Vegan Breakfast Cups

Vegan Breakfast Cups

4.0(62)

Cook Time
-
Total Time
-
Yield
24 servings

Ingredients

  • 2 cups chickpeas (320 g), dried
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking soda
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon nutritional yeast
  • 1 ½ cups water (360 mL)
  • 1 cup almond milk (240 mL)
  • 1 tablespoon apple cider vinegar

Optional Toppings

  • pepper
  • onion
  • broccoli
  • mushroom

How to Make It

1. Step
In a powerful blender, pulse chickpeas until they reach a powder-like state.
2. Step
Transfer chickpea flour to a strainer and strain over a large bowl.
3. Step
Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
4. Step
Preheat oven to 400ºF (200ºC)
5. Step
In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
6. Step
Pour the liquid mixture into the dry mixture and whisk until smooth.
7. Step
Let batter rest for 2 minutes.
8. Step
Pour the mixture into a cupcake tin and add your toppings of choice
9. Step
Bake 15 minutes.
10. Step
Allow to cool, but serve warm.
11. Step
Enjoy!

Tags

VegetarianBakeBrunchCupcake PanLiquid Measuring CupBreakfastStrainerMeasuring SpoonsPyrexWhiskBlenderMixing BowlSieve

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