Papaya & Blueberry Parfait with Maple Buckwheat Crumble

Posted by Lorna Macchia on

If there’s anything I love more than a dish that has lots of different flavours and colours, it’s one that has an interesting contrast of textures – from creamy to crunchy and anything in between. 

This little creation is full of flavour, colour & texture and started as a summer post surf snack, but has also been known to be eaten for dessert – both before and after dinner!

It is loaded with vitamin C, dietary fibre and antioxidants from the fresh fruit as well as protein, dietary fibre and minerals like copper, zinc & manganese from the nuts, seeds & buckwheat in the topping. A great combination of goodies to keep all the cells in your body buzzing away happily.

Papaya & Blueberry Parfait with Maple Buckwheat Crumble

Recipe photographed in our Mouth Blown Coppetta Bowls on the ALTR Tray.


Gluten Free, Vegan

Serves 4

We use all organic ingredients and activated buckwheat, nuts & seeds

  • ½ cup activated buckwheat kernels
  • ½ cup shredded coconut
  • ½ cup pecans, roughly chopped
  • 1/3 cup pepitas
  • ½ cup dried mulberries
  • ½ tsp Pink Lake sea salt
  • 1 tsp vanilla extract
  • 1 tbsp pure maple syrup
  • 2 cups coconut yoghurt
  • Juice of ½ lime
  • Zest of 1 lime
  • 1 small ripe papaya, cut into small pieces
  • 2 cups blueberries
  • 1 dragonfruit or mango or 4 nectarines/peaches or other tropical or stone fruit as desired
  • 1 cup fresh mint leaves


  • Heat heavy based frypan on medium heat or preheat oven to 180°C.
  • In medium mixing bowl, add buckwheat, coconut, pecans, pepitas, mulberries & salt and mix together.
  • Add maple syrup & vanilla and mix until combined into dry ingredients.
  • Toast this mixture in pan or on parchment lined tray in oven, until lightly golden – 3-5 minutes.
  • Remove from heat and spread on parchment paper and allow to cool.
  • Mix lime juice through coconut yoghurt and set aside.
  • Finely chop half the mint leaves and mix through the papaya.
  • In a long glass or small bowl, layer the fruit, coconut yoghurt and maple crumble as desired, finishing with crumble and extra mint leaves.


Serve chilled on a hot summer’s day!

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