• About

naturallyelizabeth

~ Organic Eating ~ Green Living ~ Loving Mother Earth

naturallyelizabeth

Tag Archives: blueberry cobbler

GFDF Blueberry Cobbler

01 Sunday Jul 2012

Posted by naturallyelizabeth in Cakes, Dairy Free, Gluten Free, Nut Free, Soy Free, Vegetarian

≈ Leave a comment

Tags

blueberry cobbler, dairy free, fresh blueberries, gluten free, nut free option, organic, soy free

My apologies for the long delay in between posts.  June was a crazy month around here.  I’ve been cooking and photographing when my health allows, so I will work toward getting up some new posts in the coming weeks.

This blueberry cobbler is scrumptious, especially fresh out of the oven.  The cobbler starts to get a bit gooey after refrigeration overnight and keeps getting gooier as the days progress, so I wouldn’t recommend making a bigger batch than you will eat in a day or two.  This is for a 9×13 pan, but the recipe easily cuts in half for an 8×8 pan.

GFDF Blueberry Cobbler

8 cups fresh organic blueberries
1/2 cup organic evaporated cane juice
1/2 cup organic sucanat
1/2 cup organic cornstarch
1 t organic vanilla extract
3/4 c organic tapioca starch
3/4 c sorghum flour
3/4 c almond meal*
3/4 c organic white rice flour
1.5 t xanthan gum
2 tablespoons organic evaporated cane juice (sugar)
3 tablespoons baking powder
1 teaspoon sea salt
2/3 cup organic palm shortening
1 cup organic rice milk
1 t organic vanilla extract
2 organic eggs, beaten
2 to 4 tablespoons organic evaporated cane juice (sugar) **
1 teaspoon organic ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9×13 inch glass baking dish with organic canola oil.

Mix together blueberries, 1/2 cup evaporated cane juice, 1/2 cup sucanat, 1/2 cup cornstarch and 1 t vanilla extract.  Put mixture into the baking dish.  Place in the preheating oven while preparing cobbler topping.

In a large bowl, combine flours, starch, xanthan gum, 2 tablespoons evaporated cane juice, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs.  Add milk, vanilla and eggs; stir just until flour is moistened.

Remove the hot blueberries from the oven.  Carefully spread the cobbler topping over the hot blueberries. The pan will be hot by this point!  Sprinkle top with remaining 2T-4T sugar mixed with cinnamon.

Bake in preheated oven for 19-23 minutes, or until top is golden brown.

The recipe can easily be cut in half to make an 8×8″ pan.

*Almonds are not true nuts, but they carry a cross-contamination risk.  To make this item nut free, substitute millet flour.

** I prefer less sugar topping; my kids prefer more.  If you like your desserts on the extra sweet side, go for the 4 tablespoons of sugar.  If not, add 2 tablespoons.

©NaturallyElizabeth.com

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Email
  • Print

Like this:

Like Loading...

Recent Posts

  • Grandma’s Green Beans
  • Roasted Squash Seeds
  • Apple Raspberry Crisp
  • Carne Guisada (Mexican Beef Stew)
  • Mardi Gras Muffins

Archives

  • April 2020
  • February 2020
  • November 2019
  • May 2019
  • January 2019
  • December 2018
  • April 2018
  • March 2018
  • June 2013
  • May 2013
  • December 2012
  • November 2012
  • October 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012

Categories

  • Breads
  • Cakes
  • Cookies
  • Crockpot
  • Dairy Free
  • Egg Free
  • General Ramblings
  • Gluten Free
  • Main Dishes
  • Nut Free
  • Other
  • Pies
  • Side Dishes
  • Soups
  • Soy Free
  • Sweet Breads
  • Vegan
  • Vegetarian

Follow Me on Facebook

Follow Me on Facebook

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
    %d bloggers like this: