Saturday, November 19, 2016

Blueberry Cobbler (vegan, gluten-free, low fat)

Don't be surprised if this cobbler doesn't make it to your plate!

This year I've made some of the biggest leaps yet in my culinary adventures. Mostly it's because I've given myself permission to explore more, and in that exploration to trust my intuition on how to take a typical recipe and transform it so that it works for my body's needs.

This is one such recipe. Who knew you could make a delicious cobbler with no fat? I certainly didn't, and wouldn't have expected this kind of flavor!

I took hints from about 10 different recipes, then blended that with my own twist on biscuit batter to come up with a cobbler base that won't leave anyone missing gluten (and trust me, I truly miss being able to eat wheat-based breads).

It would be a crime to keep this one to myself. So, here you go. You're welcome. :)


Yield: 9 servings / 8"x8" cobbler
Prep Time: 20 minutes
Bake Time: 40 minutes

You'll need parchment paper for this recipe.


3 cups fresh or frozen blueberries
2 Tbsp coconut sugar
1 Tbsp fresh squeezed lemon juice (about 1/2 lemon)
1 Tbsp arrowroot flour (dissolve in the lemon juice first)
1 tsp vanilla


Dry Ingredients

1 1/4 cups rice flour
1 cup garbanzo bean flour
1 Tbsp tapioca starch
1 Tbsp potato flour
1 Tbsp aluminum-free baking powder
1/2 tsp sea salt
1 tsp ground chia seed
2 Tbsp coconut sugar

Wet Ingredients

3/4 cup rice milk (or other plant milk)
1/2 c unsweetened applesauce
1/2 tsp vanilla


Preheat oven to 375˚ F.

Line an 8"x8" glass baking dish with parchment paper. (If you use a metal dish, you'll likely need to lessen the bake time.)

Assemble the cobbler filling by combining all filling ingredients and set aside. (Be sure the dissolve the arrowroot flour in the lemon juice as noted before adding it to the remaining filling ingredients.)

Assemble the cobbler base. In a medium sized mixing bowls, whisk together the dry ingredients (rice flour, garbanzo flour, tapioca starch, potato flour, baking powder, sea salt, ground chia seed and coconut sugar). In a separate small bowl, combine the rice milk and applesauce; mix well and stir into the dry mixture until all dry ingredients are moist.

Place about 3/4 of the base mix into the parchment-lined baking dish, spreading the mixture evenly to coat the base of the pan.

Cover the base mixture layer with all the filling mixture.

Use the remaining 1/4 of the base mix to dollop the top of the cobbler. There's no need to spread out the topping, just make sure the dollops aren't really thick by making multiple small dollops instead.

Bake at 375˚ F for about 40 minutes or until crust is a golden brown. Serve warm or cool. Try it with a scoop of vegan vanilla ice cream or the vegan version of cool whip, coco whip...YUM!!!


NOTE: If you have a sweet tooth, you may prefer more sugar than listed in this recipe, so feel free to adjust. You can also substitute stevia for a sugar free version of this recipe.


*gluten free, soy free, low fat

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