Paleo Blackberry Cobbler
From the blogger: "This paleo blackberry cobbler is the ultimate summer dessert…especially here in the Pacific Northwest where blackberry bushes are everywhere! This cobbler is not only paleo, gluten-free, and vegan but it's also healthy enough to be breakfast and delicious enough to be dessert! It turns out you can have your cake and eat it too when using more nutritious ingredients! This cobbler is easy to make and is so yummy served with plant-based vanilla ice cream! "
Serves6 Servings
Preparation Time10 min
Cooking Time30 min
Cooking MethodOven
Ingredients
- 4 cup fresh blackberries
- 3 teaspoon tapioca flour
- 1/4 cup maple syrup
- 1 cup almond flour
- 1 cup tapioca flour
- 1 tablespoon baking powder
- 1/2 cup coconut milk
- 1/2 cup coconut oil
- 1 tablespoon pure vanilla extract
- 2 tablespoon coconut sugar
- 2 teaspoon cinnamon
- 1 tablespoon coconut sugar
Instructions:
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Preheat oven to 350°F. Grease a baking dish. I like to use a big cast iron pan.
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Combine the blackberries, maple syrup, and tapioca flour in a bowl. Stir gently to combine, then pour into the baking dish.
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Combine the almond flour, tapioca flour, baking powder, coconut milk, melted ghee or coconut oil, vanilla extract and coconut sugar in another bowl. Mix until smooth. Dollop spoonfulls over the berry mixture.
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In a small bowl, combine the coconut sugar and ½ tablespoon of cinnamon together, then sprinkle over the cobbler.
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Bake for 30 minutes, until a toothpick inserted in the center comes out clean.