* Makes 4 Parfaits
INGREDIENTS
- ¼ cup cornstarch
- 2 cups of unsweetened soya milk
- 4 tablespoons + 2 teaspoons of pure maple syrup
- ⅛ teaspoon ground nutmeg
- 1 ¾ teaspoons pure vanilla extract
- ¾ cup rolled oats
- ¼ teaspoon ground cinnamon
- ½ cup raw cashews, soaked overnight
- 1/4 cup of room temperature water
- 3 large bananas sliced ¼ inch thick
INSTRUCTIONS
- For the pudding
- put cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup and then the nutmeg. Bring to boiling over medium heat, whisking constantly so that it doesn’t clump, approximately 3 minutes, until mixture has thickened. Stir in 1 teaspoon of the vanilla. Transfer to a glass or ceramic bowl to cool down.
- While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture on the prepared baking sheet. Bake for 15 minutes or until oats are golden brown.
- For cashew cream topping
- drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla and add ¼ cup of room temperature water. Cover and blend until smooth and creamy. Place in an airtight container and chill.
- To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits for at least 1 hour.
- Just before serving, add the remaining oat mixture. Top each with 1 tablespoon cashew cream and extra cinnamon 🙂
Simply delicious !
Cristina for Peas & Peace
Peas & Peace TM 