Low Histamine Yogurt Parfait
- 13½ ounces Lets Do Organic Coconut Cream
- ¼ teaspoon Raw Vanilla Powder
- 2 Tablespoons Whole Flaxseed ground
- 1 teaspoon Smart Monk 100% Pure Monk Fruit Powder OR
- 1-3 drops Stevia optional
- ⅛ teaspoon Redmond Real Salt
Granola:
- ½-1 cup Pecans
- ½ teaspoon Smart Monk 100% Pure Monk Fruit Powder OR
- 1-5 drops Stevia
- ⅛ teaspoon Redmond Real Salt
Fruit Add-Ins:
1 cup Fruit fresh or frozen and slightly thawed
INSTRUCTIONS
Night Before Instructions
- Put your coconut cream in the fridge the night before.
Granola Instructions
- Put pecans, sweetener, and optional vanilla powder in a high speed blender. Or use a food processor.
- Pulse until chopped and the nuts look like granola. Don’t let them get powdered.
- Set aside to layer after creating the yogurt.
Yogurt and Parfait Instructions
- Put coconut cream, vanilla powder, flax meal, sweetener, and salt in the same high speed blender or food processor. (No need to dirty another dish!)
- Blend for about 4 – 5 minutes on high until smooth and creamy.
- Let it sit for about 3 – 4 minutes to allow the flax meal to thicken the coconut cream mixture.
- Layer the parfait into 4 glass bowls or parfait dishes. First layer the granola in the bottom. Then top with the coconut cream mixture. Then add a layer of berries. Keep repeating the layers until you have used all the coconut cream.
NOTE:
The low oxalate nuts are (from lowest to moderate oxalate):
If you are concerned about Mold Toxicity, then stick to the Macadamias. They are very unlikely to have mold.
Pecans can be contaminated with mold. If you use those, make sure they are very fresh.
TIP: To be on the safe side, you can soak pecans to remove the mold toxins (called mycotoxins). Soak in very salty water for 6-12 hours. Then, drain and rinse them. Last, dry them in the food dehydrator until they are crispy. Store in the freezer.
