CRANBERRY, DATE, PECAN UPSIDE DOWN CAKE

CRANBERRY, DATE, PECAN UPSIDE DOWN CAKE

Oil a 9-inch square-baking pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 12 servings

1/3-cup agave nectar

2-tablespoons canola oil

2-cups cranberry

1-cup sliced dates

1-cup pecans

1/3-cup ground flaxseed

½-cup agave nectar

1 2/3-cup nut, rice, or soy milk

¼-cup coconut oil

2-teaspoons vanilla

2-cups-whole-wheat flour

2-teaspoons baking powder

¼-teaspoon salt

1-tablespoon white vinegar

Zap the 1/3-cup agave and 2-tablespoons of oil for 1 minute.  Pour into a sprayed 9-inch square-baking dish. Place the cranberries, sliced dates, and pecans on the bottom of the baking dish.  In a standing mixing bowl, mix together the flaxseed, agave, milk, oil, and vanilla. 

In another bowl whisk together the flour, baking powder, and salt. 

Add the dry to the wet and mix until uniform.  Add the vinegar   

Pour the batter over the cranberries, sliced dates, and pecans.    

Bake at 350 degrees for 35 minutes or until a toothpick inserted into the center comes out clean. 

Cool for 10 minutes.  Invert onto a serving plate.