Pam’s New England Buckle
Pam’s New England Buckle
New England Breakfast Plant Based Style
Ingredients
- ¾ cup vegan butter
- ¾ cup coconut sugar
- 1 tsp vanilla
- 2 tbsp flaxseed meal mixed in 4 tbsp water
- 1 tsp cinnamon
- 2 cups spelt flour
- 1 tbsp baking powder
- ⅔ cup plant based milk I use soy, but almond or cashew milk will work well also
- 2 cups seasonal berries frozen blueberries or raspberries will work if you have no fresh berries
Instructions
- Preheat oven to 350°. Line a 9"x13" baker with parchment paper.
- In large mixing bowl mix together vegan butter, sugar, vanilla, and flaxseed meal.
- In separate bowl combine cinnamon, flour and baking powder and mix together.
- Mix the flour mixture and the plant milk alternately in with the vegan butter mixture.
- Pour the batter into prepared baking pan. Place fruit on top. Sprinkle with extra coconut sugar if desired.
- Bake at 350° for 40 minutes or until golden in color.
Notes
This is a perfect breakfast or midday nosh. It can be made with any fruit that is in season. I have altered this to create a plant based recipe.
Nutrition
Calories: 335kcalCarbohydrates: 42gProtein: 5gFat: 16gSaturated Fat: 4gSodium: 337mgPotassium: 76mgFiber: 6gSugar: 14gVitamin A: 906IUVitamin C: 5mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!