Paleo Blueberry Cobbler

• Vegetarian
• Gluten free

• Produce

  • 2 1/4 cups Blueberries, fresh
  • 1/2 Lemon, Juice of

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Coconut flour
  • 1/3 cup Coconut sugar
  • 1/4 tsp Sea salt
  • 1 1/4 cups Tapioca flour
  • 1/4 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Hemp seeds

• Dairy

  • 1 1/2 cups Cashew milk

Found on theresacookinmykitchen.com

Description

Ingredients

• 3 Tbs coconut oil
• 1 cup coconut flour
• 1-1/2 cups cashew milk (substitute almond milk or another non-dairy milk if you prefer)
• ⅓ cup coconut sugar, plus extra for sprinkling on the top
• ½ tsp baking soda
• ¼ cup hemp seeds
• 1-1/4 cups tapioca flour
• juice of ½ a lemon
• ¼ tsp pure vanilla extract
• ¼ tsp sea salt
• 2-1/4 cups fresh blueberries

Directions

• Preheat your oven to 350°F.
• Put the coconut oil in a baking pan (mine was 9x9-in.), and put the pan in the oven to melt the oil while the oven is heating.
• In a large bowl, combine the coconut flour, cashew milk, coconut sugar, baking soda, hemp seeds, tapioca flour, lemon juice, vanilla, and salt. Stir until combined.
• Spread this batter into the baking dish with the melted coconut oil.
• Pour the blueberries over the batter and press them into the batter.
• Sprinkle the top with coconut sugar.
• Bake until golden and a bit crisp. (Mine took 1 hour and 5 minutes.)
• Remove from oven and let the pan cool a bit on a rack.
• Enjoy!