Come to the crunch

De­li­cious for dessert, or a real treat for break­fast, these pretty par­faits are also a feast for the eyes.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL – THE CAKER -

Serves 4

This is a very sim­ple recipe, per­fect for ei­ther break­fast or dessert, and each com­po­nent is adapt­able, depend­ing on what you have on hand. If you’re not a matcha fan, you could mix the yoghurt with co­coa powder or cin­na­mon, and you could use any fruit you like. The idea is for each spoon­ful to be sub­tly sweet, tangy, creamy and crunchy all at once.

MATCHA BLACK­CUR­RANT PAR­FAITS

1½ cups frozen black­cur­rants, de­frosted but

not drained

2 tbsp liq­uid honey or maple

2 cups unsweet­ened co­conut yoghurt

2 tsp matcha powder

½ cup your favourite gra­nola

Com­bine the de­frosted black­cur­rants and honey/ maple in a small bowl and let stand un­til the berries start to re­lease even more of their juice, about 10 min­utes.

Com­bine the co­conut yoghurt with the matcha powder and mix well.

To as­sem­ble each par­fait, layer the yoghurt and the black­cur­rants with their juice be­tween 4 glasses (try to do 2 lay­ers of each). Top with a sprin­kling of gra­nola.

Serve im­me­di­ately.

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