Sundried Tomato & Broccoli "Egg" Bites
These vegan “egg” bites are just like the popular Starbucks ones, but plant-based! We use chickpea flour as the protein and fibre-packed base and sundried tomatoes for amazing flavor. They’re the perfect quick and easy breakfast or snack for on-the-go!
Servings 6 "egg" bites
Equipment
- 6 slot muffin tin
Ingredients
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 tbsp oil from sundried tomatoes
- 1 cup unsweetened soy milk
- 1 cup broccoli florets, chopped
- 1/4 cup sundried tomatoes, diced
Instructions
- Preheat the oven to 350°F (176°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, salt and pepper.
- Add the olive oil, oil from the sundried tomatoes and plant-based milk. Mix everything together well. Fold in the broccoli florets and sundried tomatoes.
- Pour the chickpea batter into the muffin tin, adding about 1⁄3 cup (80 g) to each slot. Bake for 20 minutes, or until the chickpea batter is cooked through the center. Let it cook for 10 minutes before eating.
- Refrigerate leftovers in an airtight container for up to 4 days, or store them in the freezer for up to 1 month. To warm or thaw after freezing, microwave them at 30 second intervals until thawed and warmed
