MOTHER'S DAY RECIPES
Gluten-Free Vegan Blueberry Parfaits
Inspired by the fresh abundance of Prairie mornings, these breakfast parfaits celebrate simple, nourishing flavours. Layered with berries, creamy yogurt and wholesome grains, every spoonful energizes the start of the day.
Build the crunch layer: 1. Set aside for layering. Assemble the parfaits: In glasses or jars: 1. 2.
INGREDIENTS: Blueberry layer: 2
Toss granola with hemp hearts and pecans/walnuts.
cups fresh or frozen blueberries
1–2 tbsp pure maple syrup 1 tsp lemon juice 1
tsp arrowroot or cornstarch (optional, for thickening) A pinch of cinnamon (optional) Option: Blackberries, strawberries, raspberries Cream layer: 1 1/2 cups unsweetened coconut yogurt or oat yogurt 1–2 tbsp maple syrup, to taste 1 tsp vanilla extract Crunch layer: 1 cup gluten-free granola 2 tbsp roasted hemp hearts 2 tbsp chopped toasted pecans or walnuts (optional) Optional garnishes: Extra blueberries
Add 2–3 spoonfuls of blueberry compote. Add a layer of maple vanilla yogurt. Add a spoonful of the granola hemp mix. Repeat until the glass is full, finishing with yogurt, fresh berries and a sprinkle of hemp hearts.
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Serve or chill: Enjoy immediately for maximum crunch. Refrigerate up to 2 hours for a softer dessert- like parfait.
Lemon zest Fresh mint INSTRUCTIONS: Make the blueberry compote: 1.
In a small pot over medium heat, add blueberries, maple syrup and lemon juice. Cook 5–7 minutes, stirring occasionally, until berries soften and release juices. If you prefer a thicker compote, whisk your arrowroot/cornstarch with 1 tsp water and stir it in; cook 1 more minute until lightly thickened. Remove from heat and cool completely.
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Prepare the cream layer: 1.
In a bowl, whisk coconut (or oat) yogurt with maple syrup and vanilla. Taste and adjust sweetness.
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Creator / spyrakot / natashaman35 / Adobe Stock
36 | SPRING 2026 | SAVOUR MANITOBA
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