1 Tablespoon granulated cane sugar (don’t use all coconut sugar – it doesn’t work well)
1 Tablespoon coconut sugar
½ teaspoon cinnamon
Coconut oil or butter for greasing pan
1 ½ cup whole spelt flour or whole wheat pastry flour*
1 teaspoon aluminum-free baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
6 Tablespoons butter or unrefined coconut oil, at room temperature
¼ cup coconut sugar
¼ cup granulated cane sugar (or use all coconut sugar)
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk (sub kefir or half yogurt, half milk), at room temperature**
4 cups mixed berries (quarter strawberries if using), divided
Instructions
Preheat oven to 350 degrees. Grease an 8×8 square or 9 inch round pan with coconut oil or butter.
To make topping, combine almonds, sugars, and cinnamon in a small bowl. Set aside.
Whisk together the flour, baking powder, baking soda, and salt.
Using a stand mixer with the paddle attachment, cream the sugars and butter until fluffy, 3-5 minutes. Add in the vanilla and then beat in the eggs one at a time. Scrape down the sides of the bowl.
Add the flour mixture ⅓ at a time, pouring in ½ of the buttermilk in between each time, ending with the flour mixture.
Stir until just combined, scraping down the sides if necessary. Remove bowl from mixer and fold in half of the mixed berries.
Pour batter into dish and spread evenly. Distribute remaining berries on top and push them down into the batter slightly to sink in. Sprinkle with topping and bake for 50-60 minutes until batter is set. Time will depend on size of baking dish and types of berries used.
Notes
*Gluten-free: sub ¾ c. GF oat flour + ¾ c. King Arthur GF flour + ½ t. xanthan gum
**Dairy-free: sub ⅓ cup coconut milk + enough water to make ½ cup total + ½ Tbs. white vinegar
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-mixed-berry-buckle-recipe-gluten-and-dairy-free-versions-too/