Gluten Free Berry Cobbler

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Average Rating: 5 | Rated By: 1 users

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. Gf ground cinnamon
  • Zest of 1 lemon
  • TOPPING
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 2 ½ tsp. GF aluminum free baking powder
  • ¼ tsp. fine sea salt
  • 3 Tbsp. coconut sugar, divided
  • ¼ cup unsweetened coconut milk
  • ¼ cup coconut oil, melted
  • 1 tsp. pure vanilla extract
  • ½ tsp. GF ground 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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