This Pumpkin Chia Yogurt Parfait was so much fun to create.

I seem to be on a huge pumpkin kick lately, and since I committed to kicking the gluten habit I can no longer indulge in a hearty pumpkin ale or my favorite Fall loaf at Starbucks to satisfy my craving.

I have been experimenting with throwing a little unsweetened pumpkin puree into a smoothie or my buckwheat pancake mix, but I always find that the vibrant orange color that initially draws me to pick up the food is lost.

I like my meals to look like a piece of art.

So at a time when people want to stay cuddled up under the covers with a good book and take long naps, I myself, want nothing more than to throw on a pot of tea and get creative in the kitchen!

Last weekend I found myself bolting out of bed at 7am on a Saturday, unable to sleep in due to a jolt of inspiration sent to me on a dream cloud. I had a vision of layers of colorful food, and the scent of cinnamon and baked apple swirled around in my mind.

So, like any good cook I began playing with flavors and ingredients, adding a dash of this and a splash of that, until I reached my desired outcome. The result – yummy Pumpkin Chia Yogurt Parfaits in mismatched glasses and mason jars that were almost too pretty to eat!

RECIPE:

Prep time: 15 minutes
Yeild: 4 servings/glasses

Bottom layer:

Mix together well and set aside for 5 minutes to let chia expand. Dish 2-3 tbsp into the bottom of each glass when ready.

  • 1/2 cup chia seeds
  • 1 cup filtered water
  • zest of 1 lemon

Pumpkin layer:

Open one can of unsweetened plain pumpkin puree. Empty into a clean bowl and stir together before adding 2-3 tbsp as your second layer in each glass:

  • 2 tbsp maple syrup
  • 1 pinch Himalayan sea salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg

Final layer:

Crumble Topping:

  • 1 tbsp coconut oil
  • 1 small organic gala or granny smith apple (cored and cubed)
  • 2 tbsp pumpkin seeds
  • 1/4 cup buckwheat (sprouted or soaked for at least 1 hour and rinsed)
  • 1/2 cup hemp hearts
  • 1/4 sunflower seeds
  • 1 tbsp cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 1 tbsp maple syrup

Melt the coconut oil in a pan on medium heat. Add the apple and saute for 1-2 minutes. The apple should start to turn translucent and get soft. Add the remaining ingredients, stir and saute for another minute or two. The mixture will resemble a crumble that you can now add to the top layer of your mason jar.

Feel free to serve these fresh or hide them away in the fridge with the lid on and save them for another day. They should last up to 4 days in the fridge.

Katie Israelson
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