| #muesli | |
| flaxseeds | ½ cup (85 g) |
| pumpkin seeds | ¼ cup (35 g) |
| sesame seeds | 3 tbsp |
| almonds, activated | ½ cup (80 g) |
| unsweetened shredded dried coconut | ½ cup (55 g) |
| frozen mixed berries | 1½ cups (230 g) |
| raw honey | 2½ tbsp |
| apple | 1 |
| carrot | 1 |
| goji berries, soaked in ½ cup water for 10 minutes, then drained | 4 tbsp |
| coconut cream | 1⅔ cups (375 ml) |
To make the muesli, preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper. On one baking sheet, toast the flaxseeds, pumpkin seeds, and sesame seeds for about 8 to 10 minutes, until golden. On the second baking sheet, toast the almonds for 8 to 10 minutes, until lightly colored. On the third baking sheet, toast the coconut for 2 to 3 minutes, or until lightly golden. Once the ingredients are toasted, combine in a large bowl and set aside to cool.
Meanwhile, in a medium saucepan, combine the frozen berries and 2 tbsp of the honey and slowly cook over low to medium heat, until they have a saucelike consistency. Mash the berries up to create a puree, then set aside. Combine the apple, carrot, and goji berries with the muesli and set aside.
Combine the coconut cream and ½ tbsp honey in the bowl of an electric mixer fitted with a whisk attachment. Whip the cream on high speed until soft peaks form, about 5 minutes.
In a parfait glass, start to layer with a couple of tbsp of the muesli mixture, then a couple of dollops of coconut cream, then the berry puree. Continue layering in the same order until you fill the glass. Repeat to fill three more glasses. If you like, finish with a sprinkle of cacao nibs, fresh berries, and micro mint leaves.
