I saw this issue of Weight Watchers magazine and just fell in love with the cover. I bought it and, inside, they have a recipe for a plum-almond buckle. I don't think that the recipe is online, but I wanted to give them the proper credit. I thought the buckle was beautiful, so I decided to veganize it.
I'm learning to love plums. I made the Rum & Plum Scones in yesterday's post and I decided to use my plum pits to infuse some gin. I'll let you know how it goes!
Adapted from Weight Watchers Magazine, July/Aug 2014
1 1/3 c. organic whole wheat pastry flour, like Bob's Red Mill
3/4 tsp. baking powder, aluminum-free
1/4 tsp. baking soda
1/4 tsp. sea salt
6 T. organic non-hydrogenated shortening, like Spectrum
1/2 c. coconut sugar
Zest from one orange
2 tsp. vanilla
1 T. flaxseed, ground
3 T. orange-infused vodka (learn more about infusing your own vodka!)
1/2 c. almond milk, or another type of non-dairy milk
3 plums, sliced thinly
Preheat the oven to 375°. Grease an 8x8 oven-safe container with coconut oil or line it with parchment paper.
Combine the flax and vodka in a small bowl and let it thicken for 10 minutes.
In a small bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
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.
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.
Bake the buckle for 35-40 minutes. Insert a toothpick and make sure it comes out clean.
This buckle could double as a coffee cake for a weekend brunch and it would pair AMAZINGLY with some mimosas. Or some mimosa pancakes. Just sayin'.