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Recipe of the Month: My Own Guilt-Free Valentines Day Cobbler!

By February 14, 2019August 22nd, 2019No Comments

Since we went through the Whole 30 program, Skip and I have found that limiting sugar and gluten in our diet just makes us feel better. When we want a treat, especially on days like today, I have tried to find ways to indulge without all the guilt.

So, I found a wonderful no-grain recipe for the crust and used a touch of maple syrup and apple juice to sweeten the recipe a bit… but other than that- this is truly a no-guilt dessert recipe and it is absolutely delicious (not to mention EASY as pie… pardon the pun)!

I made 3 small personal cobblers with this recipe:

Ingredients:

  •  4 cups fresh blueberries
  • ¼ cup maple syrup
  • ¼ cup fresh apple juice (not from concentrate, no sugar added)
  • 3 tablespoons arrow-root (or corn starch)

Instructions:

  1. Mix the above ingredients in a bowl and divide evenly into your 3 cobbler dishes.
  2. In your food processor mix:
  •  1 cup blanched almond flour
  •  2 TBSP coconut flour
  • 2/3 cup tapioca flour
  • ½ cup grass fed butter
  • 1 tsp for sweet pies or ½ for savory maple sugar (I used maple syrup)
  • ½ tsp fine grain sea salt

3. Pulse it in the food processor a few times until crumbly, then add 1 large egg and pulse until it forms a dough.

4. Mine was a little sticky so I dipped my hands in tapioca flour and formed 3 golf ball sized balls with some still left over for next time.  I                     flattened the balls in the palm of my hand until I got the thickness I wanted (about a 1/4 of an inch) and laid them over the top of the blueberry               mixtures in each dish.

I saved the rest for another time.

5. Bake it at 375º until the blueberries are bubbly…about 45 minutes.

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