This roasted citrus parfait is the perfect winter pick-me-up! It’s filled with creamy zested coconut whipped cream, almond cookie crumbles to give it a sweet & crunchy bite, with bursts of roasted citrus! It even has an option to make it Whole30 friendly!
We have had quite the week here nestled in the cascades of the Pacific Northwest! Snow, snow and more snow! We haven’t seen this much snow here at once in a very long time! My dog Bandit (he’s a Louisiana Catahoula-the size of a lab) and I went on a little walk to snap some photos. He was completely covered and the snow was at my hips! The poor dog couldn’t see in front of him. It was that fluffy beautiful powder-ey snow. My husband has been praying for snow and God certainly answered his prayers this week! I do very much enjoy the cross country skiing we’ve been able to do and it sure is pretty to look at!
This citrus parfait was just the thing to brighten things up in the midst of this snow storm! I do have a confession…my crumble for this parfait did not turn like it should have. It looked like it was going to turn out great but as soon as I put it in the oven the little crumble pieces flattened out into one giant pancake! My best guess is because my oven wasn’t hot enough. The recipe I was modifying from called for butter and I used coconut oil. There must be some sort of difference when cooking with butter versus coconut oil. If you have any advice I would love to hear about it in the comments!
I have to admit that the perfectionist in me wanted to do this recipe again before posting it. However, my husband convinced me that I need to post everything…the good and the bad. I’m learning to be open and vulnerable…not an easy thing! But I believe this not only applies in my cooking adventure but also in life. In order to truly love and experience life, I have to be willing to take risks and be vulnerable (…maybe a little too deep??:))
The good news is my cookie crumb pancake still tastes great! It is still totally worth making, and even better if you can figure out how to make actual crumbs! I just crumbled up the big cookie into small pieces and it worked great! To make this Whole30 you could use your favorite Whole30 granola recipe and omit the honey in your coconut whip cream. If your not on Whole30, you could definitely use your favorite granola in place of the cookie crumbs!
Here are a couple of recipes for Whole30 granola:
The Paleo Pantry-Grain-Free Granola [Whole30 Friendly]
a traveling wife-Grain-free Granola [Whole30 and Paleo Friendly]
I hope this recipe brings you a burst of citrus joy!
But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me. That is why, for Christ’s sake, I delight in weaknesses, in insults, in hardships, in persecutions, in difficulties. For when I am weak, then I am strong.
2 Corinthians 12: 9-19 (NIV)
Roasted Citrus Parfait {Paleo, GF, Vegan, Whole30 option}
Ingredients
Almond Cookie “Crumble”
- 1.5 cups almond flour
- 2 tbsp tapioca flour
- 1/4 tsp dried ginger powder
- 1/8 tsp sea salt
- 1/4 cup honey
- 4 tbsp coconut oil (solid at room temperature)
- 1/2 cup sliced almonds
Roasted Citrus
- 2 small-medium grapefruit
- 2 medium naval oranges
- 1 small blood orange
- Feel free to mix this up or add more to have more for your parfaits:)
Zested Coconut Whipped Cream
- 1 cup coconut cream, full fat coconut milk turned upside down overnight in the refrigerator**
- 2 tbsp honey (omit if on Whole30)
- zest of one small blood orange or other orange (about 1 tsp)
- 1 pinch sea salt
Instructions
Almond Cookie “Crumble”
- Whisk almond flour, tapioca flour, dried ginger and sea salt in large bowl. Add in honey and stir with a wooden spoon to incorporate as much as possible {tip-grease your 1/4 measuring cup with a little coconut oil to make honey come out easier}. Add in coconut oil and crumble into the dry ingredients and honey with your hands to achieve small crumbles.
- Add in almonds and toss everything together.
- Spread crumbles out on a parchment lined baking sheet and freeze for 20 minutes.
- Bake at 350 degrees for 12 minutes or until golden brown.* Turn oven up to 400 degrees and set aside cookie “crumble” on a cooling rack to cool while you prepare the other ingredients for the parfait.
Roasted Citrus
- Peel all fruit with a knife, being sure to remove all of the white pith.
- Segment citrus over a medium bowl {you will have fresh citrus juice when done:)}.
- Place on a baking sheet lined with parchment paper and roast at 400 degrees for 10-12 minutes.
Zested Coconut Whip Cream
- Open bottom of full-fat coconut milk can, pour the liquid into a mason jar and store with tight lid for later use. Remove cream from can (may need to repeat with another can to get one cup) and place in medium bowl. If coconut cream is really hard you may need to let it sit for a bit to soften-but not too long!
- Whip with beaters for about one minute, scraping down sides as needed.
- Add in honey, zest and sea salt. Whip for another 2-3 minutes, scraping down the sides of bowl as needed until coconut cream is soft and whipped, with a “whipped cream” consistency.
Bringing it all together!
- To assemble, crumble cookie mixture in bottom of desired glass (mason jar works great too). Layer citrus on next, followed by zested coconut whipped cream and top with more cookie “crumbles”. Top with more zest and a sprinkle of dried ginger, if desired! Enjoy!***
This was a really great recipe and very refreshing. I nice distraction from the cold outside. Even though served cold this dish made you think of tropical beaches. I never knew you could roast oranges