Red Beet Pink Pitaya Pudding Parfait Jars
These Red Beet Pink Pitaya Pudding Jars will keep you glowing all week! Red beet, pink pitaya, and strawberry pudding parfaits with almond & goji granola. Assemble once then grab and go for easy breakfasts – filling & fast – all week long!
Red Beet Pink Pitaya Parfaits:
1 tbsp Suncore Foods® Pink Pitaya Powder
1 tbsp Suncore Foods® Red Beet Powder
300g (10oz) unsweetened coconut yogurt
40g (1/4) cup red currant
160g fresh strawberries (about 8)
1/2 to 1 tbsp agave/ maple syrup
For the Almond & Goji Granola:
120g fine Suncore Foods® Snow Quinoa Flakes
2 tbsp homemade almond butter
1 tbsp agave
1 1/2 tbsp almond milk
A pinch salt
2 tbsp Suncore Foods® Goji Berries
1/2 cup chopped almonds
For the Parfaits:
1. Parfaits — Place the strawberries, red currant, agave and Suncore Foods® Red Beet Powder, and Suncore Foods® Pink Pitaya Powder in a food processor and blend until smooth. Gently fold in the coconut yogurt and stir to combine.
2. Granola — Preheat oven to 170C/ 330F degrees. In a small bowl, combine the almond butter and agave syrup. Add 2 tbsp almond milk and stir until smooth. In a large bowl, place the Suncore Foods® Snow Quinoa Flakes and rose salt and mix to combine. Pour the almond mixture over the oats and stir until well coated. Spread the granola over the prepared baking sheet. Bake for about 12 minutes or until golden brown. If you like big chunks, let the granola cool down on the baking sheet and don’t stir until it reaches room temperature. Once it’s cold, you can break it down and add the Suncore Foods® Goji Berries and chopped almonds.