Ingredients
- 1 pint fresh organic blueberries, rinsed, tossed in a drizzle of raw agave nectar
- 1/2 cup sorghum flour- or your favorite gluten-free flour mix
- 1/2 teaspoon of fine sea salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3-4 tablespoons raw agave nectar, to taste (or your favorite sweetener, to taste)
- 3-4 tablespoons coconut oil (or your vegan fat/oil of choice)
- 1/2 cup vanilla hemp or rice milk (or non-dairy milk of choice)
- 1 teaspoon bourbon vanilla
Preparation
Step 1
Preheat oven to 350 degrees F. Lightly oil an 8x8-inch baking dish.
Pour the blueberries into the prepared baking dish.
In a mixing bowl, combine the dry ingredients with a whisk.
Combine the wet ingredients in a large measuring cup and pour into the dry mix.
Stir together to form a batter- if the batter appears too dry, add more a little more liquid one spoonful at a time. Add a tad more oil if you prefer more fat, as well.
Pour the batter- or drop by spoonfuls - onto the blueberries. Bake in the center of a pre-heated oven till the blueberries are bubbling and the top is firm and golden. At high altitude, this took about 30 minutes- start checking at 20 to 25 minutes if you are at lower altitude; and check the center with a wooden pick to make sure the batter is cooked through, if you need to.
This cobbler is best eaten warm- it's more fragile than a cobbler baked with eggs, so it falls apart easily, though the taste is good. If you do save some of it for later, I suggest reheating it briefly, to warm it.
Makes four modest servings.