Pear Pumpkin Breakfast Parfaits

 I'm obsessed with  anti inflammatory diet breakfast parfaits lately!  They are so simple to make and they make a good healthy grab and go breakfast, or snack all throughout the week.  I make them all up on a weekend, and then store them, covered in individual glass dishes, taking one out each day.  

Anything I can do to make my meals simple and easy throughout a busy week is awesome in my book!

This time I used comfort food pumpkin, mixed with the staples:  coconut cream and gelatin, added a couple touches of flair and voila!

Pumpkin Breakfast Parfaits

1 can pure pumpkin

1 can coconut cream

1 Tbp gelatin

2 Tbsp maple syrup

1 tsp cinnamon

1 tsp ginger

1/4 tsp mace (like nutmeg, but isn't a seed, so it's suitable for those on AIP.  If you are not following an anti-inflammatory diet like AIP, you can use nutmeg)

Mix all ingredients together and heat until warm and well mixed.  

Pour into individual serving cups.

For the pear topping:

1 pear, seeded and diced

Saute in  1/4 cup water, 2 tbsp coconut oil,  2 tbsp coconut butter (optional) and tsp cinnamon until tender.  Place a spoonsful of pears on top of each dish. 

Cover and refrigerate at least four hours.  

 

I like to use Pyrex or Anchor Hocking dishes because they are glass not plastic and I can cover them to make individual size servings, perfect for grab and go as well!


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