Ingredients: 1 ¼ cups almond milk,1 tablespoon baking soda,1 teaspoon cinnamon,½ tablespoon flaxseed,¼ cup maple syrup,¼ cup oat flour,1 tablespoon oil,¼ to 1/3 cup raspberry jam, for swirling,¼ cup rolled oats, optional,½ teaspoon salt,1.5 tablespoons turbinado sugar,2 teaspoons vanilla,¼ cup walnuts, crushed
Instructions:
- Preheat oven to 375 and grease an 8×8 pan.
- Combine all wet ingredients (milk, flax, vanilla, syrup, oil).
- Let stand while grinding the walnuts.
- Whisk together with the baking soda, cinnamon, and salt.
- Pour half the batter into prepared pan. Using a spoon, dollop lines of jam across the batter and swirl into batter using a knife.
- Pour the rest of the batter on top.
- Mix up the crumble topping: add the walnuts to a bag and crush until broken down into pea-sized crumbs. Toss with the oat flour, cinnamon, sugar and rolled oats if using. Stir in the tablespoon of oil until the everything starts to come together–mixture should be crumbly.
- Sprinkle the topping evenly across the top of the batter and bake for 25 minutes, or until browned on top and it springs back slightly when touched.
- Serve warm.
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