Snappy name, huh?
‘Parfait’. This is where the naming gets interesting. (If you’re into this kind of thing…)
In France, a parfait is a frozen desert made from a base of sugar syrup, egg, and cream. In Northern America, a parfait is a variant of the French-style desert, laying fruit and cream. In the UK, however, a parfait is a very smooth meat paste. Oh hubba hubba…boke.
I’m just going to throw it out there: this breakfast is none of the above. How perplexing it would be to sit down to breakfast and be given a glass of meat paste. I don’t care how smooth that shit is, it’s not going to be on my breakfast table.
This dairy-free breakfast is essentially just some tarted up grains. Ok, it’s slightly better than that. In fact, it’s bloody delicious. If it wasn’t, I wouldn’t have bothered rummaging around the garden to take pictures of it. That, I can assure you!
My neighbour’s apple tree is currently bearing fruit, and is kindly donating a portion of it to my garden. Since they’d only go to waste on the ground, I take it upon myself to go and collect them. It’s a tough job, but somebody has to attend the free fruit.
I like to think of myself as an adventurer, partaking in some exciting food foraging. Urban scrumping? I’m right up there with the daredevils of London town. Shake in those boots. Go on, I dare you!
Scrumpety scrump scrump!
Spiced apple three-grain breakfast parfait
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serve with: on its own or top with some nuts, cacao nibs…whatever you fancy!
Freezes well? Probably not, but it keeps well in the fridge for a good 3 days
- 1 apple
- 1 teaspoon of cinnamon
- 1 teaspoon of cornflour
- A squidge of liquid sweetener (agave or maple), or a few teaspoons brown sugar
- 1 teaspoon lemon juice
- A wee pinch of salt
- 40g quinoa
- 10g buckwheat groats
- 15g oats
- A few cups of water
- Wash your apple, you filthy monkey.
- Chop your apple up into chunks and pop in a frying pan along with the cinnamon, salt, lemon juice and a healthy glug of boiling water. Half a cup should be good to start with.
- Let the mixture heat for a minute or so, and then add the cornflour and sweetener. Give it a stir from time to time.
- Heat the mixture until the apple has softened, and the water has mostly cooked off. You should be left with soft apple chunks in a sweet, sticky, cinnamony sauce.
- Let that cool.
- Add your oats, quinoa and buckwheat to a separate saucepan, along with a cup and a half of boiling water, plus a pinch of salt. Cook the grains on a low-medium heat, and add water as necessary. Stir often.
- Once the grains have swelled up and completely softened, and there is no water left in the pan, take the pan off the heat.
- Allow to cool completely.
- Layer the apple mixture and the grain mixture as you like. Sprinkle the top with some brown sugar, or some crushed nuts. Or go crazy and add some cacao nibs. Do yo’ thaaang!
- Get your face all up in it.
You can soak your grains in some boiling water, allowing them to sit and soak for a while before you cook them. This reduces the length of time that you have to cook them for. This is what I do most evenings with my porridge – it just cuts on cooking time in the morning!
With regards to proportions of the grains – that’s completely up to you! I would say, however, that the oats and quinoa cook slightly quicker than the buckwheat, so the oats might go a bit mooshy if you have to cook the grains for a long time.
Unless you like to weigh your food, or know exactly how much is in it, this recipe is easily done by eye. Don’t get too hung up on the exact quantities of each – it’s fun to play around with different proportions of grains! And of course, you can use whichever, and as many grains as you like. Cous cous might be a bit weird though…
If you want to know roughly how much you’re adding but can’t be bothered with the scales:
1/4 cup uncooked oats is ~20-25g
1/4 cup uncooked uncooked quinoa is ~40-45g
1 tablespoon uncooked buckwheat is ~10g
If you want a more creamy grain mix, you can cook it up with some kind of milk: almond, rice, soy, coconut, goat, camel…
Not creamy enough? Cook it with a tin of coconut milk. But maybe save that for a special occasion. A special occasion where you’re not expected to move for the next 2 hours – it will be quite rich!
This keeps in the fridge well for a good 3 days – 4 at a push. Just cover it with cling film and away you go. Alternatively, cook up a mass batch of grains and refrigerate it separately, adding fresh fruits and layers in each day. Winner winner, baba ghanoush for dinner.
Bon appétit friends!