 4 days. Serve cold or at room temperature.