Makes four to six servings
Ingredients
For the cobbler batter
- 2 whole eggs
- 1/3 cup of your choice milk
- 1/3 cup coconut nectar, or maple syrup
- 1.25 cups of almond flour
- 1/4 cup of coconut flour
- 1 teaspoon gf vanilla extract
- 1/2 teaspoon baking powder
For the fruit filling
- 2 pounds of your choice fruit (about 4.5 cups), peeled and sliced (frozen is fine)
- 3/4 cup of unrefined organic coconut sugar
- 1/4 cup of potato starch, or tapioca starch
- 1 teaspoon lavender petals (optional)
- 1 teaspoon ground cinnamon
How To
- Preheat oven to 325 degrees. Prepare cobbler molds or baking dish by lightly greasing.
- For the cobbler topping: In a large bowl, beat eggs for 1 minute. Add milk, coconut nectar, vanilla, flours, and baking soda. Whisk to combine. Set aside to prepare fruit filling.
- For the fruit filling: In a large bowl, mix the fruit with lavender pods, coconut sugar, starch, and cinnamon. Stir to combine ingredients.
- Spoon fruit filling into molds or baking dish. Use a large spoon to dollop the batter onto the fruit.
- Bake for 25 minutes. Remove from oven. Serve with fresh cream or scoops of vanilla ice cream.
