By Fork and Beans
2 cup Cara's gluten-free flour blend (see below for link to recipe)
¾ cup sugar
3 tsp baking powder
1 tsp xanthan gum
½ tsp salt
1 cup fresh blackberry
1 lemon's zest1 cup non-dairy milk (I used almond, unsweetened)
1 Tbsp apple cider vinegar
4 Tbsp oil
Preheat oven to 350 degrees.
Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.
Combine all of the dry ingredients together (minus the blackberries and zest). Whisk well.
Pour oil into soured non-dairy milk and pour into dry ingredients.
Fold in berries and lemon zest.
Pour into desired pan/dish and top with pistachio cardamom sugar topping (recipe below).
Bake 22-25 minutes or until knife is clean when inserted in the middle (I have a really old oven that bakes things quicker than newer ovens).
Pistachio Cardamom Sugar Topping
5 Tbsp vegan butter, chilled
⅓ cup gluten-free flour
¼ cup brown sugar, packed
¼ cup sugar
⅓ cup pistachios, dry roasted, unsalted, roughly chopped
½ tsp ground cardamom
Combine sugars, flour and cardamom together.
Add vegan butter until a sand-like crumble forms.
Note: Recipe for Cara's Gluten-Free Flour Blend can be found here.
This recipe is great baked in an 8″x 8″ greased baking dish.
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