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These strawberry parfaits have been fully inspired by the unfortunate events in the Australian strawberry market of late. You may have read (/if you’re Australian, you won’t have stopped reading) that someone has been placing sewing needles in Australian strawberries. Obviously this is not ideal, and frankly quite concerning, for consumers. However, so too is it concerning for the families who rely on strawberry farming for their income.
I confess that I’ve walked straight by the strawberries on numerous occasions. I don’t want to eat a sewing needle – my gut is bad enough on it’s own, thanks. However, after reading and hearing a bunch of stories from farmers perspectives, I’ve reconsidered my stance. ‘Cut them up, don’t cut them out’ as the lady on the radio suggested this morning.
So! Strawberry parfaits. A sinfully easy low FODMAP dessert that can be assembled in minutes, should you have better things to do than fuss over a dessert. The ANZAC tasting biscuit crumble is gluten free and lower fructose, and hard not to consume prior to parfait related assemblage… Strawberries are a gr8 low fructose fruit that is readily available, fresh or frozen, whole or cut up to check for sewing needles. Nothing to see here, right?
FOR THE STRAWBERRY PARFAITS:
- 500g strawberries (chopped finely if you’re in Australia right now)
- 2 tablespoons water
- 2 tablespoons maple syrup (optional)
- Squeeze of 1/2 a lemon
- 1 teaspoon vanilla bean paste
FOR THE BISCUIT CRUMBLE:
- 6 tablespoons quinoa flakes (50g)
- 4 tablespoons tapioca flour (40g)
- 2 tablespoons brown sugar
- 1/2-1 teaspoon baking powder
- Pinch of sea salt flakes
- 1 teaspoon vanilla bean paste
- 60g butter
- 1/2-1 cup coconut yoghurt, lactose free yoghurt or even regular yoghurt
- Toasted nuts (optional but delicious)
- Hemp seeds (optional but virtuous)
METHOD (SERVES 2-4)
- Preheat the oven to 180 degrees Celsius.
- In a small bowl, combine the dry ingredients for the biscuit crumble. Add the butter and vanilla bean paste. Use your hands to rub the butter into the flour until a wet crumble forms. Spread the crumble in a circle-ish shape (some gaps are ok as the mixture spreads) and place into the oven. Cook for 10-15 minutes, depending on how brown you like your biscuit crumble. Once done to your liking, remove from the oven and set aside.
- Place the ingredients for the strawberry compote in a medium pot over a medium heat. Allow to cook for around 15 minutes, adjusting for your preferences. I like a very jammy compote, so I cook mine a little longer.
- To assemble the strawberry parfaits, crumble the biscuit on the bottom of your (small-ish sized) serving vessels, then follow with layers of berry and coconut yoghurt. Repeat until you’re all outta mixture. You could also serve in medium (preferably glass to see the pretty layers) serving bowl.