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Saturday, 21 September 2013

Grain Free Mini Blackberry Cobblers

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.
Measure the rest of the ingredients into a mixing bowl, and mix well with an immersion blender or a wire whisk.
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. 
I see an awesome shortcake base here!

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