Ingredients
24
24 servings
- •2 cups chickpeas, dried
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon baking soda
- •1 teaspoon turmeric
- •½ teaspoon salt
- •½ teaspoon pepper
- •1 tablespoon nutritional yeast
- •1 ½ cups water
- •1 cup almond milk
- •1 tablespoon apple cider vinegar
- •pepper
- •onion
- •broccoli
- •mushroom
Instructions
- In a powerful blender, pulse chickpeas until they reach a powder-like state.
- Transfer chickpea flour to a strainer and strain over a large bowl.
- Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
- Preheat oven to 400ºF (200ºC)
- In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 2 minutes.
- Pour the mixture into a cupcake tin and add your toppings of choice
- Bake 15 minutes.
- Allow to cool, but serve warm.
- Enjoy!
Related Recipes
Vegan Breakfast Sausage
Vegan Sweet and Sour Meatballs
Vegan Snickerdoodle Cupcakes
Vegan Lasagna
Vegan Grilled Cheese
Vegan Steak
Vegan Stir-Fry
Vegan Chorizo
Vegan Cashew Ranch Dip
Vegan Pesto Tomato Pizza
Vegan Enchiladas
