80% would make again
Vegan Breakfast Cups
featured in 5 Kid-Friendly Vegan Meals
Tasty Team
June 10, 2019
Inspired by forksoverknives.com
Ingredients
for 24 servings
- 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
Preparation
- In a powerful blender, pulse chickpeas until they reach a powder-like state.
- Transfer chickpea flour to a strainer and strain over a large bowl.
- Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
- Preheat oven to 400ºF (200ºC)
- In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 2 minutes.
- Pour the mixture into a cupcake tin and add your toppings of choice
- Bake 15 minutes.
- Allow to cool, but serve warm.
- Enjoy!
Ingredients
for 24 servings
- 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
Preparation
- In a powerful blender, pulse chickpeas until they reach a powder-like state.
- Transfer chickpea flour to a strainer and strain over a large bowl.
- Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
- Preheat oven to 400ºF (200ºC)
- In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 2 minutes.
- Pour the mixture into a cupcake tin and add your toppings of choice
- Bake 15 minutes.
- Allow to cool, but serve warm.
- Enjoy!
Inspired by forksoverknives.com
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