Forks Over Knives Banana Granola Parfait

Well my house smells soooo yummy, the kids running in and out keep stopping in the kitchen asking what is cooking and if they can all have some :) So I figured I'd share on here as well! Now if you know me at all you know simple is the way I go...if i bake at all that is, normally I leave that up to my husband and my neighbor :p But I decided to go on and try this today...hope you all enjoy as well!! :) Its under the breakfast section in the cookbook, we are going to use it as an afternoon sweet treat and left overs for breakfast tomorrow morning.
Banana Granola Parfait

For the Banana Cream:
One 12 oz package extra firm silken tofu, drained.
2 ripe bananas
2 tablespoons lemon juice
1/2 cup date molasses or brown rice syrup
1 tsp vanilla extract
pinch of salt
2 cups Banana Almond Granola (Recipe Below)
1/2 batch fruit salad or 4 cups (Recipe Below)

To make Banana Cream:
Combine the tofu, bananas, lemon juice, date molasses, vanilla extract, and salt in a blender and puree until smooth and creamy. Chill at least one hour before serving
To Assemble the parfait:
Have ready individual parfait glasses
Spoon 1/4 cup of Banana Cream in the bottom of glass, top with 1/4 cup of the granola, followed by 1/4 cup of the fruit salad. Repeat until the glass is full.

Banana Almond Granola:
 8 cups rolled oats
2 cups pitted and chopped dates
2 ripe bananas, peeled and chopped
1 tsp almond extract
1 tsp salt (for taste)
1 cup slivered almonds (toasted), optional
Preheat oven to 275
Add oats to a large mixing bowl and set aside. Line two 13x18 inch baking pans with parchment paper.
Place dates in a medium saucepan with 1 cup water bring to a boil for 10 minutes.
Remove from heat and add mixture to blender with banana, almond extract, and salt. Process until smooth and creamy.
Add date mixture to granola and mix well. Divide granola mix between two baking sheets. Bake for 40-50 minutes stirring every 10 minutes, until granola is crispy. remoe from the oven and let cool before adding slivered almonds. Cereal will get crispy as it cools.

Fruit Salad:
1 pint fresh strawberries, stems removed and sliced
1 pint fresh blueberries
2 cups seedless grapes
1 ripe pear, cored and diced
2 tablespoons fresh lemon juice
2 tablespoons date syrup(optional)
Pinch of ground sugar
Combine all ingredients in a bowl and mix well. Chill until ready to serve


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