• 1 tablespoon ghee, softened or coconut oil
  • 2 cups organic broccoli florets, raw
  • 1/2 cup raw almonds
  • 2 cloves garlic
  • 1 egg
  • 1 tablespoon olive oil
  • Pinch of sea salt


  • Preheat oven to 375 degrees.  Grease muffin tin thoroughly with ghee or coconut oil generously to make it easy for cups to pop out.
  • In a food processor add broccoli, almonds, garlic, egg, olive oil and sea salt.  Mix until mixture is well combined and a bit thick (1-2 minutes).
  • Place about 1 1/2- 2 tablespoons of mixture in each tin and press into a cup making the bottom and sides 1/2" thick.
  • Bake for 30 minutes until the edges are golden brown and crispy and the bottom is firm.  Remove from oven and let cool.  Once cooled, remove from tin and fill with whatever you like.

Note - You can fill the cups with salad, roasted or sautéed vegetables, animal proteins or cauliflower rice.

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