Gluten Free Berry Cobbler

The blueberries and strawberries make a winning combination of this grain-free berry cobbler. If you don’t have time to make a pie but crave the taste, make this gluten free berry cobbler. The freshness of the berries finished off with a light biscuit-like topping brings this berry cobbler to another level. Serve with vanilla bean ice cream

Ingredients

1 lb. fresh blueberries
1 lb. fresh strawberries, sliced
3 Tbsp. agave nectar or pure maple syrup
2 Tbsp. tapioca flour
2 tsp. cinnamon
Zest of 1 lemon
TOPPING
½ cup almond flour
½ cup tapioca flour
2 ½ teaspoon baking powder
¼ tsp. Himalayan pink salt
3 Tbsp. coconut sugar, divided
¼ cup unsweetened coconut milk
¼ cup coconut oil, melted
1 tsp. pure vanilla extract
½ tsp. cinnamon

Instructions

Preheat oven to 350 F. Lightly grease a 9-inch pie dish with coconut oil
In a large bowl combine blueberries, strawberries, agave, tapioca flour, cinnamon and lemon zest
In a separate bowl, mix flour, baking powder, salt and 2 tablespoons of coconut sugar
Whisk together coconut milk, coconut oil and vanilla and add it to dry ingredients. Mix until smooth
Pour the fruit into the prepared pie dish and dollop the batter over the berries
Mix one tablespoon of coconut sugar with cinnamon and sprinkle over the top. Bake for 35 – 40 minutes, or until the berries start bubbling


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