Grain-Free Blueberry Cobbler

I arrived home from work after a stressful day, craving some good old fashioned comfort food. A nice beef curry was already planned for dinner, but that, my friends, was not enough. I just so happened to have a bunch of nice organic blueberries that were begging to be used in something decadent, like a nice blueberry cobbler. But, that poses a problem when you have taken grains and refined sugars out of your diet. So, to my trusty laptop I went, to search for a grain free version. And I found nothing resembling the type of cobbler I was craving. Every recipe I found was much more “crisp” like, not the cakey-fruity combination that my stressed out psyche was craving. (I know, food should not be a crutch, but a girls gotta do what a girls gotta do!) So, I invented this, as a balm to my soul, and it was good. Very, very good. Almost guiltless comfort food, topped with fresh whipped cream…bliss in a bowl!

Grain-Free Blueberry Cobbler

Blueberry  layer

3 cups organic blueberries, rinsed and drained

2 Tbsp arrowroot powder

3 Tbsp maple syrup

Cobbler layer

1 cup almond flour

3 T coconut flour

½ tsp baking soda

½  tsp salt

3 eggs

2 Tbsp maple syrup

¼ cup milk (or milk substitute of choice)

1 tsp vanilla

Directions:

Preheat oven to 350F

In an 8x8 glass baking dish, toss the blueberries with the arrowroot flour. Drizzle with the first amount (3 tbsp) of maple syrup. Set aside.

In a medium mixing bowl, add all of the cobbler ingredients, and mix very well with an immersion blender or lots of elbow grease and a wire whisk. Coconut flour tends to clump, be sure to mix well! Pour evenly over the blueberry mixture and bake in the preheated oven for 40-45 minutes, or until the batter starts to turn a nice golden brown, and the blueberries start to bubble near the edges.

Serve either warm or at room temperature, with fresh whipped cream.