(Originally published on 10 March 2016 at https://CornFreeHippie.com)
Sometimes breakfast needs to be changed up or it changes because of a need. This morning we were out of our gluten free oats therefore our "granola" cereal option was out. So this Corn-Free Mama got creative and was inspired by a meal the Mini-Foodies and I shared with dear friends at Green Grub in Turlock, CA. The cafe's version used fortified almond milk (we were not yet reactive to the vitamins) and a granola. My version uses a protein filled smoothie (for a vegan option, omit collagen) and a seed & nut crumble inspired by my Cashew Ginger Pie Crust that tastes more like peanut butter, but is legume free.
Seed & Nut Crumble
3/4 cup roasted, unsalted sunflower seeds
¼ cup cashews
5 Medjool dates, pitted
1 Tbsp. chia seeds
1 Tbsp. coconut oil
1 - 2 tsp. powdered ginger
Method
Pulse all ingredients in a food processor until they resemble a course to fine meal depending on your desired texture.
Tropical Smoothie
1 banana
2 small naval oranges, peeled
1 cup water
¼ cup hemp seeds
1/8 - ¼ cup hydroselated collagen
1 Tbsp. chia seeds
2 cups frozen mango chunks
1 cup frozen pineapple tidbits
Method
Blend all ingredients except frozen fruit in Blendtec on "Whole Juice" setting or in other high-speed blender until smooth.
Add frozen fruit.
Blend on "Smoothie" setting or until smooth.
Mango "Frosting" (optional)
1 cup mango purée
½ cup coconut butter
1 - 2 Tbsp. coconut oil
Method
Blend all ingredients in Blendtec or other high-speed blender until smooth & fluffy. You may need to adjust amounts or add water depending on how cold the purée is.
Optional Toppings
Ground roasted & unsalted sunflower seeds
Ground roasted golden flax seeds
Chia seeds
Assembly
Choose your parfait vessel.
Place a layer of crumble at the bottom.
Cover with a layer of smoothie.
Top with ground seeds.
Add a second layer of crumble followed by smoothie and seeds.
Top off with frosting. Enjoy!
