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Blueberry Bourbon And Basil Buckle
Preheat the oven to 350F Prepare a 13x9 baking dish by lightly spraying with non-stick spray. Begin by preparing your flax egg. In a small dish or cup, combine ground flax with 3 tbsp water. Set aside to form a gel. In another small bowl, combine the blueberry topping ingredients and set aside. In a stand mixer, beat the butter and sugar until smooth. Add the flax egg and mix again. In a medium. . .
Prep Time: 00:20
Cook Time: 00:45
1 tbsp ground flax seed
3 tbsp water
1/2 cup vegan butter (i prefer earth balance butter sticks)
1/2 cup organic cane sugar
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour (or sub more all purpose flour)
1/4 tsp salt
3 tsp baking power
2 - 3 tbsp chopped fresh basil leaves
1 cup one tbsp non-dairy milk of choice
2 cups organic blueberries
1/4 cup bourbon whiskey
1/4 cup organic cane sugar
1Preheat the oven to 350F
2Prepare a 13x9 baking dish by lightly spraying with non-stick spray.
3Begin by preparing your flax egg. In a small dish or cup, combine ground flax with 3 tbsp water. Set aside to form a gel.
4In another small bowl, combine the blueberry topping ingredients and set aside.
5In a stand mixer, beat the butter and sugar until smooth. Add the flax egg and mix again.
6In a medium bowl, combine the dry ingredients (flours, salt, baking powder, and basil leaves). Slowly add this to the bowl of the mixer and beat on low. Alternate the flour with the milk until thoroughly combined. The dough should be thinner than bread dough but thicker than pancake batter.
7Spread batter on the bottom of the prepared baking dish. Top with blueberry mixture.
8Place in the oven and bake for 45 minutes. Remove from oven and let cool before slicing.
9Serve as a breakfast/brunch side dish, or serve slightly warm with non-dairy ice cream for a delicious summer dessert!
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