As my quest for grain free, gluten free, dairy free desserts and snacks continues. I came across this classic cobbler recipe. In my bold Boundless fashion, I tweeked it, plant-based it and make it suitable for consumption by my gluten & lectin sensitive clients. This healthy summer treat requires no baking. Making this berry cobbler a fantastic option for hot summer day’s and nights,
Ingredients:
Blueberries
- 3-4 pints of blueberries
- 1/2 juice of lemon
- 2 tsp water
- 0-2 Tbsp of monk fruit sweetener (depending on sweetness of blueberries)
- 1/2 tsp cinnamon
TOPPING
- 2/3 cup cooked millet
- 1/3 cup blanched almond flour
- 1-2 Tbsp monk fruit sweetener
- 1/3 cup chopped raw walnuts
- 1 dash sea salt
- 1/2 tsp ground cinnamon
- 1/3 cup coconut oil
What You’ll Do Next
- In a medium mixing bowl, and top with add blueberries remaining filling ingredients. Toss to combine. Set aside
- In another medium mixing bowl add all topping ingredients. Stir to combine, well.
- In two serving bowls pour 1 cup of blueberries (each) topped with 1/2 cup of topping (each).
- This cobbler is delicious as is, but is elevated with coconut whipped cream or a big scoop of almond butter for added protein
- Leftovers keep covered in the refrigerator up to 4 days or in the freezer up to 1 month.