Parfait Breakfast Cups

Name: Parfait Breakfast Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/4 cup chickpea flour; 2 cups chopped pecans; 1/4 cup butter, room temp (ghee or coconut oil works); 3 tablespoons agave nectar (honey or maple syrup works); splash of vanilla; 1 cup whole milk yogurt; 1/2 cup fresh berries

7 steps

Prep:15minCook:10min

Delicious gluten free Parfait Breakfast Cups are a quick and delicious way to start the day! Extra bonus that they keep you full all morning!!

Updated at: Wed, 11 Dec 2024 06:16:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories335.6 kcal (17%)

Total Fat29.8 g (43%)

Carbs14.9 g (6%)

Sugars8.9 g (10%)

Protein4.9 g (10%)

Sodium17 mg (1%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

¼ cupchickpea flour

2 cupschopped pecans

¼ cupbutter

room temp, ghee or coconut oil works

3 tablespoonsagave nectar

honey or maple syrup works

vanilla

1 cupwhole milk yogurt

½ cupfresh berries

Instructions

Step 1

Preheat oven to 350F.

Step 2

Combine the chickpea flour, pecans, butter, and agave nectar in the food processor.

Step 3

Process for 10 – 20 seconds until it’s mealy and sticky. You can leave it chunkier, like mine, though I will say the chunkier it is, the hardest it is to press into the muffin tins.

Step 4

Place muffin liners into the tin and press the crust into the bottom and sides of the tins. I found it easiest to do this with damp hands and taking the time to wash my hands and re-dampen them as needed.

Step 5

Bake in the oven for 10 – 12 minutes until the edges are golden brown.

Step 6

Wait for the crust to cool a bit, or if you’re making these in advance, wait for them to completely cool before storing.

Step 7

When ready to eat, scoop a dollop of yogurt into the center of the crust and top with fresh berries!

View on The Toasted Pine Nut

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