Apple crumble parfait
Serves: 4 serves
Buckwheat porridge
  • ½ cup raw buckwheat groats, soaked overnight
  • 1.5 cups milk of choice (coconut/nut/dairy)
  • 1 tsp vanilla extract
  • 1 Tbsp currants
  • Pinch sea salt
Spiced mixed-seed crumble
  • ⅔ cup roughly chopped almonds
  • 1 cup mixed seeds
  • ¼ almond meal
  • ⅓ cup shredded coconut
  • 1 tsp cinnamon
  • ½ tsp each ground cloves + cardamom
  • 3 Tbsp coconut oil
  • 3 Tbsp honey or maple syrup
Cinnamon apples
  • 3 large apples, cored and cubed
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
Natural yoghurt, to serve
Buckwheat poridge
  1. Soak the buckwheat in enough water to cover overnight. In the morning, drain and rinse, and then add your soaked groats to a saucepan with the milk, vanilla, currants and salt and cook over medium to low heat 10 - 15 minutes, until the milk is absorbed and the buckwheat groats are soft, but still slightly chewy. Set aside.
Spiced mixed-seed crumble
  1. Preheat oven to 170 C || 340 F
  2. Add nuts, seeds, coconut and spices to a bowl and mix well. Stir through the melted coconut oil and sweetener, then spread on tray and bake 25 - 30 minutes. Stirring every 5 - 10 minutes. Keep a close eye on the crumble for the last 5-10 minutes of the cooking time to ensure that it does not burn. Remove from the oven and allow to cool.
Cinnamon apples
  1. Heat a frypan over med-high heat. While the pan is heating, core and dice the apples. Add oil to the pan and once it's hot, add the apples. Sprinkle with the cinnamon and cook, stirring occasionally until golden brown, around 10 minutes. If they start to brown up too quickly, lower the heat slightly.
Apple crumble parfaits
  1. To assemble the parfaits, first layer the crumble evenly between four glasses or jars. Spoon over the yoghurt and then the porridge. Lastly, add the apples and some extra yoghurt if you wish.
Recipe by to her core at