Tag: granola

Categories
Sweet

Plate Parfaits

one and a half slices greek yogurt parfait recipe cacao nibs
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The OneandahalfSlices Plate Parfait

There are several OneandahalfSlices signatures: The Signature Salad, The Signature Cocktail, Skillet Cornbread (and how OneandahalfSlices got its name). This indispensable Plate Parfait is definitely a signature for the list.

For whomever has rushed into OneandahalfSlices headquarters (aka my house) mid-afternoon after eight hours at the office and claimed to be starving (you know who you are)… For whomever has woken up at HQ in the morning with only 10 minutes to spare… You have probably been served a OneandahalfSlices Plate Parfait. What is a Plate Parfait? Well… it’s a Greek Yogurt Parfait… on a plate.

It is high in protein, low in fat, great for gut health, and deliciously satisfying at almost any time of day. The go-to breakfast. The I’m Starving snack. The dessert when you really want ice cream but don’t need the sugar.

#equalpartsdisciplineandindulgence 

what you need to know

There is really no incorrect way to make a plate parfait.

Below are the ingredients I use and an example of the assembly.

one and a half slices greek yogurt parfait recipe cacao nibs
  1. berries. strawbs, blackberries, pomegranate seeds, or finely diced peaches and apples are my fruits-of-choice.
  2. nut butter. almond, walnut, sunflower, peanut, thin enough to drizzle.
  3. greek yogurt. no fat or full fat; loving my Skyr recently from Iceland.
  4. granola. homemade granola or my gluten-free amaranth granola.
  5. honey. make sure it is local. did you know that eating local unpasteurized honey can help you build tolerance to local pollens which makes allergy season less dramatic?
  6. flax seeds. for fiber and digestion.
  7. chia seeds. for antioxidants.
  8. cacao nibs. for antioxidants, mood, and immunity.

Now that you’ve got all your favs, go ahead and use a spoon to spread that thick greek yogurt onto a plate using a circular motion. Drizzle with honey and a little cinnamon if you’re feeling fancy. Then pile your fruit high in the center, drizzling the whole ordeal with your nut butter. Now it’s time to sprinkle: granola (no more than 2-3 tablespoons), chia, flax, and cacao. A little toasted fresh coconut can go a long way here as well. Ooh, and toasted chopped hazelnuts (life changing)! But you get the picture. Improv is the main game here with the Plate Parfait. 

🍓🌰🍎

More Interesting Breakfasts
Categories
Sweet

Amaranth Granola

amaranth granola gluten free healthy one and a half slices breakfast recipes
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Gluten-free Puffed Amaranth Granola

You’ve all probably tried my regular homemade granola which is massively better than store-bought granola. And my muesli, while we are on the topic of breakfast foods. But this became my new favorite this year. On a trip to Mexico with My New Roots, the resort had ample gluten-free options. Naturally insistent on sampling one of absolutely everything especially when it comes to baked goods, I tried the lot. And the gluten-free options, in my opinion, were better than the gluten-full options! Hence the birth of the Coricos Cornmeal Cookies. Anyway, this is my new favorite granola. While puffing amaranth might seem at first blush like a serious undertaking, it is one of those things that takes practice but is not particularly difficult. I have tried to describe the process well but just know you need an extremely hot pan, an extremely short time window, and a lot of patience for the first few tries. Happy puffing!

what you need

4  cups puffed amaranth

1 cup chopped raw pecans

1 cup chopped raw almonds

1/2 cup raw pepitas

3 tablespoons chia seeds

3 tablespoons golden flax seeds

2 1/2 tablespoons unrefined coconut oil

1/3 cup honey

1 cup dried fruit of choice (I like blueberries)

2 teaspoons vanilla extract

A healthy amount of cinnamon

how to make it

[heat] oven to 350

[don’t freak out] if you don’t have all the nuts and seeds. Granola is super flexible. The main focus here is on puffing the amaranth. You can use whatever nuts, seeds, dried fruit, or raw coconut is to your taste. No pressure. 

[puff] your amaranth. See notes below.

[combine] amaranth, nuts, and seeds (not fruit) in large bowl. In separate bowl, combine coconut oil, honey, cinnamon, and vanilla. You can melt the coconut oil for 10 seconds (no more) in the microwave to help combine the wet intgredients. 

[pour] the wet ingredients into the dry ingredients, and stir until well combined. 

[bake] granola in two batches spread out on parchment paper on large baking sheets. Bake for 5 minutes, toss granola with a spatula, and bake five minutes more. The granola will turn golden but should not burn. You may need a third round for 3-5 minutes depending, but you should start at 10 minutes to ensure the delicate amaranth does not burn. 

[cool] for ~20 minutes and then mix in your dried fruit of choice. Store in airtight container for up to 10 days, serving over Greek yogurt with fruit as you desire a delicious breakfast or snack. 

how to puff amaranth

Puffing amaranth takes a bit of patience. Basically, you want a super large skillet and you want to get it extra hot (this is on the highest setting on my electric stove until it starts to smoke a bit).  Add your amaranth one tablespoon at a time. It should begin to puff (popping like popcorn) almost immediately. 

KEEP THE PAN MOVING!

You should use a grease screen so keep the adorable little amaranth puffs from popping all over your kitchen. 1 tablespoon of amaranth should puff in 15-20 seconds. You want to pour it into a bowl quickly as you will notice it will start to burn (turn slightly black and smell). Try this on repeat with 1 tablespoon of amaranth at a time until you get the hang of it. 

When you’re ready, graduate to 1/4 cups of amaranth at a time.

pour in 1/4 cup,

place the grease screen,

move the pan constantly as the amaranth puffs (~20-25 seconds for 1/4 cup),

remove from pan quickly and pour into a bowl to let cool.

you should remove the amaranth from the pan while it is still popping slightly… yes… while there are still pops happening! Like microwave popcorn, guys!

It will take you maybe 10 minutes to get the hang of this process and then you’re golden.
Other Breakfast Options
Categories
Sweet

Granola

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Granola

A good granola is difficult to find and expensive when you do find it. It is also full of preservatives and overly sweet, usually with added sugars. Making your own granola is easier than you might think and a great way to ensure you get granola exactly as you like it… whichever nuts, whatever fruit, and resolution to the endless honey-versus-maple-syrup-debate. Serve over Greek Yogurt with a few slices of fresh fruit or make yourself a OneandahalfSlices signature Plate Parfait. A batch of granola will keep for 1-2 weeks in your pantry and quickly replace bagged granolas and cereal forever. And if you really want to have fun, try my gluten-free Amaranth Granola.

what you need

3 1/2 cups rolled oats

2 cups puffed kamut (I find puffed kamut makes the granola overall lighter, but if you don’t have any, just use 4 cups of rolled oats)

2 cups of nuts/seeds of choice, coarsely chopped (pecans, walnuts, almonds, pepitas | pictured here is 1 1/2 cups pecans and 1/2 cup pepitas)

3/4 cup unsweetened dried coconut flakes

3/4 cup lightly melted coconut oil

1/2-3/4 cup maple syrup or honey 

Spices: cinnamon (be generous), nutmeg, turmeric, salt, 1 tablespoon vanilla (optional)

(optional) 3/4 cup dried fruit such as cranberries, blueberries, or golden raisins

(optional) 1/2 cup semisweet chocolate chips

Note: I use coconut oil because it is slightly sweeter. Your other options are butter/ghee (makes granola buttery), or olive oil (makes granola a bit more savory). Any of the three will work.

how to make it

Preheat oven to 300. Mix rolled oats, puffed kamut (if using), nuts/seeds, and coconut in a large mixing bowl. Stir until combined, then add spices on top.

Be generous with the cinnamon (several tablespoons), sparing with the nutmeg, add a pinch of salt, and use the turmeric only if it suits you. I feel it lends an unexpected exoticism to the spice profile, but to each his own. A dash of dried ginger would likely accomplish the same thing. 

Melt the coconut oil in a bowl (note: it will melt in the microwave in about 10 seconds, and then begin to spit, spat, and fizzle noisily. Do not over-microwave). 

Add the coconut oil and maple syrup to the dry ingredients and stir gently until all the grains are completely coated. 

Spread granola evenly on parchment-lined baking sheets and bake for 10 minutes. After 10 minutes, remove from oven and stir, pressing the granola down lightly afterwards. Return to oven and bake for an additional 15 minutes. Granola should be toasted golden (the coconut and nuts will brown) but still wet. 

Remove from the oven and cool completely (about 20 minutes). Mix in dried fruit and chocolate chips (if using). The granola will keep for 1-2 weeks in an airtight container. 
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