Pure Food: Eat Clean with Seasonal, Plant-Based Recipes by Veronica Bosgraaf

Author:Veronica Bosgraaf
Language: eng
Format: mobi, epub
ISBN: 9780804137966
Publisher: Potter/TenSpeed/Harmony
Published: 2015-02-16T22:00:00+00:00

1 For the topping, in a medium bowl, combine the brown sugar, rice flour, and cinnamon. Add the walnuts and coconut oil and stir just to incorporate. The mixture will be clumpy. Set aside.

2 Preheat the oven to 325°F. Grease a 9 × 13-inch baking pan with grapeseed oil and set aside.

3 For the buckle, sift together the brown and white rice flours, tapioca starch, baking powder, and salt in a medium bowl. Stir in the almond meal.

4 In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar on high speed until combined, about 2 minutes. Beat in the eggs one at a time, and then beat in the vanilla. Add 1 cup of the dry ingredients and ¼ cup of the almond milk, and beat to combine. Repeat until all the dry ingredients and almond milk have been incorporated, and then beat for 1 more minute. Fold in 1 cup of the blueberries.

5 Pour the batter into the prepared baking pan. Sprinkle the remaining 1 cup blueberries over the top and scatter the topping over the blueberries.

6 Bake until a wooden skewer inserted into the center comes out clean, about 45 minutes. Let cool on a wire rack for at least 10 minutes before serving. Serve warm.

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