Pomegranate Parfaits with Popped Amaranth, Pistachios & Almond Cream

28 Comments on Pomegranate Parfaits with Popped Amaranth, Pistachios & Almond Cream

Parfait Bowl Today we’re talking breakfast (again). Breakfast and whole-grains to be more precise: the subject of a beautiful new book which hasn’t left my kitchen counter since it arrived last week. Wholegrain Mornings is, at face value, a book of breakfast recipes from food blogger, Megan Gordon. But it’s also so much more than that. Like her blog, A Sweet Spoonful, the book is understated yet compelling, an honest insight into Megan’s life: from the way she thinks her way around a kitchen to running a granola business to a long-distance love story with a wonderfully romantic ending. Pomegranate seeds As someone who can’t begin to think about her day without the promise of something good to eat, this book of breakfasts is a very good thing. And even if you’re not a morning eater, there are more than enough recipes that can be adapted into a light lunch or dessert. Zucchini farro cakes with herbed goat’s cheese make for a fantastic single-girl supper and the bacon and kale polenta squares have already been requested by Carnivorous Husband twice. In amongst so much deliciousness, this simple little parfait almost passed me by. I’m no stranger to the layered breakfast bowl – I love the contrast of texture you get from toasted grains, creamy yoghurt, crunchy nuts and pockets of fruit – but tend to stick to the basics of oats and yoghurt, only rotating the fruit and nuts for a bit of variety. Almond Pomegranate Parfait Taking me slightly out of my cooking comfort zone, these little pots replace dairy with a sweetened almond cream and oats with amaranth, a packet of which I confess to having had in the cupboard for several months without ever having touched. Note to self, popped amaranth is amazing: think tiny white puffs of slightly nutty popcorn that take literally seconds to cook. I couldn’t find any figs but did have a heavy pomegranate to hand, so subbed that in. I imagine this recipe would also work wonderfully with raspberries and blackberries, softened poached plums or stewed rhubarb. The sweet nut cream has a strong almond flavour so you want the fruit and nuts to complement it, but beyond that, think of it as a bit of a blank canvas, the base of a bowl of goodness that you can enjoy for a light breakfast, mid-morning snack or simple dessert. Amaranth Next week I promise to post something other than breakfast. But from now til then, I’ll be making a lot more recipes from this brilliant book. Congratulations Megan, it’s a keeper. Pistachios Want to see more from Whole Grain Mornings? Check out the following blogger love for recipes from the book: Banana Walnut Baked Oatmeal California Barley Bowl Breakfast Cookies Hazelnut & Cocoa Nib Granola The Best Toasted Oatmeal and The Very, Very Best Oatmeal Morning Glory Oatmeal Buckwheat Crepes with Honeyed Ricotta Pear & Hazelnut Muffins Trail Guide Nut & Seed Bars Rye Granola with Sour Cherries & Pistachios Almond Pomegranate Pistachio Parfait
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Pomegranate Parfaits with Popped Amaranth & Almond Cream
Prep time
Cook time
Total time
A dairy-free but beautifully creamy breakfast packed with toasty popped amaranth, crunchy pistachios, cocoa nibs and bursts of sweet pomegranate seeds, these bowls also double up as a delicious dessert. The almonds in this recipe need soaking for a minimum of 6 hours, so make sure to bear in mind when planning this recipe.
Serves: 4
Almond cream
  • 140g raw almonds
  • 180ml filtered water
  • ½ tsp vanilla powder
  • pinch fleur de sel
  • 2 tbsp runny honey
  • 1 tbsp melted coconut oil
  • 45g amaranth
  • 40g pistachios, toasted & chopped
  • 1 tsp cocoa powder
  • 15g cocoa nibs
  • Seeds from half a pomegranate
  • Runny honey, to serve (optional)
  1. In a medium bowl, cover the almonds with filtered water and leave to soak at room temperature for a minimum of six hours, or overnight. Drain and rinse.
  2. Combine the soaked almonds, fresh filtered water, vanilla, fleur de sel, honey and coconut oil in a powerful blender and blend 2 - 3 minutes until completely smooth and the consistency of thick yoghurt. Add a little more water if necessary. Spoon into a bowl and refrigerate for one hour.
  3. To pop the amaranth, place a deep, dry saucepan over a high heat. Once the pan is scorching hot, drop in 2 tbsp amaranth, cover and shimmy for 10 - 20 seconds until all the amaranth has puffed up or popped and turned white in colour. Be very careful as the tiny grains can easily catch and burn. Tip the popped amaranth into a small bowl and repeat with the remaining grains.
  4. To assemble the parfaits, add the pistachios, cocoa powder and nibs to the popped amaranth and stir to combine. Take four small bowls or mason jars and spoon 3 tbsp almond cream, followed by 2 tbsp of the popped amaranth mixture and a handful of pomegranate seeds into each. Repeat the layers again, finishing with a sprinkle of pomegranate seeds. Drizzle with a little more honey, if you like, and serve.
In the book, Megan suggests popping the full quantity of amaranth in one go. I tried this and had to give up after 2 minutes of toasting when the amaranth was more brown than golden and not at all popped. Doing it in smaller quantities - as detailed in the recipe above - seemed to work much better for me.

I'm sure it's because I'm a novice, but worth bearing in mind if you're new to the whole amaranth thing too.





28 RESPONSES TO Pomegranate Parfaits with Popped Amaranth, Pistachios & Almond Cream

  1. Oh popped amaranth tastes like popcorn, I will have to try this on my husband! This parfait looks so pretty. I have to admit I’ve never gone down the parfait route for breakfast, but I’m really intrigued, especially by the sound of the almond cream. I’m off to check out the book!! 😀

    • Kate Doran -

      It’s a LOT smaller than popcorn (think popcorn for borrowers!) but it’s the same principle. It adds lovely texture to dishes – I want to try it coated in chocolate or inside peanut butter cups next! If you don’t know Megan’s blog, it’s well worth subscribing, her recipes and words are wonderful.

  2. My copy of this arrived last week too – isn’t it wonderful? So much inspiration in there! I love your choice of what to make from it; such a good combination of textures and flavours and so pretty too!

    • Kate Doran -

      I literally want to eat breakfast three times a day, every day, using it 🙂

  3. I love breakfast but only ever have time for some muesli and yoghurt on the run. It looks like there are some good ideas in this book. I love your photos

    • Kate Doran -

      Thank you!

  4. Beautiful beautiful! What a unique combination and fascinating ingredients – I could NEVER dream up a dish like this, and your photos are lovely 🙂

  5. That sounds wonderful and looks delicious….beautiful pictures.

  6. It looks so delicious and healthy! Lovely.

  7. Some of my favourite ingredients that make me feel a sense of luxury x

  8. Lucy -

    I hardly ever eat breakfast so this book sounds like just the thing to inspire me! I’ve never tried amaranth but it sounds intriguing, definitely going to hunt it out.

    • Kate Doran -

      Breakfast is such an important start to the day, definitely get involved 🙂

  9. I have read so many great things about Wholegrain Mornings, love the name of Megan’s business too – Marge Granola! Your photos look super delicious too! Great job!

  10. Goodness, with recipes like this one, I think I’d want to be having breakfast for lunch and then again for dinner. What a crackin’ start to the day!

    • Kate Doran -

      That’s exactly my thinking 🙂

  11. I am constantly looking for something new and interesting to eat for breakfast. This recipe looks amazing and the cookbook sounds like one that I need to buy. Thanks for this!

  12. I am in love with all breakfast recipes, and this is no exception. This looks SO good!

  13. El -

    What an exquisite recipe. I can’t wait to get Meghan’s book. It looks sensational!

  14. Ceri -

    This recipe looks really interesting – thank you for sharing. I’ve seen many bloggers over the last few years pop amaranth, so now I’m definitely intrigued to give it a try after my attempt of using amaranth flakes to make flapjacks last year. Love the new blog design by the way!

    • thelittleloaf -

      Thanks Ceri! Popping the amaranth takes a little bit of practise – my first batch burned – but once you get the hang of it it’s so simple and delicious.

  15. Divine! I’m a novice with amaranth, but this looks like a great place to start. We always have pistachios, honey, coconut oil and cocoa around… halfway there 🙂

  16. I’ve been toying with buying this book after I saw a lot of blogger love for it (on top of the links you posted!), well that and my love for breakfast above all meals! I think I’m just gonna have to give in and add another book to my overstuffed shelf. The recipe looks great!

    • thelittleloaf -

      You can never have too many cookbooks, really . . . 🙂

  17. Stunning photographs! I love that you’ve served it in a jar, it would make a great breakfast on the go. I am going ot have to put that book on my birthday list!

    • thelittleloaf -

      Thanks Jenny! Yep, these would be perfect for breakfast on-the-go, just bear in mind the amaranth starts to go a little soggy if you leave it for too long x

  18. I love muesli for breakfast. I’ve never tried with pomegranate. This will be wirst thing in the morning I am gonna do, and the kids will be thrilled.

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