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5. Reduce speed to low, add ½ of dry ingredients to batter, alternating with Vegan Buttermilk, and mix well.

6. Add remaining dry ingredients, and mix only until batter is well blended, scraping down the bowl once more. Using a spatula, fold in ½ of blueberries.

7. Spread batter into the prepared baking dish. Sprinkle remaining blueberries over batter, and sprinkle streusel topping mixture over top. Bake for 45 to 50 minutes or until light golden and slightly puffed.

8. Ten minutes before buckle is done baking, make lemon syrup. In a small saucepan over medium heat, bring remaining ⅓ cup unbleached cane sugar, water, and lemon juice to a boil, stirring constantly. Reduce heat to low, and cook syrup for 8 to 10 minutes or until slightly thickened.

9. Remove buckle from oven, and immediately pour hot lemon syrup over top, being careful not to splatter. Cool on a wire rack for at least 30 minutes before serving. Store in an airtight container, or double-wrap with plastic wrap or foil, and freeze.

Variation: For Raspberry Buckle, substitute fresh (not frozen) raspberries for the blueberries.

VEGAN VOCAB

Cut in is a method of incorporating fat into dry ingredients by breaking it into small pieces. With heat, moisture is released from the fat, creating a flaky texture. Much like using two knives cutting the fat into the dry ingredients in a crisscross pattern, it’s quicker and less messy with the same results. You can also crumble the ingredients with your fingertips or blend with a fork until crumbly.

Orange Cranberry Buckle

Freshly squeezed orange juice and tangy cranberries make this buckle not only delicious, but pretty enough to serve to company.

Yield:

1 (9-inch) buckle

Prep time:

30 minutes

Bake time:

45 to 50 minutes

Serving size:

1 slice

1½ cups unbleached all-purpose

flour

⅓ cup light brown sugar, firmly

packed

½ tsp. plus pinch salt

4 TB. grated orange zest

⅓ cup plus 6 TB. nonhydrogenated

vegan margarine

½ cup whole-wheat flour

1 tsp. cornstarch

1 tsp. aluminum-free baking

powder

½ tsp. baking soda

¼ tsp. ground cinnamon

¾ cup plus ⅓ cup unbleached cane

sugar

Egg substitute for 2 large eggs

½ cup Vegan Buttermilk (recipe in

Chapter 2)

2½ cups fresh or frozen whole or

sliced cranberries

½ cup chopped walnuts (optional)

¼ cup water

Juice of 1 orange

1. Preheat the oven to 350°F. Lightly coat a 9-inch square or round baking dish with cooking oil spray.

2. In a medium bowl, and using a wooden spoon, blend ½ cup unbleached all-purpose flour, light brown sugar, pinch salt, and 2 tablespoons orange zest. Add ⅓ cup vegan margarine, and using a pastry blender, cut in until mixture resembles small peas. Set aside for streusel topping.

3. Into a separate medium bowl, sift remaining 1 cup unbleached all-purpose flour, whole-wheat flour, cornstarch, aluminum-free baking powder, baking soda, remaining ½ teaspoon salt, and ground cinnamon, or blend with a wire whisk.

4. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat remaining 6 tablespoons vegan margarine, ¾ cup unbleached cane sugar, and remaining 2 tablespoons orange zest for 1 or 2 minutes or until light and fluffy, scraping the bowl as needed with a rubber spatula. Add egg substitute, mix well, and scrape down the bowl.

5. Reduce speed to low, add ½ of dry ingredients to batter, alternating with Vegan Buttermilk, and mix well.

6. Add remaining dry ingredients, and mix only until batter is well blended, scraping down the bowl once more. Using a spatula, fold in ½ of cranberries and walnuts (if using).

7. Spread batter into the prepared baking dish. Sprinkle remaining cranberries and walnuts over batter, and sprinkle streusel topping over top. Bake for 45 to 50 minutes or until light golden and slightly puffed.

8. Ten minutes before buckle is done baking, make orange syrup. In a small saucepan over medium heat, bring remaining ⅓ cup unbleached cane sugar, water, and orange juice to a boil, stirring constantly. Reduce heat