Vegan Blueberry Cobbler

[Guest guest]

Vegan Blueberry Cobbler

 

1 pint fresh organic blueberries, rinsed, tossed in a drizzle of agave

nectar

1/2 cup sorghum flour - or gluten-free flour mix

A pinch of fine sea salt

1/8 teaspoon xanthan gum [or guar gum]

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

3-4 tablespoons 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 rice milk [or your non-dairy milk of choice]

1/2 teaspoon vanilla

 

Preheat oven to 375 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 liquid a spoonful at a time. Add more oil if you prefer, 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

golden. At high altitude, this took about 30 minutes - start checking at 20

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, and 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.

Cook'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.