This grain free blueberry cobbler comes together quickly with fresh blueberries, lemon, and a cinnamon streusel baked on top.
Your guests will be asking for seconds and not missing the grains in this cobbler recipe from Erika Schlick, health coach, blogger and author of the cookbook Wandering Palate.
Prep Time: 15 minutes
Cook Time: 45 minutes
1. Preheat oven to
2. Grease an 8 x 8
ceramic baking dish.
3. In a large bowl, whisk
together lemon juice and zest, maple syrup, vanilla, cinnamon, salt, and
cassava flour. Once combined stir in the blueberries and make sure they are fully
coated in the mixture.
4. Pour the mixture
into the greased baking dish.
MAKE THE TOPPING:
1. Grate the butter on a cheese grater or dice
into small cubes.
3. Stir in the
vanilla and grated (or cubed) butter or coconut oil and use a pastry cutter or
2 forks to combine it until it resembles a crumbled mixture.
4. Spoon the crumble
mixture over the blueberries and place in the oven.
5. Bake for 45 minutes
or until the top starts to brown.
6. Remove from the
oven and let it cool before eating, about 10-15 minutes.
7. Serve with dairy free ice cream or nut milk.
Wandering Palate has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare.
Wandering Palate has a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.
Wandering Palate is currently shipping and available on her website and Amazon: