Plum Parfait and Gluten-Free Granola

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Weekend Brunch

Ingredients:

Gluten-Free Granola:

• 1 cup (240 ml) gluten-free old-fashioned rolled oats
• ¼ cup (60 ml) pecans
• ¼ cup (60 ml) almonds
• 1 tablespoon (15 ml) flax meal
• ¼ teaspoon (1.25 ml) ground cinnamon
• ¼ teaspoon (1.25 ml) ground cardamom
• ¼ cup (60 ml) agave syrup
• ⅛ cup (30 ml) melted coconut oil
• 1 egg white, whisked until frothy
• ¾ teaspoons (3.75 ml) vanilla extract
• ¼ cup (60 ml) unsweetened coconut flakes
• ¼ cup (60 ml) dried cranberries

Plum Compote:

• 2 cups (470 ml) plums, sliced
• ¾ cup (180 ml) sugar
• 1 cinnamon stick
• 2 star anise
• ¼ cup (60 ml) apple cider vinegar

Plum Parfait

• 2 ½ cups (590 ml) Greek yogurt
• 2 cups (470 ml) Plum Compote
• ½ cup (120 ml) Gluten-Free Granola
• 1 ½ tablespoons (22 ml) balsamic glaze

Method:

For the Gluten-Free Granola:

• Preheat oven to 350 F (175 C). Line a sheet pan with parchment paper.
• In a large bowl, combine the oats, pecans, almonds, flax, cinnamon, and cardamom. Stir to combine.
• Stir in the agave syrup, coconut oil frothy egg white, and vanilla. Stir well using a silicone spatula, until the mixture is well combined.
• Turn the granola out onto the lined tray and using the spatula, press down to spread in an even layer.
• Bake for 10-12 minutes.
• Stir the coconut flakes into the granola, then spread back into an even layer using the spatula. Bake until golden and aromatic, 10-12 minutes more.
• Allow the granola to cool at room temperature undisturbed, 40-45 minutes.
• Top with the dried cranberries and break the granola into clumps with your hands. Reserve until needed.

Plum Compote:

• In a saucepan over medium heat, combine the plums, sugar, cinnamon stick, star anise, and vinegar. Cook, stirring often, until broken down and thickened, 10-15 minutes.
• Remove the pan from the heat, allow to cool to room temperature, and refrigerate until needed.

For the Plum Parfait:

• Spoon some yogurt into parfait glasses or jars. Top with some of the Plum Compote, then some Granola and a drizzle of the balsamic glaze. Repeat the layers and serve immediately.