2 tablespoons Ground Flax
1⁄2 cup Chickpeas (rinsed and drained)
1⁄2 cup vanilla almondmilk
4 tablespoons Vegan Butter
1 teaspoon Vanilla Extract
2 cups Unbleached All-Purpose Flour
1 1⁄2 teaspoon Baking Powder
1 cup frozen Cascadian Farm blueberries
6 tablespoons Cascadian Farm granola (for crumble topping)
3 tablespoons Vegan Butter (for crumble topping)
3 tablespoons Coconut Sugar (for crumble topping)