Pomegranate and almond butter parfait

Weekends are for napping and slowing down! Who's with me?!

During the week, I usually have so much to do that I just pump out cakes, treats and photographs for my cake business. My meals/snacks are often an ugly brown (cacao banana smoothie) or an ugly green yellow (kale with nutritional yeast).

This past weekend, I was able to slow down to breathe, play with my food and my camera.  I'm working on developing a few wintery recipes for you, especially those that involve CAKE! 

In the meantime, I've been dreaming a lot about the peanut butter and jelly combo. Well, ok... I prefer almond butter than peanut butter and a range of berries rather than just strawberry jam. Inspired by PB&J, I've made this pomegranate and almond breakfast parfait for you ;):

The pomegranate and raspberry chia jam is a tastier version of the jelly counterpart in PB&J. The pomegrante arils adds a tartness and crunch to every bite. The almond butter adds a decadent, rich and earthy gooiness. And the buckwheat smoothie makes it ideal for breakfast. All of the other components are just there because yum.

Enjoy lovelies xo

Print Recipe

5 from 1 vote

Pomegranate and almond butter parfait

Servings: 2

Ingredients

Buckwheat porridge

• 1 cup buckwheat, soaked overnight
• ½ banana or sweetener of choice
• 2 tbsp plant-based milk, such as almond, soy or coconut
• 1 tbsp almond butter
• 1 tsp vanilla extract or vanilla bean powder
• ¼ cup raspberries, optional

Pomegranate and raspberry chia jam

• ½ cup pomegranate arils
• ½ cup raspberries
• 1 tbsp chia seeds
• any light-coloured sweetener, such as rice malt syrup or maple syrup

Almond butter mixture

• 2 tbsp almond butter
• 2 tbsp plant-based milk, such as almond, soy or coconut

To decorate

• 2 tbsp almond butter
• ¼ cup pomegranate arils

Instructions

• For the porridge: Drain and rinse the buckwheat. Put all porridge ingredients except the raspberries in a small blender and whizz until very smooth. If desired, remove half of the mixture and set aside. Put the optional raspberries in the blender and whizz until smooth.
• For the jam: Add all ingredients except the pomegranate arils to a small saucepan. Add a dash of water and bring to a simmer. Mix until there are no lumps and the mixture has thickened. Remove and set aside.
• For the almond butter mixture: In a small bowl, mix the almond butter with the coconut milk until smooth.
• Layer all ingredients in 2 jars and top with almond butter and pomegranate arils. Enjoy!

Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!