Vegan Breakfast Protein Cups
AuthorsefordCategoryVegan, Vegan BreakfastDifficultyBeginnerThese Breakfast Protein Cups are super satisfying made with chickpea flour, spinach, tomato, THIS isn't bacon and vegan cheese.
In a medium bowl, combine gram, all purpose flour and baking powder and seasonings then mix well. Gradually add water while continuing to whisk until smooth. Rest to the side.
Next, place a saucepan on medium high heat and add butter. Once the butter has melted, saute the onions add the chopped bacon.
When the bacon has become slightly crisp turn off the heat and set aside to cool.
Add the cooked ingredients to the "egg" batter.
In a greased or lined cupcake tray place the chopped spinach and tomatoes then pour the batter into the cups and top with cheese.
Bake at 270°C for 15 minutes or until a toothpick comes out clean.
Ingredients
Directions
In a medium bowl, combine gram, all purpose flour and baking powder and seasonings then mix well. Gradually add water while continuing to whisk until smooth. Rest to the side.
Next, place a saucepan on medium high heat and add butter. Once the butter has melted, saute the onions add the chopped bacon.
When the bacon has become slightly crisp turn off the heat and set aside to cool.
Add the cooked ingredients to the "egg" batter.
In a greased or lined cupcake tray place the chopped spinach and tomatoes then pour the batter into the cups and top with cheese.
Bake at 270°C for 15 minutes or until a toothpick comes out clean.
