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



4 cups frozen or fresh blueberries
Juice and zest of 1 medium-size lemon
2 Tbsp. tapioca starch
1 ½ cups almond or hazelnut flour
½ cup buckwheat flour
2 tsp. baking powder (preferably aluminum-free)
1 tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. sea salt
1/3 cup butter or coconut oil, room temperature
1/3 cup pure maple syrup or agave nectar
1 tsp. pure vanilla
NOTE: All ingredients including spices must be gluten-free and preferably organic


Preheat oven to 375 F and lightly oil an 8x8-inch baking dish
Toss blueberries with lemon juice, lemon zest and tapioca starch and pour into the prepared baking dish
Mix almond/hazelnut flour, buckwheat flour, baking powder, cinnamon, baking soda and sea salt in a medium size bowl
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
Drop batter by spoonfuls onto the blueberries and bake for 35-40 minutes or until the top is golden
Serve warm or room temperature

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