This is a perfect on-the-go breakfast. Make the parfait in a jar, cap it, then take it with you
PREP TIME: 2 minutes
TOTAL TIME: 7 minutes
2 Tbsp almond flour
1 Tbsp coconut flour
1 tsp ground flaxseed
½ tsp baking powder
Pinch of ground cardamom or cinnamon
Pinch of salt
1 Tbsp applesauce or mashed ripe banana
1 Tbsp fat-free milk
4 Tbsp fresh blueberries, divided
½ cup fat-free vanilla Greek yogurt, divided
1. LIGHTLY grease a large microwaveable mug or ramekin. In a small bowl, combine the almond flour, coconut flour, flaxseed, baking powder, cardamom or cinnamon and salt. Mix in the egg, applesauce or banana and milk until fully incorporated.
2. STIR in 2 tablespoons of the blueberries, then pour the mixture into the prepared mug.
3. MICROWAVE on high until a toothpick inserted into the centre comes out clean, 1 to 1½ minutes. Cool briefly until cool enough to handle.
4. CRUMBLE half the muffin into the bottom of a small jar, bowl, or parfait glass. Top with half the yogurt. Repeat layers with the remaining muffin and yogurt. Top with the remaining 2 tablespoons blueberries and enjoy.