OK, so this is actually three recipes in one. Together, they took a few days and a number of different kitchen tools (dehydrator, vitamix) and somewhat interesting ingredients (yogurt starter cultures) but ultimately, the final product was well worth the wait…and the stress of the experience. I mean, I’ve heard of waiting for the pot to boil- but never the yogurt to culture or the buckwheat to dehydrate.
Obviously, these recipes can be created and used separately as well (I used the yogurt in vegan gluten free dinner rolls and focaccia and ate the granola for weeks as breakfast and diverse snacks)….I also know that pitaya isn’t that easy to come by so if you want to make a parfait similar to this one, I bet strawberry, raspberry or a mango smoothie would be pretty yummy as well.
Pitaya (Dragon Fruit) Smoothie:
- 1 pack frozen pureed pitaya (dragon fruit) (you can forget about getting fresh in Rome…sometimes I just wish I lived in Thailand!)
- 1 frozen banana
- ½ cup chopped pineapple
- 1 cup coconut milk (any other plant-based milk would do)
- Blend (I used my Vitamix) and serve
- 2 cans full fat coconut milk (I used Biona brand)
- 2 tsp agar agar flakes or powder
- 1 ½ tsp probiotic yogurt starter culture (amount varies depending on brand…read the instructions!)
- 2 tbsp maple syrup
(I normally don’t add equipment, but without some of this stuff…it will be impossible to make yogurt)
- Glass jars with lids
- Medium saucepan
- Measuring spoons
- Heat the coconut milk and maple syrup over medium heat (to a small boil) and remove from heat.
- In a glass bowl, allow the milk to cool until it’s warm.
- Dissolve the agar agar in another bowl with about 2 tbsp hot water. Stir well.
- Once agar agar is fully dissolved, add it to the warm coconut milk. Stir well.
- Pour the mixture into a (sterilized!) glass jar with a lid. Cover and place in the dehydrator at 110F (if you don’t have a dehydrator, you can set oven to 100F, but I’ve never tried it)
- Allow the yogurt to culture for at least 8 hours (I did mine for 24 for a very tangy flavor)
- Place in the fridge for a minimum of six hours. At this point, the yogurt will be pretty thin. It will thicken as it cools.
- Store in the fridge for up to two weeks.
*Don’t worry if the yogurt separates once it has been in the fridge and is yellowy and translucent on the bottom and white and thick at the top. (I totally freaked out the first time but then realized it was normal…thank you Google!) Just stir to combine and eat!
Cinnamon Lucuma Mixed Berry Granola
*The original recipe is for “Cinnamon Cherry Granola” and can be found in Kris Carr’s cookbook, Crazy Sexy Kitchen.
- 1 ½ cups buckwheat groats (soaked 6 hours to overnight in water)
- 1 ½ cups sunflower seeds (soaked 6 hours or overnight in water)
- ¾ cup pumpkin seeds (soaked 6 hours or overnight in water)
- ¾ cup hemp seeds (soaked for a few hours in water)
- ¾ cup almonds (soaked for 6 hours or overnight in water)
- ¾ cup pecans (soaked for 6 hours or overnight in water)
- ¼ teaspoon Himalayan or sea salt
- 2 ½ cups raw coconut sugar
- 1 cup lucuma powder
- ¼ cup coconut flour
- 2 tbsp powdered cinnamon
- seeds from 2 vanilla beans
- 2 cups mixed berries
- Once the buckwheat has been soaked, place on a dehydrator sheet and dehydrate for at least 12 hours at 110-115F or until light and crisp
- Place the buckwheat in an airtight container while waiting for the other seeds and nuts to soak
- Combine the soaked nuts and seeds with the dehydrated buckwheat and the remaining ingredients. Mix well to make sure that everything is coated well with the sugar and lucuma
- Place the mixture on dehydrating trays without the teflex sheets and dehydrate 18-24 hours at 115F. It should be very crunchy with no moisture when it’s done
- After about four hours, break up the large pieces and clumps and place back in the dehydrator
- Store in an airtight container
For the parfait:
- Simply layer the ingredients in the desired order and enjoy! xx