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Gluten-Free Blueberry Cobbler

This yummy cobbler has blueberries throughout with a crunchy nut topping. Serve as breakfast or add some whipped cream and serve as dessert


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  • 1. Preheat oven to 375 F and lightly oil an 8x8-inch baking dish
  • 2. Toss blueberries with lemon juice, lemon zest and tapioca starch and pour into the prepared baking dish
  • 3. Mix almond/hazelnut flour, buckwheat flour, baking powder, cinnamon, baking soda and sea salt in a medium size bowl
  • 4. In another bowl using a fork mix, butter/coconut oil, maple syrup/agave nectar and vanilla and then add to dry ingredients. Stir together to form a grainy batter
  • 5. Drop batter by spoonfuls onto the blueberries and bake for 35-40 minutes or until the top is golden
  • 6. Serve warm or room temperature