Saturday, August 16, 2014
Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)
I love a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest. For those of you not living in the pacific northwest, you should know that blackberries grow everywhere here....a great food to wild harvest and freeze! We recently picked 12 more quarts of berries, made two more cobblers, and froze the rest (and of course enjoyed as many as we could straight from the vines).
This vegan, gluten-free cobbler recipe uses sprouted brown rice flour, which I've used in other recipes, such as my Sprouted Brown Rice Bread and my Brown Rice Flour Tortillas. You can purchase sprouted flour here or here. This satisfying dessert recipe can also be used during our Elimination Diet in phases 2 and 3.
You can substitute other fruits for what's called for here. For example, try replacing the blackberries with blueberries, and the apricots with two large peaches. If a large pan of cobbler is too much for you then you can cut this recipe in half and bake it in an 8 x 8-inch square glass pan. Tip: In my first batch I used honey in the topping (pictured here). I then tested it using maple syrup two more times and found it worked much better (less browning and better flavor). I suggest you stick with maple syrup!
8 cups fresh blackberries
4 to 5 apricots, pitted and chopped
1/4 cup arrowroot powder
2 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 1/2 cups sprouted brown rice flour
1 1/2 cups arrowroot powder
2 tablespoons finely ground chia seeds
1 tablespoon baking powder
1/2 teaspoon sea salt
3/4 cup organic palm shortening
3/4 to 1 cup coconut milk (canned)
1/3 cup pure maple syrup
Preheat oven to 400 degrees F. Set out a 9 x 13-inch glass baking pan.
Add all of the filling ingredients to the pan and toss together. Set aside.
To make the topping, add the sprouted brown rice flour, arrowroot powder, ground chia seeds, baking powder, and sea salt to a large mixing bowl and whisk together.
Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form. In a separate bowl or liquid glass measure, whisk together the coconut milk and maple syrup (start with 3/4 cup coconut milk and then add more as needed.....when I make this I use the full 1 cup and when my daughter makes this she uses only 3/4 cup....must be the different ways we measure ingredients)!
Pour the coconut milk-syrup mixture into the flour mixture and stir together using a wooden spoon. Dollop on top of fruit mixture.
Bake for 30 to 40 minutes, or until topping is cooked through and fruit is bubbling up around the edges of the pan. Remove from oven and let cool for at least 10 minutes and then serve. Source: www.NourishingMeals.com
More Gluten-Free, Vegan Desserts
White Nectarine Ice Cream
Banana Coconut Cookies
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