Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1½ tbs ground flax flax w/ 3 tbs warm water
  • 6 tbs unsweetened almond milk with squeeze of lemon
  • ¼ cup Bob's Red Mill Mighty Tasty Hot Cereal (dry)
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • pinch of sea salt
  • 6 tbs brown rice flour
  • 1½ tbs unsweetened apple sauce
  • 2 packets of xylitol plus or stevia
  • 1 cup frozen (and partially thawed) or fresh blueberries
Directions
  1. Preheat oven to 375F.
  2. In a small bowl, combine the ground flax and warm water and leave to become "gelatinous" for about 5 minutes.
  3. In a medium/large bowl, add the almond milk, lemon juice and Bob's Red Mill Mighty Tasty Hot Cereal and stir. Add in the baking soda, baking powder, sea salt, brown rice flour, xylitol, apple sauce and finally the flax "egg" mixture and stir until everything is combined. Stir in the blueberries.
  4. Distribute the mixture evenly into ramekins or muffin cups (or a small bread loaf, but cooking time will probably be a few minutes longer), filling about ¾ full.
  5. Bake in oven for 30-33 minutes (it has been 33 minutes for me both times I've made this). Remove from oven and allow to cool before removing and transferring to a cooling rack.
  6. I like eating mine with fresh fruit, jam and vegan cream cheese. One of my new favourite breakfasts! I'm eating it now as I write this. :}
Nutrition Information
Calories: 255
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/gluten-free-vegan-blueberry-bake/