Strawberry Cobbler (Gluten Free, Paleo + Vegan

• Vegan
• Gluten free

• Produce

  • 1 Lemon, Zest and juice of small
  • 1 1/2 cups Strawberries

• Refrigerated

  • 2 tbsp Non dairy milk, Unsweetened

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/4 cup Almond flour
  • 1 tsp Baking powder
  • 1 tbsp Coconut sugar
  • 13 tsp Tapioca flour
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on bakerita.com

Ingredients

• 1½ cups (8 oz) sliced strawberries
• 1 tablespoon maple syrup
• Zest and juice of 1 small lemon
• 1 teaspoon vanilla extract
• 1 teaspoon tapioca flour
• ¼ cup (24g) almond flour
• ¼ cup (28g) tapioca flour
• 1 teaspoon baking powder
• 2 tablespoons unsweetened non-dairy milk (I used almond)
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon coconut sugar

Directions

• Preheat the oven to 350°F. Prepare a 5” cast iron skillet, small baking dish, or two or three ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
• In a bowl, combine the sliced strawberries, maple syrup, lemon zest and juice, vanilla extract, and tapioca flour. 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.
• Bake for 25 minutes until a toothpick inserted into the pastry comes out clean. Serve with whipped coconut cream.