Marfigs' Munchies

Adventures in vegan eats and feats

Apricot anise granola + fruity basil parfait

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parfaitprofileLately I’ve been carb obsessed, or more specifically, in love with granola! I’ve been seeing amazing recipes all over the internet and have been scarfing down store-bought, but there’s really nothing better than setting aside a tiny amount of time to yield big and amazing results. Best of all is that granola can really go with anything. Cobbler? Muffins? Ice-cream? Oh yes. I decided to be traditional and go with a parfait, but you can bet your blender this batch is going places!

For some reason, South Africans really don’t like licorice. They pull faces and smack their lips in disdain whenever I reminisce about the delicious taste of gloriousness, which is just silly. What I wouldn’t do for some licorice-studded chocolate! Luckily I’ve found a few sites that have raw vegan licorice recipes, but that requires some stocking up on ingredients, so perhaps next week’s Wacky Wednesday project is on the horizon!

Since I can’t get my licorice fix immediately I decided to combine the taste of licorice with something I’ve been plotting for a while: apricot granola! I’ve somehow just missed the stock of buckwheat groats, which is what I desperately wanted to add to this recipe, but it is still deeelicious and so easy peasy that I’m still in my happy place.

Making your own granola was sort of like the recipes on overnight oats for me – I always used to scoff and think seriously, isn’t that just a recipe on how to pour your cereal? All that scoffing soon stopped once I tried to make my own overnight oats and I realized that, whilst dead easy, it does actually take instructions! So, my sad face is a deep apology for subconsciously pulling more undignified faces previously.

Whilst making granola is easy, it still takes some hand-holding the first time, which is why I spent a very sizeable amount of time doing research and taking bits and pieces from across the wonderful blogosphere to try out my very own.

This is such a lovely treat to have around, sprinkle over smoothies or on top of crumbles, and honestly what can be better than the crunch of spicy nuts and toasty oats with the sweet potency of anise? Nada!

Apricot anise granola

Ingredients (yields 700ml) :

  • 1 cup oats (choose gluten-free if available!)
  • 1/4 cup ground flax
  • 1/4 cup ground pecans
  • 1/4 cup hemp seeds
  • 2 TBSP sunflower seeds
  • 3 TBSP pumpkin seeds
  • 1 TBSP chia seeds
  • 1/8 cup apricot jam (no sugar added!)
  • 1/4 cup unsweetened applesauce
  • 1 TBSP agave
  • 2 tsp blackstrap molasses
  • 1 tsp anise powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger powder
  • 2 droppers NuNaturals NuStevia orange drops

How-to:

  1. Preheat to 180.
  2. Mix the dry ingredients in a big bowl, and the wet ingredients in a small bowl.
  3. Add wet to dry ingredients and stir well to make sure it’s all coated.
  4. Spread out the mixture thinly and evenly onto a pre-sprayed baking sheet/Silplat.
  5. Bake for 20 minutes, then take it out and stir around.
  6. Bake for another 5-10 minutes, depending on your oven, until it is nice and crisp and golden.
  7. Let it cool, then break into chunks and store in a glass jar with a tight-seal lid.

 Optional: Once you’re done baking you can easily add raisins, crystallized ginger pieces, chocolate nibs…whatever you please! It works better than baking it with the base of the granola. If you’re like me you may prefer to control your fruit intake (hello, near-diabetic scare!) so it’s best to keep it out, but if you’re not fussed then feel free to mix it up. 🙂

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Fruity granola parfait

  • 3 heaped TBSP apricot anise granola
  • 1 serving vegan yoghurt (I use RedWood’s Wot No Dairy? plain dessert)
  • 1/2 frozen banana, sliced
  • 1 cup strawberries, finely chopped
  • 3-4 basil leaves, finely minced
  • 1 tsp red wine vinegar
  • NuNaturals Vanilla Liquid NuStevia
  • NuNaturals Cocoa Syrup for drizzling
  • Cinnamon, ginger, nutmeg

How-to:

  1. In a small non-stick pot, add your strawberries, basil, red wine vinegar and cinnamon and cook on a medium-low heat for 5 minutes with the lid on, occasionally stirring and squashing down the strawberries.
  2. When it’s cooked down to a type of pulp add a few drops of NuNaturals Vanilla NuStevia to taste. Stir and set aside.
  3. Get yourself a nice tall glass.
  4. Layer 1 TBSP of the granola at the bottom, followed by half the serving of yoghurt.
  5. Drizzle a swirl of NuNaturals Cocoa Syrup or some melted chocolate.
  6. Spoon on half the strawberry mixture, then layer on half the sliced frozen bananas.
  7. Add another TBSP of granola, followed by the rest of the ingredients in the same order.
  8. Top with the last of the granola, then swirls ome more Cocoa Syrup on top (because honestly, how can you not?)
  9. Serve immediately! 😀

parfaitnomprofile parfaittopduotopprofilepafaitNommmmm! Seriously, wow! I had this for my afternoon snack and oh my it was delicious and creamy and utterly indulgent! The frozen banana bits just begin to thaw into the loveliness and it’s all just so…rich! Mmmm!

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The apricot-anise granola worked perfectly in these, and it honestly didn’t feel like I was missing anything by having left out the usual add-ins such as raisins or cranberries, but any such thing would obviously be delightful in this treat of a dish. Yum! 😀

Author: Marfigs

Ahoy, I’m Margaux! History HOS and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

One thought on “Apricot anise granola + fruity basil parfait

  1. Pingback: Winter wellness: warm mango smoothie bowl + 4 tips for outsmarting the cold | marfigs' munchies

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