Chickpea Blueberry Breakfast Cake

From the Bangert kitchen.
March 13, 2010

Preheat oven to 400 degrees F.

Coat 8' by 8' square cake pan with olive oil.

Mix together in bowl:

• 1 cup of garbanzo flour
• 1/2 cup unsweetened applesauce
• 2 tsp. Agave nectar
• 1/8 tsp baking soda
• 3/4 cup water

 Add at the end:

• 1/2 tsp lemon juice (mixed at the end) 
• 3 oz. fresh blueberries

Bake for about 20 minutes or until cake pulls away from pan and is golden brown around the edges.  A knife inserted in the center will come out clean.