Strawberry Banana Granola Parfait Recipe – Vegetarian Breakfast Recipe – How To Make Strawberry Banana Parfaits

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

INGREDIENTS

• 6 large dates (pitted)
• 3 Tablespoons natural almond butter
• 3 Tablespoons honey
• 2 Tablespoons coconut oil (melted)
• 1 teaspoon real vanilla extract
• 1 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup raw almonds (roughly chopped)
• 2 Tablespoons sunflower seeds
• 2 cups plain Greek yogurt
• 2 large bananas (sliced)
• 1 cup fresh strawberries (sliced)

DIRECTIONS

1. Preheat oven to 350°F and line an 8 x 8-inch baking pan with a piece of parchment paper, leaving a bit of overlap on the sides.
2. In a high-powered blender or a food processor, combine the pitted dates, almond butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
3. Transfer the date mixture into a large mixing bowl and add the oats, cinnamon, salt, almonds, and sunflower seeds. Mix until well combined and the oats and nuts are nicely coated.
4. Transfer the granola mixture to the prepared baking dish and pat down into an even layer. Place in the pre-heated oven and bake until lightly golden brown and toasted on top, approximately 20 minutes.
5. Remove from oven and cool to room temperature. Granola will crumble as you remove it from the pan, with some larger chunks.
6. To serve, alternate layers of Greek yogurt, granola, sliced bananas, and fresh strawberries in 4 parfait dishes or mason jars. Enjoy!

This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it. Please check them out for more great ideas!

Falafel Wrap Recipe – How To Make Falafel Wraps – Falafel Wrap With Tzatziki Sauce

Prep: 40 mins – Cook: 10 mins – Total: 50 mins

Ingredients

For the tzatziki sauce:

• 1/2 large English cucumber , unpeeled
• 1 1/2 cups full-fat plain Greek yogurt
• 2 garlic cloves , finely minced
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 1/2 tsp salt
• 1 tbsp minced fresh dill

For the falafel balls:

• 1 cup dried chickpeas , soaked in cold water overnight
• 1/2 red onion , chopped
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon paprika powder
• 1 big handful of fresh parsley , chopped
• black pepper, to taste
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sesame seeds
• canola oil, for deep frying

For the falafel wrap:

• large tortilla wraps , I used whole wheat but any work
• shredded lettuce
• red onion , thinly sliced
• pickled red cabbage
• cherry tomatoes , halved
• tzatziki sauce

Instructions

Tzatziki sauce:

1. Grate the cucumber and drain through cheesecloth sprinkled with a pinch of salt overnight or at least a few hours.
2. In a medium bowl, combine the yogurt, garlic, olive oil, vinegar, and salt. Stir in the fresh dill and grated cucumber. Taste and add more salt, if desired. Store in the refrigerator and serve chilled.

Falafel balls:

1. Drain the chickpeas well and place on paper towel to remove the remaining exterior water. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt and black pepper to a food processor and pulse until roughly mashed.
2. Stop the processor as needed to scrape down sides of bowl. You should achieve a paste-like consistency, but it doesn’t need to be perfectly smooth – mixture should remain slightly chunky.
3. Spoon the mixture into a large bowl, add the flour, baking powder and sesame seeds, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for an hour.
4. Once the falafel mixture has chilled, shape it into small balls (I made 18 balls). Heat the oil in a large saucepan over medium heat, until the oil is hot (350 F). Fry the balls in batches, without crowding, until nicely browned, turning as necessary (about 2-3 minutes) and set aside on paper towels to drain.

Falafel wrap:

1. Heat tortillas in the microwave for 20-30 seconds, or until warm. Place desired amount of lettuce on the tortilla. Layer the red onion, pickled red cabbage, falafel balls, halved cherry tomatoes, and top generously with tzatziki sauce. Roll up the tortilla. Repeat the process with the remaining tortillas.

This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!

Yogurt Blueberry Muffins Recipe

Total Time: 35 mins

INGREDIENTS

• 1 + 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened at room temperature
• 1/4 cup brown sugar, packed
• 1 large egg, at room temperature
• 3/4 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 + 1/2 cup blueberries, fresh or frozen

INSTRUCTIONS

1. Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
2. In a medium bowl, sift together flour, baking powder, baking soda and salt.
3. Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
4. Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve 1/4 cup of them for the top of the muffins).
5. Use a medium to large cookie scoop and divide batter evenly into the lines, filling them all the way to the top. Press remaining blueberries on top.
6. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Check them out for more great ideas!