M.I.A/Gluten Free, Vegan Personal Berry Cobblers

So... I epically failed at my blog. I was missing in action for oh, like, 3 months. That's the equivalent of 5 years in the blogging world. But hey! I was graduating college and nannying through out the summer and then getting a job and being a grown up!

But in all honesty, I am really disappointed at myself. I love to cook and bake and I get so excited and proud when I make something I can actually eat. I want to blog to help others find recipes that fit their diets, whether it's because they have allergies or avoid certain foods. I also want to give people resources. So I am bummed at my lack of blogging.

But this is my personal statement: I vow to change that.

I'm back baby! And I am ready to get in the kitchen! So in honor of the grand re-opening... here is a recipe for people who love cobbler and are OCD about serving equal portions (like me).

* * *

Personal Berry Cobblers


1 1/3 cup + 2 tablespoons Bob's Red Mill GF all-purp flour, divided
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup canola oil
¾ cup almond or soy milk
½ cup + 2 tablespoons agave syrup, divided
1 teaspoon cinnamon
2 cups strawberries
2 cups blueberries

To Make:

1. Preheat the oven to 375 degrees. In a bowl, whisk 1 1/3 cups of the flour, baking powder, and salt.

2. Add milk and oil and 2 tablespoons of agave syrup to the flour mixture. Mix with a spoon until thoroughly combined.

3. In a separate bowl, whisk together the remainder of the agave and flour, plus the cinnamon and berries. Toss until berries are coated.

4. Pour berries into 8 ramekins. Then scoop lumps of dough on top of berries.

5. Brush the top of the dough with extra almond milk and brush with agave.

6. Bake for 45 minutes (rotating ramekins halfway through) or until dough is baked and lightly browned on top.

*The topping will collapse a little into the berries when cooling, but it's okay because it leaves room to top with your favorite non-dairy ice cream or whipped topping!

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