Strawberry cherry almond buckle
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  • 15 mins Cook time 40 mins Total time 55 mins Sugar free, dairy free Author: Yvonne | Recipe type: Baked goods Serves: 10 Ingredients 1¼ cups wholemeal flour ¾ cup Natvia, or granulated sweetener of choice ½ cup almond meal 2 tsp baking powder ¼ tsp salt ¼ tsp ground cinnamon 1¼ cups unsweetened almond milk 5 tbsp coconut oil, melted 1c fresh strawberries, quartered 1c fresh cherries, pitted Instructions Preheat oven to 175c. Ensure you have a clean 8 x 10 baking pan ready but don’t line it! In a medium bowl, whisk together wholemeal flour, Natvia, almond meal, baking powder, salt and ground cinnamon. Pour in milk and whisk until just combined into a pancake-like batter - set side. Add coconut oil into baking pan. Pour batter into the coconut oil but do not stir. Just allow the batter to spread across the baking pan - I used the back of a spoon to gently push some of the batter into the corners. It will look a little strange at this point, but trust me… the oven will work its magic! Sprinkle fresh fruit evenly over the batter. Bake for 40 minutes (on the middle oven rack) until a toothpick inserted comes out clean. If the top is browning too quickly, cover loosely with a sheet of aluminium foil. Remove buckle from oven and allow to cool for half an hour. Slice and serve in its warm, gooey and delicious state. This will keep in an airtight container in the fridge for a week. 3.2.1311



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