Gf Yogurt Parfait Recipe

Chill and prep fruit

Place the Greek yogurt in the refrigerator until ready to assemble. Rinse the blueberries and pat dry. If using strawberries, hull and slice them. Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside to cool.

In a small bowl, combine the almond butter, honey or maple syrup, and vanilla extract. Stir well. If the mixture is too thick to drizzle, add up to 1 tablespoon warm water and whisk until smooth but still slightly thick. Taste and adjust sweetness if desired.

Divide 2 cups of the chilled Greek yogurt between two serving glasses or bowls (about 1 cup per serving). Smooth a shallow layer with the back of a spoon.

Spoon half of the almond power butter (about 1.5 tablespoons) over the yogurt in each glass. Gently swirl with a spoon if you like a marbled effect, or leave as a distinct layer.

Scatter half of the blueberries (about 1/2 cup) and half of the sliced strawberries (if using) over the almond butter layer in each parfait.

Sprinkle each parfait with half of the mixed seeds, chia seeds, hemp hearts and gluten-free oats/granola (divide the 2 tbsp mixed seeds, 1 tbsp chia, 1 tbsp hemp, and 3 tbsp granola between the two servings). This provides texture and the 'superseeds' element.

Add another 1/4 cup of yogurt on top of each parfait to build a top layer, then drizzle the remaining almond power butter (about 0.75 tablespoon each) over the top.

Finish each parfait by topping with the remaining blueberries (a few whole berries for presentation), toasted sliced almonds, a light sprinkle of lemon zest (about 1/4 teaspoon each), and a tiny pinch of coarse sea salt to brighten flavors.

Serve immediately, or refrigerate covered for up to 4 hours. If preparing ahead for travel, keep crunchy components (toasted almonds and granola/seeds) separate and sprinkle on just before serving to maintain crunch.