Active Time: 20 minutes / Cook Time: 20-25 minutes / Total Time: 40 minutes (Times will be increased if the Cranberry-Orange Sauce has not already been made.)
Makes 6 servings
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- See below for the Cranberry-Orange Sauce recipe:
- 1 ½ cups cranberry-orange sauce, fully cooled
- For the cookie crumbles:
- 4 tablespoons (1/2 stick) unsalted butter, softened and cut into chunks
- 2 tablespoons coconut palm sugar
- 1 tablespoons raw honey
- 1 ½ cups almond flour
- ½ teaspoon orange zest
- 1/8 teaspoon sea salt
- To serve: (assemble parfaits just before serving)
- 2 1/4 cups plain yogurt
- 2 tablespoons raw honey
- ¾ teaspoon pure vanilla extract
- Pre-heat the oven to 350 degrees F with a rack in the middle position. Place a piece of parchment paper on a baking sheet.
- Prepare the shortbread cookie. Beat together the butter, sugar, and honey with a hand mixer until they are completely combined and resemble creamy frosting.
- Add the almond flour, orange zest, and salt to the bowl. Mix with a spoon just until all of the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
- Press the dough into a square about ½” thick on the baking sheet (it doesn’t have to be perfect—you’re going to break it up into crumbles). Use the bottom of a spoon to make sure the dough is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 10-15 minutes, or until the edges of the shortbread turn golden-brown. Rotate the baking dish 90° and bake another 10 minutes, or until the shortbread is golden-brown all over. Let cool completely.
- Break the shortbread into chunks and crumbles.
- Combine yogurt, honey, and vanilla and stir well.
- Spoon 2 tablespoons of yogurt into the bottom of each of two tall glasses. Add 2 tablespoons cranberry-orange sauce, and 1 tablespoon cookie crumbles. Repeat layers. Top with 2 tablespoons yogurt and a sprinkle of cookie crumbles. Serve.
- Store shortbread in an airtight container on the counter for up to one week. Store cranberry-orange sauce and yogurt in the refrigerator until needed.
*The Cranberry-Orange Sauce would be a great side dish with the Butternut Squash lasagna on Day 1. Set aside enough to make the parfaits, and serve with dinner. You can also easily halve the recipe (use 6 tablespoons each coconut sugar and walnuts). Cranberry sauce keeps for at least a week in the refrigerator.
Active Time: 15 minutes / Cook Time: 15 minutes / Total Time: 25-30 minutes
Makes about 4 cups
- Combine cranberries, sugar, syrup, juice and zest in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves.
- Lower heat to medium. Cook until cranberries begin to burst and mixture begins to thicken, about 12 minutes, stirring occasionally.
- Remove from heat and stir in orange and walnut pieces.
- Transfer to a serving bowl, cover and chill until set, about 2 hours.
- 1 12-ounce bag fresh or frozen cranberries
- ¾ cup coconut sugar
- 2 tablespoons maple syrup
- 1 cup fresh orange juice
- 1 teaspoon orange zest
- 1 medium orange, peel and pith cut away and fruit chopped
- ¾ cup toasted chopped walnuts*
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!