Blueberry protein cobbler has become a new quick favorite in our household. The same day I made it was the same day it was gone. That’s how most things go in this house! One thing I love about this blueberry protein cobbler is that it’s free of so many problematic ingredients. It’s gluten- and dairy-free, doesn’t have refined sugar, AND includes protein. If you have finicky or picky eaters, then this will be a new favorite in your house too!
I know most people don’t enjoy reading the lengthy preambles and introductions to recipes, so I’ll cut right down to the chase.
Here’s the recipe!
Enjoy!
Toodles,
Maxi
Blueberry Protein Cobbler
Ingredients:
1 large bag of frozen blueberries
2 tbsp maple sugar or coconut sugar
1/2 tsp cinnamon
2 tsp arrowroot flour or tapioca flour
pinch sea salt
1 cup blanched almond flour
1/4 cup Vanilla Life Shake
1/4 cup arrowroot flour or tapioca flour
1/4 cup maple sugar or coconut sugar
1/4 tsp sea salt
1 tsp ground cinnamon
1 1/4 tsp aluminim free baking powder
3 tablespoons refined coconut oil melted
3 tablespoons unsweetened almond milk
1/2 teaspoon pure vanilla extract
Directions:
Preheat your oven to 375°F. lightly grease a 9″ pie dish or baking dish with coconut oil.
Heat blueberries in a pan with coconut sugar and 1/4 cup of water. Let cook down. Add tapioca flour, stir. Place the mixture in the prepared baking dish and set aside.
For the cobbler topping, In a large bowl, mix together all topping ingredients until a smooth
batter forms.
Divide the batter into 4 parts and drop each by spoon or a small spatula over the blueberries.
Bake in the preheated oven for about 30-35 minutes or until the filling is bubbly and the pastry top is browed and set.
Sprinkle extra cinnamon over the top if desired. You can serve warm or at room temperature. I recommend allowing the cobbler to cool at least 15 minutes before serving. Serve with coconut vanilla ice cream or coconut whipped cream. Makes about 8 servings. Enjoy!