Thursday, January 4, 2018

Recipe: Blueberry Almond Cobbler

When I'm stuck inside on a snowy afternoon, one of the things I like to do is bake. If you have some frozen berries on hand, consider making this delicious recipe. Think of a cobbler like a giant deconstructed muffin.  The batter goes in first, then as if you forgot to add the berries, you just dump them over the top.  They cook and spread and melt together into a nice yummy mess with the moist cake batter underneath. Top with a generous dollop of coconut whip.


1 1/4 cups all purpose flour (or substitute 1 cup gluten-free flour, 1/4 cup rice flour, plus 1/2 tsp xanthan gum)
12 cup vegan sugar
14 tsp sea salt 
1 12 tsp baking powder 
34 cup almond milk
1/4 tsp almond extract
13 cup vegan margarine, melted
2 cups blueberries
1/3 cup slivered almonds 
13 cup organic sugar
1/2 tsp cinnamon
1 tsp vanilla extract 

Preheat oven to 350 °F. In a large mixing bowl, stir together flour, sugar, salt, and baking powder. Stir in milk, almond extract, and melted margarine till combined. Pour batter into an oiled 8-inch square baking pan. In a separate mixing bowl, toss blueberries, almonds, sugar, cinnamon, and vanilla extract together, then sprinkle mixture evenly over batter. Bake for 55 to 60 minutes or until firm to the touch and top is lightly browned.