Strawberry-Rhubarb-Mint Parfaits

These strawberry-rhubarb-mint parfaits are cool and so refreshing for the warmer
months. Depending on how you make them, parfaits are as good for breakfast as
for dessert. Mine are an easy combination of my strawberry-rhubarb-mint compote
[https://amealinmind.com/strawberry-rhubarb-mint-compote/], yogurt and a
nut-spice mixture almost like that in my apple-blueberry crisp
[https://amealinmind.com/apple-blueberry-crisp-paleo-and-gluten-free/]. But
they're more fun to eat in layers, right?

Servings: 2 cups

Author: Beth of A Meal In Mind

Prep Time
10 minutes

Cook Time
25 minutes

Course:

Breakfast or Dessert

Cuisine:

American

Keywords:

Rhubarb Strawberry easy dessert walnuts Almond Flour yogurt Bobs Red Mill CoYo fruit parfait KiteHill nut topping summer dessert

🧂 Ingredients

1 cup almond flour

blanched or unblanched
½ cup coarsely chopped almonds
½ cup coarsely chopped walnuts or hazelnuts
1 teaspoon cinnamon
¼ teaspoon ginger
1 tablespoon MCT or other neutral oil
2 tablespoons maple syrup

Instructions

1 Preheat oven to 350 F.
2 Place all ingredients into a mixing bowl, and stir until the mixture begins to
hold together in coarse crumbs.
3 Pour into about a 6" x 10" baking dish and spread in an even layer about ½ inch
deep.
4 Bake for 20-25 minutes or until nuts just begin to brown.
5 Allow to cool.
6 To assemble the parfaits, spoon about 2 tablespoons of fruit on the bottom; top
with about 3 tablespoons yogurt; sprinkle on 1-2 tablespoons of nut topping;
repeat.
7 Garnish with extra fresh fruit and mint sprigs.