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Nov 30, 2014

Cranberry Pecan Parfait {gluten-free + vegan}

Every Thanksgiving throughout my entire life, I recall seeing a plate of canned cranberry sauce that remained basically untouched for the entire meal. That may not be exactly accurate, but I do know that I personally was never brave enough to try to congealed, purplish blob in the shape of a tin can. I vaguely remember a family member or two taking a small amount on occasion, but otherwise, it always seemed to be a leftover item that was tossed after the meal was over.

#glutenfree #vegan #desserts #breakfast

Now I have always been a fan of creating fun and interesting meals with the leftovers from Thanksgiving feasts. Cold turkey sandwiches have to be my favorite, followed by breakfast hash made from leftover potatoes and stuffing with some eggs and sausage thrown in. Of course, there always seems to be leftover pie for days too.

This year, I was finally brave enough to try cranberry sauce. But I wanted to make it from scratch using whole, fresh cranberries instead of the canned stuff. It really was very easy, and had the distinctive tart flavor of cranberries with just the right touch of sweetness. I enjoyed my homemade cranberry sauce along with our Thanksgiving meal, but I was really excited to try and create something delicious and different using the leftovers. If you don't happen to have any leftover cranberry sauce, this recipe is a cinch to make.

If you are like me and really only enjoy one slice of pie, then get kind of tired of having those leftovers, this recipe mixes it up just enough and really can be a lighter option after you have overindulged the last several days.

I had also threw together a dairy-free pecan pie and had just enough of the pecans and syrupy sweet filling leftover to add to these delicious parfaits. If you don't have that, roasted, salted pecans are perfect and add just the right amount of saltiness to the sweet and tart dessert.

For a nut-free option, use a safe granola instead. With granola and dairy-free vanilla yogurt, this could be a delicious breakfast parfait as well!

#glutenfree #vegan #dessert #breakfast

Cranberry Pecan Parfait {gluten-free + vegan}                                                                                 

Cranberry Sauce:
1 cup water
1/2 cup sugar
2 Tbsp brown sugar
2 tsp cornstarch
pinch of salt
1 12 oz. bag fresh whole cranberries
1/2 tsp rum flavoring (optional)

For parfaits:
1 pint So Delicious Dairy Free vanilla bean coconut milk ice cream (or dairy-free vanilla flavored yogurt)
Roasted, salted pecans 

In a small saucepan over medium heat, mix together the water, sugar, brown sugar, cornstarch, and salt. Bring to a boil. Add the cranberries and boil for 10 minutes. 

Remove from heat and add the rum flavoring. Using a fork, mash the berries slightly (I like to leave a few whole ones too). Allow the sauce to cool slightly, then carefully pour into a glass container. Store in the refrigerator until ready to serve. 

To build the parfaits:
Warm the cranberry sauce for 30-60 seconds in the microwave. Scoop ice cream or yogurt into small glasses. Top with 1 Tbsp cranberry sauce, then sprinkle a few pecans on top. Repeat with a second layer of each and serve. 

#glutenfree #vegan #cranberry #parfaits #dessert #breakfast

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