This dairy-free, gluten-free layered masterpiece is an incredibly tasty and healthy breakfast to take with you on busy mornings.

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Recipe Summary

Servings:
4
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Ingredients

For coconut quinoa:
For cherry compote:

Directions

Instructions Checklist
  • To make coconut quinoa, place quinoa and almond milk in a medium sauce pan and bring to a simmer. Cook until milk has dissolved. Add coconut milk 4 ounces at a time, stirring gently until liquid evaporates. Add salt. (Do not let milk absorb completely. Leave a little so that it is nice and creamy.) Once you have achieved desired consistency, remove from heat, cover, and set aside.

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  • To make cherry compote, place cherries in a medium frying pan with water, salt, and cardamom. Cook for 10 to 15 minutes until cherries have released their juices and sauce starts to thicken. When sauce has a thick consistency, add maple syrup and stir. Cook for another 2 minutes and remove from heat.

  • Toast almonds in a small frying pan over low heat until they just start to brown. Remove from heat.

  • To assemble in a 16-ounce mason jar (or two 8-ounce jars), layer in this order: coconut quinoa, cherry compote, toasted almonds, shredded coconut. Continue until you reach the top of the jar. Enjoy warm, or store with a lid in an airtight container for several days in the refrigerator. Reheat if you like, or it is also great cold.

Tips

Recipe provided by Jodi of What's Cooking Good Looking

Nutrition Facts

494 calories; fat 23g; saturated fat 18g; carbohydrates 67g; insoluble fiber 9g; protein 11g; sodium 254mg; calcium 141mg; iron 3mg.
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