Mini Blueberry Pudding

1/3 cup Cuisine Soleil All-Purpose Flour

1/8 cup quick-cooking rolled oats

1/4 tsp. tsp. baking powder

1 tbsp. coconut sugar (can be substituted with brown sugar)

1 egg

1 tbsp. margarine

2 c. at the table of honey

1/4 cup plant-based milk (or other milk)

1/2 cup blueberries

 

1. In a bowl, combine the flour, oats, baking powder and coconut sugar.

2. In a separate bowl, mix together the egg, margarine, honey and milk.

3. Mix together the dry ingredients with the liquid ingredients.

4. Spread the blueberries in the bottom of a mini loaf pan (15cm x 8cm x 4.5cm)

5. Pour the cake mix over the blueberries.

6. Cook for 20 minutes at 325F in an airfryer using the "convection fryer" function.