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