2⁄3 cups Chickpeas (mashed)
1⁄4 cup Vanilla Almond Milk
1⁄2 cup Blueberry Yogurt (I used Noosa)
2 cups Brown Rice Flour (or sub other kind of flour)
2 tablespoons Brown Rice Flour (for the crumble topping)
2 tablespoons Butter (for the crumble topping)
2 tablespoons Coconut Sugar (for the crumble topping)