Paleo Peach Parfait with Blueberry & Basil
This Paleo Peach Parfait is dairy, grain & nut free! Peaches are simmered with basil then layered with blueberry yogurt and topped with crunchy granola.
Ingredients
For the “yogurt” layers:
- 2 tbl raw honey
- Squeeze of lemon juice
- 2½ tbl grass fed gelatin
- 2 cups coconut milk
- 1 cup blueberries
For the peach layers:
- 3 peaches, diced
- Juice of ½ lemon
- 2 tbl raw honey
- Handful of fresh basil leaves, slightly crushed
For the granola layers:
- 1 cup of your favorite Paleo granola – I used this nut free recipe
Instructions
To make the “yogurt”:
- Sprinkle the grass fed gelatin over about half a cup of the coconut milk. Set aside.
- Pour the remaining coconut milk into a saucepan and whisk in the raw honey, vanilla extract and lime juice.
- Turn the burner to low and add the gelatin mixture to the pan. Gently warm the coconut milk until warm, whisking until the gelatin is combined and lump free.
- Pour the gelatin mixture into a bowl, then cover and refrigerate it for at least an hour.
- When the “yogurt” mixture has set (it will be gelled, but not solid), add it to a blender and process until smooth. Add the blueberries and pulse to combine.
To make the peach layers:
- Add the peaches, lemon juice, raw honey and basil leaves to a saucepan.
- Cook over low heat for about 15 minutes, until the peaches release their juices and thicken slightly.
- Remove from heat and take out the basil leaves.
- Put the peaches in the refrigerator to cool.
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