Blueberry Cobbler (Vegan, Gluten-Free)
Ingredients
- Coconut oil - 3 Tbs
- Coconut flour - 1 cup
- Cashew milk (substitute almond milk or another non-dairy milk if you prefer) - 1-1/2 cups
- Coconut sugar, plus extra for sprinkling on the top - ⅓ cup
- Baking soda - ½ tsp
- Hemp seeds - ¼ cup
- Tapioca flour - 1-1/4 cups
- Juice of ½ a lemon
- Pure vanilla extract - ¼ tsp
- Sea salt - ¼ tsp
- Fresh blueberries - 2-1/4 cups
Instructions
- Preheat your oven to 350°F.
- Put the coconut oil in a baking pan (mine was 9x9-in.), and put the pan in the oven to melt the oil while the oven is heating.
- In a large bowl, combine the coconut flour, cashew milk, coconut sugar, baking soda, hemp seeds, tapioca flour, lemon juice, vanilla, and salt. Stir until combined.
- Spread this batter into the baking dish with the melted coconut oil.
- Pour the blueberries over the batter and press them into the batter.
- Sprinkle the top with coconut sugar.
- Bake until golden and a bit crisp. (Mine took 1 hour and 5 minutes.)
- Remove from oven and let the pan cool a bit on a rack.
- Enjoy!
Recipe from: theresacookinmykitchen.com
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