Author Notes
Adapted from Weight Watchers Magazine, July/Aug 2014 —Aileen Metcalf
Ingredients
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1 1/3 cups
organic whole wheat pastry flour, like Bob's Red Mill
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3/4 teaspoon
baking powder, aluminum-free
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1/4 teaspoon
baking soda
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1/4 teaspoon
sea salt
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6 tablespoons
organic non-hydrogenated shortening, like Spectrum
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1/2 cup
coconut sugar
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Zest from one orange
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2 teaspoons
vanilla
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1 tablespoon
flaxseed, ground
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3 tablespoons
orange-infused vodka
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1/2 cup
almond milk, or another type of non-dairy milk
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3
plums, sliced thinly
Directions
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Preheat the oven to 375°. Grease an 8x8 oven-safe container with coconut oil or line it with parchment paper.
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Combine the flax and vodka in a small bowl and let it thicken for 10 minutes.
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In a small bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
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In a large mixing bowl, cream the sugar, shortening, zest, and vanilla. Add the almond milk and flax mixture. Slowly add the dry ingredients to the mixing bowl.
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Pour the batter into the prepared pan. Placed the sliced plums on top and press down slightly. Sprinkle it with some organic cane sugar and almond slices.
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Bake the buckle for 35-40 minutes. Insert a toothpick and make sure it comes out clean.
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