Skip to Content

Muffin Tin Blueberry French Toast {vegan, gluten-free}

VGF

 

I hope all of you will forgive me, but sometimes a weekend post needs to be short and sweet. Children and partners need attention, meals must be delivered at church, weeds require plucking, laundry awaits washing and folding, and a British mystery that needs reading is threatening to put everything on hold.

But we all need to eat, so allow me to share what was on the menu at chez powerhungry: individual French toast pucks, sweetened with maple syrup, loaded with summer blueberries, and finally dusted with powdered sugar.

 

Chickpea flour and psyllium do their thing as a a great egg substitute, binding these gently sweet treats into perfect portability. You can sit down and eat these with a fork, head out the door to conquer  your Saturday to-do list, or get around to that book while you nibble away.

Use this as a recipe, subbing different summer fruits all summer long. Now, on to that chore list of my own chapter 7 of my mystery!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Muffin Tin Blueberry French Toast {vegan, gluten-free}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 pucks 1x

Ingredients

Scale
  • 1/3 cup chickpea flour
  • 2 teaspoons whole psyllium husk
  • Optional: 1/4 teaspoon ground cardamom (or spice of choice)
  • 1/4 teaspoon fine sea salt
  • 1 cup nondairy milk (plain or vanilla)
  • 3 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 13/4 cups GF 1/4-inch bread cubes (or regular, rustic-style bread if GF not needed)
  • 1/2 cup blueberries
  • 1 tablespoon virgin coconut oil, melted
  • Optional: 1-2 tablespoons confectioners’ sugar

Instructions

  1. Preheat oven to 400F. Grease or spray 6 cups of a standard muffin tin.
  2. In a large bowl, whisk together the chickpea flour, psyllium, optional cardamom and salt. Gradually whisk in milk (going slowly means fewer lumps). Whisk in the maple syrup and vanilla. Add the breadc cubes. Let stand for 5 to 10 minutes. Gently stir in the blueberries an coconut oil; divide mixture equally between prepared cups.
  3. Bake in the preheated oven for 13 to 15 minutes until golden brown and a toothpick inserted near the center comes out clean. Cool in tin on a wire rack for 15 minutes. Run a knife around edge of each cups and remove puck. Serve warm, room temperature or cold. If desired, sprinkle with confectioners’ sugar.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week or the freezer for up to 2 months.

  • Category: Portable Power Pucks, breakfast, brunch

Nutrition

  • Serving Size: 1 puck
  • Calories: 120
  • Sugar: 10.5 g
  • Sodium: 113 mg
  • Fat: 3 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 21.1 g
  • Fiber: 5.1 g
  • Protein: 3.8 g
  • Cholesterol: 1 mg

 

 

Previous
Zucchini Oat Breakfast Cookies {vegan, gluten-free}
Next
Chickpea Flour Beer Bread {vegan, gluten-free}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

EMC

Wednesday 29th of April 2020

These sound soooo good! I need to make another loaf of bread tomorrow and remember to save 1 3/4 cup of cubes for this recipe!

Loving your site, as I’m low on my wheat flours but have lots of oats, coconut flour and almond flour. You’re helping me bake through a pandemic without having to go out to get groceries. :-) Thanks!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

powerhungry