If I’m totally honest, when this came out of the oven and I cut into it I chuckled as I thought, “this is a gluten-free, vegan, refined sugar-free fruit cake!”

But…then when I refreshed my memory of what makes a  cobbler a cobbler (a dish consisting of a fruit or savory filling poured into a large baking dish and covered with a batter or, resemble a thick-crusted, deep-dish pie with top and bottom crust) I shrugged my shoulders and said, “who cares what it’s called, it’s delish!”

As it is with many of my recipes, I often start by following some else’s recipe tweak a few things (shhhh…don’t let out this secret that many of us chef’s have) and then inevitably forget to add an ingredient and it turns out better than I expected.

This was inspired by Gluten Free Goddess’ Blueberry-Strawberry Cobbler–with a few of my tweaks.

Top it with your favorite non-dairy ice-cream (So Delicious has a no sugar added Coconut Milk Vanilla that I like) and some Strawberry puree and you’ll see that you don’t need crappy refined white sugar to enjoy to enjoy a dessert!

Strawberry Blueberry CobblerIMG_0189

(gluten-free, dairy-free, egg-free, nut-free, refined sugar-free)

Makes 1 9-inch pie

Preheat the oven to 350 degrees F. Line a 9-inch pie or cake pan with parchment, if you wish; or lightly oil it.

2 Tablespoons Flax Meal
6 Tablespoons Hot Water

Mix together flax & hot water and let sit until it gels together

In a large mixing bowl combine:
3/4 cup sorghum flou
1/2 cup brown rice flour (I love authentic foods the best)
1/2 cup potato, tapioca or arrowroot starch
1 cup coconut sugar
1/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon sea salt

Add in:

4 tablespoons coconut oil 2/3 cup non-dairy milk of choice
1/4 teaspoon apple cider vinegar
Flax/water mixture.

Beat the batter briefly until it is smooth, pour into pie plate and smooth out until the bottom of the pie plate is evenly covered (this will be a thick “crust”).

For the fruit you’ll need:

1 pint fresh blueberries, drained
1 pint strawberries, washed, dried, stemmed & quartered

Mix together. Add the berries on top. Bake in the center of a preheated oven until golden and baked through- about 45 to 50 minutes. Serve warm.

Top with your favorite vegan dairy-free vanilla ice cream.IMG_6007

Strawberry Puree’ 

 8-10 our favorite vegan dairy-free vanilla ice cream.

De-stem strawberries, cut in half & place in a food processor to puree. Store any left-overs in the fridge for up to a week.