Red, White and Blue Parfaits with Millet Granola
(Makes 4 to 5 servings)
Ingredients:
Millet Granola
½ cup pitted dates, soaked in ¾ cup of warm water
2 tablespoons ground flax seeds, soaked in 6 tablespoons of warm water
2 cups rolled oats
½ cup sliced almonds
¾ cup millet
1 tablespoon ground cinnamon
1 teaspoon ground ginger
Sea salt to taste
½ cup raw pumpkin seeds (pepitas)
½ cup raisins, soaked
Fruit
1 ½ cups fresh blueberries
1 ½ cups fresh strawberries, cut into bite sized pieces
Whipped Cream
8 ounces silken tofu
3 tablespoons date paste
2 tablespoons dairy-free milk, your favorite
1 to 2 tablespoons vanilla extract or powder
Directions:
1. Granola: Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. In a small bowl, combine dates and ¾ cup of warm water. Let stand at least 5 minutes or more.
3. In another small bowl, combine the flax seeds and 6 tablespoons of warm water and let stand about 5 minutes. In a large bowl combine the next seven ingredients, through pepitas and mix thoroughly.
4. Place the dates with the liquid in a high-speed blender and blend until smooth. Stir the pureed dates and the soaked flax seeds into the large bowl with the oat mixture. Mix thoroughly.
5. Drain the raisins and then add them into the oat mixture and mix thoroughly. Add all of the mixture to the lined baking sheet and spread to an even layer.
6. Bake 25 to 30 minutes or until golden, stirring every 10 to 15 minutes. After baking to a golden brown, cool and then store covered, at room temperature up to 30 days or freeze, covered for up to 3 months.
7. Whipped Cream: place all the ingredients in a blender and process until very smooth. Chill for at least 1 hour, if you can.
8. Assembly: Start by layering the granola on the bottom, followed by the cream, blueberries, and strawberries. Repeat. Top with one more dollop of the cream, a sprinkle of the millet granola and any left-over fruit. Will store in the refrigerator for about 2 days.
Enjoy.
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