You know, now that I think about it I really should go vegan. I mean after the constant eating and eating and more eating that I did in Maui it would probably be a good idea, right?
Oh, there you are! You’re right…butter is a great reason to not be vegan. See also bacon. See also steak. I think my vacation diet has gotten the best of me now…
So why the almost vegan? Well, I didn’t have a vegan butter substitute, and I wasn’t about to go to the store and buy some. Sometimes being
stingy thrifty has it’s downfalls, but my friends I promise you this is not one of them. Sure, you can use vegan butter. You can go all the way with making this vegan. But there’s never anything wrong with a little butter…besides, the chia seeds eat up the butter fat solids and they don’t get turned into calories when you eat them.
Totally. Promise. Just don’t look it up!
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 stick butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 chia eggs (2 Tbsp chia seeds + 6 Tbsp warm water)
- 1 Tbsp vanilla extract
- 2/3 cups almond milk
- 1 cup fresh blueberries
- 1 cup fresh strawberries, stems removed and diced
- 2/3 cup sugar
- 4 Tbsp cold butter, cubed
- 2 Tbsp flour
- 1 tsp cinnamon
Preheat oven to 350. Mix chia egg and let it sit while combining the other wet ingredients. Cream together the butter and sugars; add the vanilla and almond milk. Fold in the chia egg until combined. Add in the flour, baking powder, and salt and mix until just combined. Pour into a greased 9×13 pan. Sprinkle berries evenly over the batter. In a food processor process the remaining 2/3 cup sugar, 4 Tbsp butter, 2 Tbsp flour, and 1 tsp cinnamon until crumbly. Sprinkle mixture over the berries. Bake at 350 for 45 minutes.
…or not 😉