I recently posted Protein Packed Breakfast Wafers, and they are very similar, but with a different flavor. Essentially, I enjoy having a fruit smoothie or a glass of almond milk for a meal, but it doesn’t fill me up. A few of these wafers are a perfect accompaniment to the smoothie/shake meal approach – because they provide much needed protein for breakfast. Or whenever! They are also great for a guilt free, filling snack.
I love the texture of these. They are light and airy, plus full of flavor. I assume not everyone is keen to eat something like this made out of beans, but really – I think they will surprise you!
Blueberry Breakfast Wafers (GF, DF, SF)
3 cups (or 2 cans) pinto beans, rinsed well
t tsp vanilla extract
1/4 cup Nutiva hemp protein powder
2 tbs peanut butter (I make my own)
1 tbs honey
2 tbs chia seeds
3 tsp xylitol (or another type of sugar – could probably also sub honey in for this)
1/2 cup frozen blueberries
Preheat the oven to 4oo degrees F.
In a food processor, add the beans and pulse until the processor gets ‘stuck’ (stops making any visible changes to the beans). Add the vanilla and water and blend until the beans are a puree. Add all other ingredients, except for the blueberries, and continue to pulse until the mixture is a smooth puree. Add the blueberries and pulse 5 or 6 times. This should mix them around but don’t break them down too much. If you use fresh blueberries, I would recommend moving all the mix to a bowl and then folding the blueberries in with a spoon so that they don’t become blended with everything else. I found that frozen ones held up just fine for a few pulses though.
Lay parchment paper over your pan and using a tablespoon measure, scoop out batter and lay on the paper. These wafers will not spread, so what you see is what you get (aka – make sure to press them down into the shape you want them to be).
Bake for a minimum of 20 minutes at 400 degrees. I cook them for 30 minutes because I like them to be more on the browned side (although not quite to ‘burnt’ yet… haha). This is what they looked like headed into the oven:
Let them cool for at least 15 minutes before you move them around. I did have a few crumble when I tried to move them right away. But once cooled, I didn’t have any problems with that. They will stay well in the fridge, in a closed container, for up to a week. Makes approximately 3 dozen.
I love the blueberry flavor in these! Just like the version I tried before, you can’t even tell there are beans in these – and that’s the main ingredient!