I was just home in Houston for spring break, and while I was there I visited the farmer’s market with my dad. My earliest cooking memories are of making buttermilk biscuits with my dad, and he has taught me everything I know. Okay, some credit goes to Chopped because those ingredients are exotic and viewers are exposed to a variety of techniques, but let’s get sentimental for a second and say it was all good ole’ D-A-D. Cooking with my dad is hard evidence of how food brings people together. We love sharing ideas and spending time together in the kitchen. Please enjoy this photo of my dad posing with just a portion of our loot. Directly after this photo was taken I went on a spree and we bought everything. Back Home Baller amiright!?

One of our impulse buys was this goat milk yogurt from a woman with a goat farm. She was a new mama with a whole gaggle..? herd…? litter…? of baby goats born the day before! I hereby dedicate this recipe to those baby goats.

The goat milk yogurt is a little thinner and more tart than cow milk yogurt. It’s also easier on the stomach, and can be more nutritious. Goats are more likely to be involved in small scale farms where they are free to graze on grass and whatever other plants make it into pasture. That variety of nutrients is transferred to the goat’s milk, meaning better yogurt for us!

We ended up using this yogurt in several recipes (stay tuned), and one was this super food breakfast parfait. It also features seasonal strawberries from the market and a homemade crumble. Shall we begin?

We’ll start by making the crumble. Preheat the oven to 350 degrees. Chop up a hefty handful of raw almonds.

Mix them in a bowl with chia seeds and hemp hearts. These are two of those trendy super foods that youths like me love, but don’t know why. They are both super nutrient-dense, while being not calorie-dense. That’s right, they’re basically magic.

Stir a drizzle of honey into the mixture until everything starts stickin’ like glue. Then squish out the lumps onto a lined baking sheet. The yogurt is unsweetened, so the touch of honey and the strawberries give just the right amount of sugar.

Bake for about 15 minutes or until the edges turn golden brown.

Let the crumble cool. Meanwhile, slice up your strawbs. Look how cute these farmers market strawberries are with their little green hats on.

Once the crumble is cool, break it up into bite-sized pieces, and get your line up ready to assemble.

Fill each glass with layers of crumble, yogurt, and strawberries. I did so in that order, but chef’s choice on the order because does it really matter?

Make sure the top is finished with strawberries and a little chunk of crumble. What better way to start the day?

 

Breakfast Parfait

Level: Easy

Serves: 2

Ingredients:

1/2 raw almonds, chopped

3 T chia seeds

3 T hemp hearts

2 T honey

1 1/2 cups goat milk yogurt

2 cups strawberries, sliced

 

Preheat the oven to 350 degrees. Mix the almonds, chia seeds, hemp hearts and honey in a bowl. Spread out on a lined baking sheet. Bake for 15 minutes or until golden brown. Allow to cool.

In a glass cup, layer crumble, yogurt, and strawberries until full. Top with more strawberries and a bit of crumble.

Enjoy!