Lemon Custard Parfait is a refreshing summer treat with a Nut Free Granola. You can enjoy these delightful layers for breakfast or take them to go.
As you may noticed, I have been making a lot of recipes with custard lately. However, If you are new to my blog, then you may not know what I am talking about. Well if you would like to find our, you may take a look by taping here SPRING TARTLETS, HAZELNUT TARTLETS.
Both those desserts are delicious and full of nutrients, nevertheless, the Lemon Custard Parfait is the easiest to make. Also it is nut free, for those of you who have nut allergies. All of my desserts are gluten free and refined sugar free, but I must admit I do use lots of nuts. One reason is because my daughter and I, we love nuts and raw desserts. Therefore I use cashews in many of my recipes and not only desserts. However, since my grandsons are having friends over to play it came to my attention that some children are even allergic to cashews.
Luckily, our boys, or no one in our family has nuts or any food allergies. Nevertheless, I use gluten free, or whole grain spelt flour in my recipes. Although, I wrote about this topic more than once, I found another interesting article you can READ HERE. My other favorite ingredients I use often is are quinoa flakes that are highly nutritious and great for desserts. In this case I am using them in NUT FREE GRANOLA, but I have made tarts and tartlets with them in the past. If you having doubts, I guarantee that you will be presently surprised, jut like everyone who tried my deserts before.
This recipe is truly easy to make and I am including a short video as well, to give you a better idea. Thank you so much for visiting and if you have any questions or suggestions, feel free to contact me anytime.
LEMON CUSTARD PARFAIT
Equipment
- 1 whisk
- 2 10oz mason jars
Ingredients
- LEMON LAYER
- 400 ml of coconut milk, room temperature, 1 can available on Amazon
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- 1 tsp turmeric powder for color
- ½ cup lemon juice fresh squeezed
- VANILLA LAYER
- 200 ml of coconut milk, 1/2 can
- 1 tbsp arrowroot powder
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- NUT FREE GRANOLA For recipe tap HERE
Instructions
- LEMON LAYER
- Ina small pot, mix all the ingredients except lemon juice and whisk well.
- Bring it to a boil, whisk again and take it off the heat.
- Add lemon juice and whisk thoroughly.
- Transfer the custard to a measuring pitcher and fill your jars.
- Let it cool down for 2 hours.
- When ready, add layer of granola.
- Make the VANILA LAYER
- Mix all the ingredients, bring into a boil and take it off the heat.
- Transfer to a measuring pitcher and fill top of your jars.
- Let it cool down for 30 minutes and top with blueberries or fruit of your choice.
- You can also decorate with pansies or other edible flowers if you like.
