Prep time: 20 min
Cook time: 35 min

Ingredients:

1 cup unsweetened cashew milk
1 tbsp. ground flaxseed
1 tbsp. almond meal
1 tbsp. maple syrup
1 tsp. vanilla extract
1 tsp. cinnamon
2 tsp. nutritional yeast
¾ cup frozen blueberries
9 slices soft bread

For the crumble topping:
¼ cup oats
1/3 cup raw pecans (walnuts would also work)
¼ cup coconut sugar
3 tbsp. coconut butter
1/8 tsp. sea salt

Preparation:

Preheat oven to 375°F.

Mix flax, almond meal, nutritional yeast, maple syrup, milk, vanilla, and cinnamon in a bowl. Use a fork or whisk to mix well.

Place in refrigerator so ingredients can set.

Put all crumble topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine.

Slice bread slices into 4 squares each. You should have a total of 36 small squares.

Layer as follows in each space of your muffin tin:
Put 1 tsp. of liquid mixture in the each muffin space.

Add 1 square of bread.

Place about 5–6 blueberries, depending on size, so that they cover the center of the bread.

Sprinkle ½ tbsp. of crumble topping over the blueberries.

Put 1 piece of bread over the top, and use your fingers to pack it in well.

Place 5–6 more blueberries on the bread.

Sprinkle ½ tbsp. of crumble topping over the blueberries.

Put another square piece of bread over the top, and use your fingers to pack it in well.

Sprinkle a little bit of the crumble topping on the top.

Carefully add 1 tbsp. of liquid mixture over the top, making sure all the bread gets soaked.

Add 2–3 more blueberries on top for décor, and sprinkle with plain coconut sugar if you want.

Bake for 35 minutes. Because ovens vary, start checking them at 25 minutes. They are ready when the tops begin to brown.