Ingredients
SERVINGS: 10 Serving(s)
Blueberry
- 4 cups fresh blueberries
- 2 tablespoons arrowroot powder or cornstarch
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
Cobbler
- 2 cups super fine blanched almond flour
- 1¼ cups gluten-free rolled oats
- ¾ cup gluten-free oat flour
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 flax egg
- ⅓ cup coconut oil, melted
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Preparation
Preheat oven to 350 degrees Fahrenheit. Coat blueberries with cornstarch, maple syrup, and cinnamon in a bowl. Pour into a 9x13, shallow baking dish. In another bowl, combine the cobbler ingredients. Spoon over blueberry mixture until completely covered. Bake for 40-45 minutes, or until golden brown on top. Serve warm with your favorite non-dairy ice cream! Will keep in the refrigerator, covered, for 4 to 5 days.
