This past weekend I tried to start a whole 30. I made it 17 hours. Yes it was impulsive and ill-prepared and I may have self-sabotaged before I even started. I decided that instead of doing an entire elimination program, I’d double down on the main goals I wanted to accomplish from whole 30 and keep it more streamlined.
One of my goals was to have more mindful and nourishing breakfasts. I’ve fallen into those “grab whatever” kind of mornings where I eat the kids leftovers or just make an extra of whatever they’re having for me. To be honest, it’s not always the best choice. I feel like if I just prepare and put in the little extra effort, I can have breakfasts that I feel good about the whole day.
I REALLY love these.
This recipe makes 7 cups and I love this for meal prep! You can make the crust ahead of time and then each morning just scoop a dollop of yogurt and some berries as you bounce out the door.
The texture is so fun! The crust is super crunchy, the yogurt is wonderfully creamy, and the berries have a nice juicy burst. It’s also one of those easy breakfasts that are perfect for powering you through a workout or tiding you over until lunch.
You can make the crust out of all nuts, but adding the chickpea flour is pretty fun because it adds a slightly different flavor. So let’s make some delicious Parfait Breakfast Cups!!
Combine the chickpea flour, pecans, butter, and agave nectar in the food processor. 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.
Place muffin liners into the tins 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.
Bake in the oven for 10 – 12 minutes until the edges are golden brown. Wait for the crust to cool a bit. Scoop a dollop of yogurt into the center of the crust and top with fresh berries!
Want to save this recipe for later? Pin this image below!!
Recipe
Parfait Breakfast Cups
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!!
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
Instructions
- Preheat oven to 350F.
- Combine the chickpea flour, pecans, butter, and agave nectar in the food processor.
- 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.
- 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.
- Bake in the oven for 10 – 12 minutes until the edges are golden brown.
- Wait for the crust to cool a bit, or if you’re making these in advance, wait for them to completely cool before storing.
- When ready to eat, scoop a dollop of yogurt into the center of the crust and top with fresh berries!
Enjoy!! xo
I made these for mothers day. They were SOOOO good!!!! Will TOTALLY make them again! I may have overcooked them a little, but they stayed firm and lasted the whole week. Also, great crumbled and added to yogurt and berries! I did make a with a few changes because it’s what we had. I used 1/4 cup of oat flour in place of chickpea flour, replaced agave syrup with honey, added (1/8-1/4cup), toasted coconut. I put them in mini muffin tin, which left enough for 3 regular cupcake sized cups. SOO, SO, SO good! Thanks for the recipe! It’s what I was looking for to elevate my mothers day brunch!!
Aw I love that you made them for Mother’s Day!! So fun! Sending you lots of love!! xo