Breakfast Parfait + My New Food Discovery

Isn’t it somehow surprising that although I am such a sucker for breakfast, this is my first breakfast recipe on WSBH? So if you would like to see more breakfast inspirations please let me know in the comments below and I will show a bit more about what’s being served in the #WhenSweetBecomesHealthy house in the mornings. But I have got some more cool things to talk about: a new healthy ingredient which I have been using a lot lately! And it’s so perfect for breakfast parfaits like the one I am going to show you today.

Conscious eaters, hand up who wants to know about my new food discovery? It is called basil seeds (and yes, you are dead right to assume that’s the seed of the basil herb). Basil seeds have been used in Asia and the Middle East for desserts and drinks for many years. So how did I get my hands on these in the first place? I found them in an organic food shop in Taiwan and after a bit of research it turns out that they have similar characteristics to chia seeds. They become very gelatinous when soaked in liquid and they also contain a lot of nutrients such as potassium, manganese, calcium, copper, magnesium, folates, and vitamin C.

So why would I use basil seeds instead of chia? From a nutritious and taste point of view they might be very similar but when it comes to soaking up liquid, basil seeds take up at least the doube amount of liquid than chia. That means that they fill you up much longer. Plus basil seeds soak up liquid almost instantly – no waiting here – your breakfast basil seed parfait thickens in no time. It is absolutely brilliant if you are in a rush to throw together a nutritious filling breakfast. I kept this breakfast parfait really light mixing the basil seeds with coconut milk and adding dragonfruit for the purple layer and spirulina and wheatgrass for the green layer.

The highlight of the brekkie parfait? You guessed it! Homemade vegan ombre pink raspberry chocolate. Find the recipe below!

Breakfast Parfait with Basil Seeds (makes 2)

  • 3 tbsp basil seeds
  • 3 cups of coconut milk (or hazelnut milk tastes amazing as well)
  • 3 tbsp maple syrup
  • 2 tsp raspberry powder
  • 2 tsp dragonfruit powder (just blends)
  • 1 tsp spirulina
  • 1 cup coconut yoghurt
  • 1 tbsp pureed fresh raspberry powder

Mix the basil seeds with the coconut milk and let soak for 5 minutes. You will notice how the basil seeds plump up and become gelatin like. Divide the mixture into 3 small bowls and add 1 tbsp. maple syrup to each bowl. Add the raspberry powder to the first, the dragonfruit powder to the second and the spirulina to the third bowl and mix well. Now start filling your parfait glasses by spooning in the raspberry mixture followed by the dragonfruit mix. You can also layer in some fruits if you like. Keep layering with the spirulina mix. Lastly mix the coconut yogurt with the pureed raspberry and add on top of your breakfast parfait. Decorate with homemade chocolates, flowers or fruits.

In case you would like to know how to make these cute breakfast pudding toppers here is the recipe. Or click here for more white vegan chocolate inspiration:

Basic Recipe for 1 x 100g Bar of Vegan White Chocolate

  • 50g cocoa butter (melted)
  • 1 tbsp coconut milk powder (from the Asian store)
  • 1 tbsp Erythritol (alternatively use icing sugar)
  • pinch of salt
  • 1/4 tsp ground vanilla
  • 2 tbsp raspberry powder

Melt the cocoa butter in the microwave for 30 seconds or using a double boiler until it has becomes completely liquified. Whisk in the coconut powder, salt, Erythritol and ground vanilla and whisk until well combined. Lastly add the freeze dried raspberry powder. Let the mixture cool down for at least 15 minutes. Now grab your chocolate mould set it on a tray which will make it easier to transfer the whole thing to the fridge later. Carefully pour the chocolate mixture into your moulds. Transfer to the fridge for at least an hour to give the chocolate time to set.

If you try this recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #whensweetbecomeshealthy on Instagram so I can see your creations in action. <3

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