Veggies Don't Bite

1 Preheat oven to 375 F (190 C) 
2 Mix flax, almond meal, nutritional yeast, maple syrup, milk, vanilla and cinnamon in a bowl. Use a fork or whisk and mix well.
3  Place in refrigerator so ingredients can set. You can also do this the night before.
4 Put all crumble topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine.
5 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:
1 Put 1 teaspoon of liquid mixture in the bottom of each muffin space.
2 Add 1 square piece of bread.
3 Place about 5-6 blueberries, depending on size, so that they cover the center of the bread.
4 Sprinkle about 1/2 tablespoon of crumble topping over the blueberries.
5 Put 1 square piece of bread over the top and use your fingers to pack it in well.
6 Place 5-6 more blueberries on the bread.
7 Sprinkle about 1/2 tablespoon of crumble topping over the blueberries.
8 Put another square piece of bread over the top and use your fingers to pack it in well.
9 Sprinkle with a little bit of the crumble topping (about a teaspoon).
10 Carefully add 1 tablespoon of liquid mixture over the top, making sure to evenly coat so that all the bread gets soaked.
11 Add 2-3 more blueberries on top for décor, and sprinkle with a tad of plain coconut sugar if you want.
12 Bake for 35 minutes. Because ovens vary, start checking them at 25 minutes. They are ready when the tops begin to brown.