Food Storage & Other Adventures in Motherhood

Butter-Free Breakfast Buckle

by heather

Recently I saw my friend Lisa make some blueberry buckle with beans instead of butter and I had to give it a try. Except I used strawberries because I prefer them. I found the recipe on Recipezaar, but made a few changes. As I was putting it in the oven the first time I had a great idea that I could use orange juice concentrate in the topping instead of butter. It seemed appropriate for breakfast. My family loved this. I had extended family visiting and they loved it too, and no one could tell that there were beans instead of butter.

Strawberry Buckle

1/4 cup cooked and mashed white beans
3/4 cup white sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 cup oat flour
1/2 cup wheat flour
1/2 cup white flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh strawberries, sliced

1/4 cup frozen orange juice concentrate
1/2 cup brown sugar
1/3 cup oat flour
1/2 tsp cinnamon
dash of nutmeg

1. “Cream” beans and sugar. (Just like you would butter.) 2. Mix dry cake ingredients in a separate bowl. 3. Blend egg and vanilla into bean and sugar mixture. 4. Add milk to wet ingredients. 5. Mix dry and wet mixtures together. 6. Gently fold in strawberries. 7. Pour into a greased 9×9 or round cake pan. 8. “Cream” oj concentrate and brown sugar. 9. Mix in remaining topping ingredients. 10. Drizzle topping over cake. (Using the orange juice concentrate, the topping doesn’t crumble as well, but it’s delicious, cheaper and better for you too.) 11. Bake @ 375 for 50 minutes.

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