These delicious little squares are filled with nutritious ingredients, such as fresh raspberries, walnuts, soft wheat and rolled oats and the result is absolutely delicious! I started out by creating these as a dessert, as an alternative to Crumb cakes which are typically filled with sugar, butter and white flour and have no nutritional value, whatsoever! But as I fine-tuned this little recipe, ingredient by ingredient, cutting down the sugar, adding more of the good stuff, they ended up so wholesome, I decided that they actually make a lovely addition to an elegant Sunday brunch or even a quick little breakfast with a tall glass of milk! They are so simple to make–All you need is a wooden spoon to stir the batter, no need to take out the electric mixer!
Raspberry Crumb Cakes
- 1 ¼ cups whole wheat pastry flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 egg
- ½ cup skim milk
- 2 Tbsp canola oil
- zest of 1 orange
- 1 ½ cups fresh raspberries
- ½ cup ground walnuts
- ½ cup whole wheat pastry flour
- ½ cup rolled oats
- 3 Tbsp brown sugar
- 2 Tbsp + 1 tsp regular smart balance spread
- 1 Tbsp plain low fat kefir*
- *you can also use fat free buttermilk but I prefer kefir because it contains considerably less sodium.
Preheat oven to 350
Spread 1 tsp regular smart balance in an 8X8X2 inch baking pan.
In a large bowl, mix together pastry flour, sugar and baking powder.
Make a well in center of flour mixture and add egg, milk, oil and orange zest. Stir with a wooden spoon until evenly moistened.
Pour into prepared pan and top with the raspberries.
In a separate bowl, combine ground walnuts, pastry flour, oats and brown sugar.
Add smart balance and kefir and work with your fingers to make into a crumbly mixture.
Sprinkle evenly over the raspberries.
Bake in oven for 30 minutes or until wooden stick inserted in center comes out clean.
Cool and cut into 16 squares.