Gluten Free/Dairy Free Blackberry Buckle

Since Ray really went to extremes to gather the fresh blackberries, I thought the least I could do was turn them into a great dessert.  I didn't want to miss out on the fun, so I adapted the recipe to be Gluten Free and Dairy Free.  Here's what I whipped up....

Gluten Free / Dairy Free Blackberry Buckle
What you'll need:
1/4 cup non-dairy buttery spread
1/2 cup white sugar
1 cup all-purpose Gluten Free flour blend
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup rice milk

3 cups blackberries
3/4 cup white sugar
1/2 cup boiling water
1 tablespoon non-dairy buttery spread

What to do:
Preheat oven to 375 degrees and grease the bottom of a 8 x 8" square pan.
In a large bowl, cream 1/4 cup non-dairy buttery spread and 1/2 cup sugar. In a separate small bowl, combine GF flour, baking powder and salt.  Add that into butter mixture and then stir in milk.  Your mixture may be thick and lumpy, but go ahead and spread it into the prepared pan.
In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour the berry goodness over the batter in the pan. Dot the top with remaining 1 tablespoon of your non-dairy buttery spread.
Bake in the preheated oven for 45 to 50 minutes.  Allow it to cool and enjoy.  For your dairy loving dessert eaters, top with a scoop of vanilla ice cream for a little extra somthin'!

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