(Originally published on 10 March 2016 at https://CornFreeHippie.com)
Sometimes breakfast needs to be changed up or it changes because of a need. This morning we were out of our gluten free oats therefore our "granola" cereal option was out. So this Corn-Free Mama got creative and was inspired by a meal the Mini-Foodies and I shared with dear friends at Green Grub in Turlock, CA. The cafe's version used fortified almond milk (we were not yet reactive to the vitamins) and a granola. My version uses a protein filled smoothie (for a vegan option, omit collagen) and a seed & nut crumble inspired by my Cashew Ginger Pie Crust that tastes more like peanut butter, but is legume free.
Seed & Nut Crumble
3/4 cup roasted, unsalted sunflower seeds
1/4 cup cashews
5 Medjool dates, pitted
1 Tbsp. chia seeds
1 Tbsp. coconut oil
1-2 tsp. powdered ginger
Pulse all ingredients in a food processor until they resemble a course to fine meal depending on your desired texture.
Blend all ingredients except frozen fruit in Blendtec on "Whole Juice" setting or in other high-speed blender until smooth. Add frozen fruit. Blend on "Smoothie" setting or until smooth.
Mango "Frosting" (optional)
1 cup mango purée
1/2 cup coconut butter
1-2 Tbsp coconut oil
Blend all ingredients in Blendtec until smooth and fluffy. You may need to adjust amounts or add water depending on how cold the purée is.
Ground roasted & unsalted sunflower seeds
Ground roasted golden flax seeds
Choose your parfait vessel. Place a layer of crumble at the bottom. Cover with a layer of smoothie. Top with ground seeds. Add a second layer of crumble followed by smoothie and seeds. Top off with frosting. Enjoy!