LEMON BLUEBERRY BUCKLE

This Whole Food Plant-Based dessert is like a coffee cake that's just exploding with fruit. It tastes fresh and light and packed with flavour. Perfect for sharing - or eating yourself over the course of a few days.

Serves: 8, depending how you slice that bad boy

INGREDIENTS:

Topping:

• 1/2 cup oat flour

• 2 tbsp coconut sugar

• 1 tsp cinnamon powder

• 1/2 tsp ground ginger

• 3 tbsp almond butter (or sun butter to make it nut free)

Cale:

• 1 tsp lemon juice (or apple cider vinegar)

• 1 cup unsweetened plant milk

• 1 tbsp grated lemon zest (orange works great too!)

• 1/3 cup maple syrup

• 1/4 cup apple sauce (unsweetened) (mashed banana works too)

• 1 tsp vanilla extract

• 1 1/4 cup whole wheat flour (or gluten free 1:1 flour blend)

• 1/2 cup oat flour

• 2 1/2 tsp baking soda

• 1/2 tsp salt

• 2 cups fresh or frozen berries of choice

DIRECTIONS:

Preheat the oven to 375 F.

Get a deep dish pie plate or a springform pan and grease it lightly with coconut oil. If you've got a silicon version even better!

Make that topping! Mix the flour, sugar, and spices into a medium bowl. Drizzle in that delicious goddamn nut butter and then mix that shit with your hands. Don't be scared. It wants you to touch it. Give it some kind and work it till it's little balls of crumbly goodness.

Add the lemon (or ACV) to your milk and set it aside. It's going to turn to a plant-based version of buttermilk.

In a large bowl add the zest, syrup, apple sauce, and vanilla and mix that all together.

In a smaller bowl mix the flours, baking soda, and salt. Now you can add the milk mixture into the other wet mixture and combine.

Add the flour mixture into the wet mixture until just combined. Don't over-mix if you want it to be nice and fluffy! Gently fold in 1 1/2 cup of blueberries so it's in there through-out.

Now we're going to assemble the cake! Pour that batter into your prepped pan-type-thing and spread out evenly. Drop in the rest of your berries so they're spread evenly over the entire surface. Gently press them into the batter so they stick out a bit still. Now generously sprinkle on the topping - you might not need it all - but get it everywhere! Gently press your hands down so it marries into the batter - but don't over do it. It's cool if it's crumbly on top.

Bake for 35-45 minutes, depending how your oven rolls. You want it to be golden and pass the toothpick test. Let it cool up to an hour before serving and then SMASH IT INTO YOUR FACE!

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