Blueberry Cobbler
(Paleo, NO Grains, Gluten, Dairy, Eggs or Refined Sugar)
Wet Ingredients:
3 cups blueberries, fresh or frozen
1 T. arrowroot powder
1/4 cup maple syrup
1 T. lemon juice (about half a lemon)
1/4 tsp. salt
Dry Ingredients:
1/2 cup almond flour
1 T. maple syrup
1/4 tsp salt
2 T. palm shortening, NOT melted (or coconut oil)
1/4 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees.
2. In a medium bowl, toss blueberries with arrowroot powder and set aside. In a small bowl, whisk together maple syrup, lemon juice and salt. Pour over blueberries and gently stir to combine. Pour into an 8x8 baking dish.
3. In a small bowl, stir together almond flour, syrup and salt. Add shortening or coconut oil and press into the almond flour until fully combined. Mixture will be like a thick paste. Fold in walnuts if desired. (If you want a cobbler that's almost completely covered with topping, double this portion of the recipe.)
4. Using your fingers, crumble the almond flour mixture on top of the blueberries.
5. Bake for 30-35 minutes until topping starts to lightly turn brown and blueberries are bubbling. Cool for 15 minutes, then serve.
Wet Ingredients:
3 cups blueberries, fresh or frozen
1 T. arrowroot powder
1/4 cup maple syrup
1 T. lemon juice (about half a lemon)
1/4 tsp. salt
Dry Ingredients:
1/2 cup almond flour
1 T. maple syrup
1/4 tsp salt
2 T. palm shortening, NOT melted (or coconut oil)
1/4 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees.
2. In a medium bowl, toss blueberries with arrowroot powder and set aside. In a small bowl, whisk together maple syrup, lemon juice and salt. Pour over blueberries and gently stir to combine. Pour into an 8x8 baking dish.
3. In a small bowl, stir together almond flour, syrup and salt. Add shortening or coconut oil and press into the almond flour until fully combined. Mixture will be like a thick paste. Fold in walnuts if desired. (If you want a cobbler that's almost completely covered with topping, double this portion of the recipe.)
4. Using your fingers, crumble the almond flour mixture on top of the blueberries.
5. Bake for 30-35 minutes until topping starts to lightly turn brown and blueberries are bubbling. Cool for 15 minutes, then serve.