Blackberry + Blueberry Cobbler (Gluten Free, Paleo + Vegan

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Blackberries, fresh
  • 1 1/2 cups Blueberries, fresh

• Refrigerated

  • 3 tbsp Non dairy milk, Unsweetened

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/3 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 tbsp Palm sugar
  • 17 tsp Tapioca flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on bakerita.com

Ingredients

• 1½ cups fresh blueberries
• 1½ cups fresh blackberries
• 3 tablespoons maple syrup
• 1 teaspoon tapioca flour
• 1 teaspoon cinnamon
• ⅓ cup almond flour
• ⅓ cup tapioca flour
• 1½ teaspoon baking powder
• 3 tablespoons unsweetened non-dairy milk (I used almond)
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon coconut sugar
• 1 tablespoon coconut sugar + ½ tablespoon cinnamon, to sprinkle on top

Directions

• Preheat the oven to 350°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
• In a bowl, combine the blackberries, blueberries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.
• In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the berry mixture.
• Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
• Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!