When the weather starts to turn cooler, comfort foods always
ease their way back into my cooking repertoire. (ease? Who am I kidding? Mostly
they gallop!) It does help that my gas oven heats up the kitchen, great for
cooler days, but not so great during the heat of summer!
I had a bag of
organic frozen blackberries in the freezer, and decided to make some individual
cobblers with them. I borrowed the topping from my Honeyed Pear Upside DownSkillet Cake, changed it just slightly, and this was the result. We had them as
is, but they would be lovely with a dollop of vanilla ice cream.
The topping made more than needed for the bag of
blackberries I had, (I believe there is about 200g in the bag) for a nice cobbler to fruit ratio. Feel free to use it all if you like a "cakier" cobbler. I greased 2 extra
ramekins and baked the excess topping for about 20 minutes, this would be an
excellent grain free shortcake!
Grain Free Mini Blackberry Cobblers
1 bag Stahlbush Frozen Marion
Blackberries (approx 200g) or other frozen fruit of choice
Zest of ½ a lemon
5 tsp coconut sugar
----------------
3
eggs
2
Tbsp chickpea flour
¼
cup coconut flour
2
Tbsp arrowroot flour
¾
tsp baking soda
Pinch
of salt
2
Tbsp coconut oil
2
Tbsp coconut sugar
¼
cup kefir
Divide
the bag of blackberries evenly between 5
one cup ramekins. Sprinkle each with 1 tsp of coconut sugar, and the
lemon zest. Set aside.
Divide
batter between the 5 ramekins, (bake any excess in greased ramekins and save
for another use, I had enough to make 2)
Bake
at 400F for 20-25 minutes or until the batter is set (the ones with the batter
only will be done in 18-20 minutes)
Serve
warm or at room temperature.
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| I see an awesome shortcake base here! |
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