Deconstructed Blood Orange Parfait with Toasted Almonds and Coconut

I really have no idea where this recipe originated, but one of my coworkers did a cooking demo with this recipe and I just had to try and recreate it at home. She made it as a dessert, but it could just as easily be one of the most delicious breakfast options. Although winter is winding to and end, at least here in Albuquerque where it’s been 70 degrees for the last week, I’m still obsessed with blood oranges whenever I see them – cocktails, sangria, and now a probably healthier option – a deconstructed parfait.


While impulse shopping at Sprouts, I found a new vanilla yogurt with cardamom, but for the purpose of this recipe you can make your own from scratch. 🙂 And just be warned, the smell of toasting coconut and almonds will bring all of your pets and SOs into the kitchen. Just in case you were thinking of not sharing.


Deconstructed Blood Orange Parfait with Toasted Almond and Coconut

Serves 2 or 1 very generously 

Ingredients

  • 1 blood orange
  • 1 cara cara or other navel orange
  • 1/4 cup large coconut flakes
  • 1/4 cup slivered almonds
  • 1 cup vanilla yogurt or split with half plain yogurt for diminished sweetness
  • Pinch Cardamom

Directions

  1. Add almond and coconut flakes to a dry skillet and toast on medium heat until lightly brown, tossing and stirring often to avoid burning. You can also toast in a 350F oven for 10 minutes (or until golden) on a flat baking sheet. Let cool.
  2. To cut oranges, slice off the bottom and top of the orange, then slice around the side with a sharp knife to remove any pith. Slice into quarter inch slices. Arrange oranges on plate, alternating for color contrast.
  3. In a small bowl, whip vanilla yogurt (or plain with a dash of vanilla and honey) with a pinch of cardamom.
  4. Spoon yogurt over oranges and sprinkle with coconut and almonds.


Now the only decision you need to make is whether to have dessert for breakfast.


My Favorite Morning Glory Muffins

When I was younger my mom would make some of these muffins and I remember barely tolerating them…. Instead I opted for the chocolate chip or banana, which are still tasty, but now I find that the more I can pack into a muffin, the more I like it. I love Morning Glory Muffins for grabbing before I hit the gym in the morning. If I haven’t had at least a little something to eat right when I wake up I feel nauseous and light headed. Rather than opting for straight sweetness these have some sticking power – fiber in the carrots and pineapples, some protein in the yogurt and nuts, and also the health fats from walnuts. Another power packed go-to that doesn’t break the calorie bank.

Remember that these are baked at high altitude, so down as sea level the flour level may need to be adjusted slightly to get the consistency you want.  

Morning Glory Muffins

Makes about 12-15 muffins

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour (add more if batter is too runny)
  • 3/4 cup packed brown sugar (can use 1/2 cup to cut back on sugar)
  • 1/2 cup oats
  • 1 T ground cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 2 cups grated carrots – about 4 large carrots
  • 1 grated apple (no core)
  • 3/4 cup crushed pineapple, drained
  • 1/2 cup plain fat-free yogurt
  • 3 eggs
  • 1/3 cup oil
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Directions

  1. Preheat over to 350F. Line the muffle tin with liners and spray with non stick cooking spray. This is important or your muffins will stick to the paper.
  2. In a small bowl, cover raising with hot water and set aside to soak.
  3. In a large bowl, whisk together flour, sugar, soda, spices, and salt.
  4. Stir in carrots, Apple, pineapple, nuts, and oats.
  5. In a separate bowl, beat eggs, oil, and yogurt. Add to flour/fruit & vegetable mixture.
  6. Drain raisins and add to the rest of ingredients.
  7. Spoon batter into muffin liners about 2/3 full.
  8. Bake at 350F for 25-28 minutes or until a toothpick comes out clean and the tops are springy to the touch.
  9. remove from oven and let cool at least 5 minutes.

These freeze incredibly well, so I like to keep them in the freezer and just pull one out at a time in the morning. 🙂

 

 Now go make these for the weekend!

Enjoy!!