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Vegan Blueberry Cobbler Recipe

Blueberry cobbler- a taste of summer.

Fresh blueberries = summer. And lucky for me these indigo-hued gems are not only gluten-free and chock full of antioxidants (every celiac goddess needs fistfuls of antioxidants, you know) but they're pretty much everything-free. So that shoots them right to the top of a certain allergy-prone goddess' Yum List. I've been plopping them into smoothies, scattering them in bowls of buckwheat flakes and simply munching on them straight from the colander. Ah. Blueberry heaven.

Insert hazy slo-mo flashback

Once upon a time- in the innocent and carefree days of living merely gluten-free- I used to make a delectable (and ultra-easy!) Summer Blueberry Crisp. And Sour Cream Blueberry Muffins to die for. Click on those recipes for some serious berry indulgence. Go ahead. I won't mind. I'll wait. I won't be jealous. Well. Maybe just a wee bit jealous, now that I am gluten and casein-free. Not to mention temporarily egg, soy, lemon, nut, legume, blah blah blah free.

Smash cut to: my tiny blue-tiled cocina

A note about how this works- my recipe amounts here are relative. And flexible. The thing is- with this kind of lots-of-things-free recipe, you wing it. You experiment. You use the ingredients that agree with you. If you use sugar, add brown sugar. If you do eggs and feel like throwing in a large happy free-range organic egg- do it, Darling. Why not?

Life is short.

I want you to be happy. I want you to enjoy your blueberries. Fall will be here before you know it.

Vegan blueberry YUM.

Vegan Blueberry Cobbler Recipe


As I mentioned above- use your own favorite ingredients. I've written the basic recipe with choices.

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)
4 tablespoons coconut oil
1/2 cup vanilla soy, hemp, nut, or rice milk
1 teaspoon bourbon vanilla

Instructions:

Preheat oven to 350ºF. 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 4-6 servings.

Enjoy sugary treats in moderation. 
Gluten-Free Goddess advises consuming 
no more than 2 tablespoons of sugar a day. 


Karina's Notes:


Recipe may be doubled; I might add an additional 1/2 teaspoon of baking powder if I doubled it. Use a larger pan, of course.
Next time I will try Ener-G powdered egg replacer. I've been experimenting with it, and it seems to work well in these types of recipes. I would add replacer for 1 egg in this recipe.

To shave prep time, use your favorite all-purpose gluten-free baking mix and skip the leavening, salt and xanthan gum.
For vegans who are not wheat-free, use your favorite all-purpose flour in this recipe and skip the xanthan gum.

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