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Vegan Mini Chickpea Flour Frittatas

Vegan Chickpea Flour Frittatas

Here’s an easy, grab-and-go breakfast for frittata lovers everywhere. Chickpea flour stands in for eggs in this quick and customizable recipe.

Vegan Chickpea Flour Frittatas

Select your favorite mix-ins, fold them into the batter and bake these muffin-shaped breakfasts for a healthy start to your day. They taste delicious with a drizzle of hot sauce or a dollop of greek yogurt (if you’re not vegan). 

Vegan Chickpea Flour Frittatas

 

Vegan Mini Chickpea Flour Frittatas


Ingredients:

  • 1 ¾ cup Anthony’s Goods Chickpea Flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 3/4 tsp salt
  • 2 cups water
  • 1 cup peas or corn 
  • 2 cups assorted veggies/mix-ins, finely chopped (we used mini peppers and asparagus, but you can also use corn, mushrooms, spinach, and cheese, if you’re not vegan) 
  • ¼ cup yellow onion
  • Handful of parsley, chopped
  • Hot sauce (optional)

Directions:

  1. In a large mixing bowl, whisk the chickpea flour, baking powder, salt, basil and garlic powder together. Add in the peas, parsley, onions and other vegetables/mix-ins. Mix everything well to combine.
  2. Preheat the oven to 375F and scoop (using a ¼ measuring cup) the batter into a muffin tin.
  3. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. 
  4. Remove from the muffin tin, allow to cool a bit and enjoy drizzled with your favorite hot sauce!

Makes: 12 muffins


Prep time: 10 minutes

Total time: 40 minutes






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