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Double Blueberry Breakfast Parfaits with Easy 10-minute stove-top Granola

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In the mornings it has to be quick. But still delicious, nourishing and filling. A lot of criteria to fit. A challenge, but not impossible. Double Blueberry Breakfast Parfaits with 10-minute Stove Top Granola is one of the best things you could have in the morning. Prepare the night before, enjoy in the morning. Literally, just take it out of the fridge, and there you go!

What’s special about this recipe?

The combination of the textures and flavours from the jelly-like chia pudding, the softened blueberries, the creamy yoghurt and the crispy granola. Not only the different textures work in great harmony together but also the flavours are amazing in combination.

Also we are not using your regular granola from the oven but a really simple one, that is made on the stove top. Ready in 10 minutes, super crispy, super delicious.

What are parfaits and what’s in it?

Parfaits are a dessert/ snack or breakfast that is usually served in a glass or a jar. Depending on the meal you have it for it usually is yoghurt or a dessert cream paired with fruits and layered up in a jar. The different layers make it more fun to eat and combines the flavours perfectly.

In our breakfast parfait we are having 3 different layers. The first one is a blueberry chia pudding. A creamy combination of blueberries, chia seeds and plant based milk. The second layer are blueberries. I believe frozen blueberries that have been thawed work best, because they add a bunch of flavour with their juice that is all over the jar now. Our third layer is just a delicious layer of plant based yoghurt (oat is my favourite) and our fourth and top layer is the crispy pan-fried granola!

Are they healthy?

Yes, yes and yes! Loaded with nutrients! So, let’s take it one at a time. The chia pudding is a great way to already have a super nutritious breakfast! Chia Seeds are loaded with fibre, protein and Omega-3 fats. Plus a bunch of minerals! The fibre really supports your digestive system and will keep you full for longer.

The blueberries, too, are loaded with fibre and vitamins, as any fruit is. The plant based yoghurt usually has a healthy amount of carbs and most also have probiotics in them too. And the granola, adds a great mix of carbs from the oats, fats from the almonds and some delicious sweetness (and even some nutrients) from the honey. All in all a very balanced breakfast with a combination of all food groups.

When and how to have it & meal prep friendly?

It is best to prepare everything the night before. So you make the chia pudding and layer the parfaits and make the granola ahead of time. Keep the jars in the fridge overnight and store the granola extra in an air-tight container outside of the fridge. In the morning just grab the jars, top with the granola and enjoy! You could also have this as a delicious snack or dessert. And as said, it works great for meal prep!

I hope that will add a fun twist to your breakfast and that you will have them over and over again (just as I do)! A delicious way to make your mornings a bit more nutritious!

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Double Blueberry Breakfast Parfaits with 10minute stove top granola

Easy, nutritious, delicious. We all need a delicous & quick healthy breakfast that'll fill us up and keeps us full! This is the most delicious solution!

Course Breakfast, brunch, Dessert, Snack
Prep Time 15 Minuten
Chilling time: 4 Stunden
Total Time 4 Stunden 15 Minuten
Servings 3 servings
Calories 298 kcal

What you will need

For the Chia Layer

  • 30 g chia seeds
  • 150 ml (plant based) milk
  • 100 g frozen blueberries
  • 1 tbsp honey

For the other layers:

  • 300 g (plant based) yoghurt
  • 200 g frozen blueberries
  • some fresh blueberries for garnish

For the super quick granola:

  • 1 tbsp vegan butter or oil
  • 1 tbsp honey
  • 3 tbsp rolled oats
  • 2 tbsp walnuts chopped up roughly
  • 1 tbsp coconut flakes
  • 1/4 tsp cinnamon
  • a sprinkle of sea salt

How to

  1. Mix all of the ingredients for the chia pudding and let sit in the fridge for 4 hours to overnight.

  2. Layer the jars with the chia pudding, on top the thawed frozen blueberries and on top the yoghurt.

  3. For the granola melt the vegan butter and honey in a pan until it is hot and starts to bubble. Add the chopped nuts, oats, coconut flakes, cinnamon and coconut shreds and keep on medium high heat for about 5 minutes, stirring constantly. When golden brown, take off the heat and add it to a bowl. Let it cool (the cooling will make it crispy). Once cooled add on top of the parfaits along with some blueberries! Serve and enjoy!

Happy Cooking,
Enjoy,
Katie // Une Petite Cuisinière

Unbelievably Good Vegan Half-baked Cheesecake with secret ingredient (healthy)

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You‘ll be like .. cheesecake – vegan?? Seriously? Well, obviously it’s not cheese but really, it is at least as good! The consistency is absolutely amazing (identical to cheesecake) the ingredients are super nutritious, and the flavor is just 100% convincing! I promise!! 

Why vegan?

We probably all have a recipe for a delicious non-vegan cheesecake. So why not switching things up? And honestly, I love a nice challenge. Plus my bestie currently is vegan so I needed to get creative with coming up with a dessert recipe for her! (I already have 2 on my blog, bit we needed something new! Find the banana bread recipe here and the black bean brownies recipe here )

What is special about this dish? 

VEGAN CHEESECAKE! Isn’t that special itself? And then that the ingredients are really wholesome and nutrient dense too!! And of course our special ingredient: silken tofu!! No, it won’t taste like tofu in the end, and yes it works really well. 

Why using silken tofu in a dessert recipe?

Silken Tofu is a super soft tofu, almost a yoghurt consistency. This is great for creams, pudding or as here cheesecake but in vegan. It also has a very mild flavor and when blending it becomes really smooth. When baking, it helps to keep everything stick together while remaining that cheesecake consistency!  

How to make vegan cheesecake:

Here we have two different things to make because we have 2 different layers. The first layer is the crust. Here we do not do a regular cookie layer but more like a baked energy ball one and it‘s heaven. Basically it comes down to blending up oats, almonds and dates and that’s it! 

For the actual „cheesecake“ layer it is really not more difficult! You just need to add soaked cashews, silken tofu, maple syrup, oil, fig preserves and cornstarch to a blender and blend until it is creamy and smooth! If you have a high speed blender you do not essentially need to soak the cashews but if it doesn‘t have too much power, I would recommend soaking them!

When the first layer is done you need to press it into a cake pan and then pour over the blended „cheesecake“ filling. To finish off just top with sliced up figs and bake in the oven! That’s it!

A few notes on the recipe:

After taking it out of the oven, the consistency of the cake will be rather creamy. When you let it sit for a little while it will get firmer! Store in the fridge. About 20 minutes before eating take it out of the fridge. That way it will taste better! 

I hope you really like this recipe and that you‘ll love this little twist to your average cheesecake! 

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Healthy Vegan Half Baked Cheesecake with Silken Tofu

A delicious and healthy twsit onto your regular cheesecake. The silken tofu makes the consistency amazing and it tastes incredible too!

Course brunch, Dessert, Snack
Prep Time 15 Minuten
Cook Time 45 Minuten
Total Time 1 Stunde
Servings 8 slices
Calories 293 kcal

What you will need

For the base:

  • 100 g rolled oats
  • 30 g almonds
  • 200 g dates
  • a pinch of sea salt

For the "cheesecake" filling

  • 250 g silken tofu
  • 40 g cashews soaked overnight
  • 100 g coconut cream (just the firm part of the coconut milk! This is best seperated when putting the can in the fridge for about 2 hours)
  • 100 g maple syrup
  • 2 tbsp oil
  • 1 tbsp fig preserves
  • 2 tbsp cornstarch
  • 4-5 figs sliced up

How to

  1. Preheat the oven to 180°C.

    To a food processor add all of the ingredients for the base and blend until it forms a sticky paste. When too dry, add more dates or some oil, when too sticky, add more oats.

  2. Line a 20x20cm cake pan (or a springform pan) with parchment paper. Add the blended mixture and press to the bottom so it forms a flat layer.

  3. Into the food processor now add the ingredients for the "cheesecake" layer and blend until very creamy. Pour over the first layer.

  4. Top with the sliced figs and bake for about 45-55 minutes until the top gets golden brown.

  5. Take it out of the oven. The cake will get firmer the longer you let it sit. Store in the fridge and take out at least 20 minutes before eating for best flavor! Enjoy!

Happy cooking, 

Enjoy,

Katie

Better than Store-bought 15-minute beetroot hummus

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Hummus. We all know it – we all love it! That creamy, tangy goodness that we spread onto bread, enjoy in pita, top every bowl with and dip our veggies in to make them more delicious! A staple in most households – and still, most people buy it at the store while it is SO easy to make!

What is hummus?

Hummus is a dip or a spread that originated and nowadays is found in Middle Eastern cuisine. It has a very smooth consistency and is made out out chickpeas, tahini (which is a sesame paste), olive oil, garlic, and spices. It typically is enjoyed with some fresh Pita bread. Hummus is very popular among the vegan nutrition because it works great as a spread on bread or as a dairy free dip and is pretty healthy!

What is special about this dish?

Regular hummus, as I said is made out of chickpeas as its main ingredient. But this one is a little bit different and perfect for fall! Besides Chickpeas, the star of the show is beetroot. Beetroot is a quite popular ingredient to be added to hummus because its slightly sweet flavour just works in perfect harmony with the creaminess and tanginess of the hummus. So instead of plain hummus, we are switching things up a little bit and making a delicious beetroot hummus!

How do you make hummus?

The entire process is pretty simple, and will take you a maximum of 10 minutes. To make it, you definitely need canned chickpeas. It is possible to use dried ones, but you will have to cook those for 1,5-2 hours before being able to make the hummus, which is pretty time consuming! So I prefer to go for canned ones. You add those to a blender or a food processor (either works) along with a few other ingredients and blend it until it’s creamy. It really is this simple and does not ask for any other cooking!

The secrets to making a really good hummus

There are a few things you can look out for when making hummus to take it next level. First, use canned chickpeas or ones that are boiled really softly. Second, use a good Tahini. This is a sesame paste you can find at most supermarkets and has a runny consistency but I would recommend buying it at an asian store. The Tahini there is just more liquid and will make the hummus creamier! If you cannot make it to an asian store, I recommend at least checking the ingredients list. A good Tahini has Sesame seeds as its only ingredient.

My third tip is to preserve some aquafaba (this is the liquid the chickpeas come in when canned). Adding this will keep the hummus really creamy. My fourth, and last tip is to use a splash of vinegar. As weird as it may sound, it really makes a difference! It adds this tanginess that makes a hummus really good. Sometimes lemons are used, but I would really recommend doing some vinegar!

Is beetroot hummus healthy?

It definitely is! Chickpeas are very healthy since they are high in protein and high in fibre. The Tahini and Olive oil add some healthy unsaturated fats, which makes a great nutritional value for a dip! The beetroot adds some natural sweetness and vitamins! Another reason why it is loved by the food industry is because it is healthy!

How to best have it

Really with anything, you would have regular hummus with. On top of some toasted bread with some avocado, or to dip some veggies in. Also works great on top of (buddha) bowls, in pita bread or on top of a rice cracker. You can even just thin it out with water and lemon juice to make a salad dressing! So the options are endless… and all delicious!

I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!

I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!

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Better than Store-bought 15-minute beetroot hummus

The best creamy & delicious beetroot hummus ever. Better than any premade takeout version!

Course Appetizer, Side Dish, Snack
Cuisine arabian, middle eastern
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 5 servings
Calories 144 kcal

What you will need

  • 1 can chickpeas
  • 2 small beetroots (precooked)
  • 1 tbsp Tahini
  • 2 tbsp Olive Oil
  • 2 tsp vinegar (white wine vinegar works best)
  • 3-4 tbsp aquafaba (the liquid canned chickpeas come in)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika powder

How to

  1. Drain the chickpeas but preserve the liquid they were in. Add them to a blender along with all the other ingredients and 3-4 tbsp of that preserved liquid. Blend until smooth! If it is too firm, add more olive oil or aquafaba. But be aware that beetroot hummus will not be as creamy as normal hummus because of the beets in it! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

The only healthy Plum Compote Recipe you’ll ever need

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Plum compote = Zwetschkenröster

Plum Compote – an austrian staple

If you are not from Austria and have never heard of plum compote or Zwetschkenröster I can understand that you may be confused about this. Zwetschkenröster is a compote made out of plums, which mostly is eaten with Curd Cheese Dumplings (Topfenknödel) or Kaiserschmarren. It is sweet and still have fruit chunks in it so it is not the same as jam.

Traditional plum compote & how it is made

There is more than just the country it comes from, that connects me to plum compote. I have always had a passion for cooking from an early age on, and apparently a very big one for plum compote. A few years ago my parents showed me pictures of me, when I was a little kid, 2 years old or so, sitting on the counter in the kitchen and making curd cheese dumplings and plum roaster with my uncle. So yes, this is a very traditional recipe.

In Austria you can find it in pretty much any house hold, which makes sense when you realise how easy it is to make. And how delicious it is to enjoy. Making this actually is pretty simple. It really just is cooking plums with sugar, lemon juice, spices and some cornstarch until the skin separates slightly from the fruit. Then you let it cool down and fill it into jars. That is it.

What it special about this dish?

The only really special thing here is that it is healthy. Regular plum compote comes with loaded sugar, which obviously is not healthy so we are making a healthier version of it. Besides this, not too much is fancy here because we want to keep it quite traditional.

How to make it healthy

The main ingredient, the plums, stays the same of course. But instead of regular, white, refined sugar, we are using a mixture between coconut sugar and dates. Both of these have a great sweetness but are packed with less actual sugar and come with fibre, which makes the sugar be digested better.

How to best have it:

As I already mentioned, you can have this really well with desserts such as Kaiserschmarren (which is like a destroyed dutch baby) or with dumplings. I also love to have it on top of yoghurt with some granola or with some ice cream. I am sure this would also work really well on top of a creamy porridge. It is a great addition to pretty much anything sweet!

I hope that you will enjoy this recipe and that you will also have memories that are as great as mine!

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Healthy Plum Compote

A healthy version of the austrian classic. Perfectly sweet and juicy plums cookeed into a long lasting and super delicious compote!

Course Breakfast, Dessert
Cuisine austrian
Prep Time 10 Minuten
Cook Time 1 Stunde 15 Minuten
Total Time 1 Stunde 25 Minuten
Servings 2 jars à 3 servings
Calories 133 kcal

What you will need

  • 1 kg plums
  • 50 g dates
  • 50 g coconut sugar
  • 1/2 tsp cinnamon
  • a sprinkle of sea salt
  • 1/2 lemon
  • 2 tsp cornstarch
  • 50 ml water

How to

  1. Cut all of the plums in half and remove the pit. Slice the dates very finely or cut them into amll pieces. Add them to a pot along with the coconut sugar, water, lemon juice, salt, and cinnamon. Bring to a boil, then reduce the heat and let it simmer for about an hour at medium heat.

  2. After an hour you will see that the skins of the plums started to seperate from the fruit and are rolling in a littlw bit. Now combine the cornstarch with 1 tablespoon of water in a seperate bowl and whisk until smooth. Pour it in and stir through the compote very well so everything is combined.

  3. Take off the heat and let cool. Then fill into jars and stor ein the fridge! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière