Blueberry Breakfast Brownies

Nutritious & Delicious

Preheat the oven to 375 degrees


-1/2 c almond flour

-1/2 c chickpea flour

-1 c gluten free flour blend

(Or any variation of those 3 flours)

-1/2 tsp salt

-1/2 tsp baking soda

-1 1/2 tsp baking powder

– 4.5 tsp vegan egg replacer mixed with 3 Tbs warm water until there are no lumps (or 3 Tbs flaxseed mixed with 2.5 Tbs warm water, until jelled)

-1 cup plant based milk (I used almond)

-1 Tbs vinegar (optional)

-1 tsp vanilla extract or vanilla bean powder (I like using the powder- or a combination of both)

-2 Tbs maple syrup or raw sugar

-1 c fresh or frozen blueberries (mine were frozen)


– wisk together dry ingredients

-whisk together wet ingredients

-make a well in the dry ingredients and and mix in with the dry

-fold in the blueberries

-pour into a greased casserole dish or divide into 6-8 greased ramekins

– cook for 25-30 mins until firm in the middle and slightly browned around the edges or if you are using ramekins cut your cooking time down as needed.

-serve dusted with cinnamon, vegan butter, and maple syrup

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