Paleo Blueberry Cobbler
Ingredients
The batter
-
½
cup
grass-fed butter or ghee (salted), melted
-
1½
cups
blanched almond flour
-
¼
cup
arrowroot powder
-
½
tsp
aluminum-free double acting baking powder
-
¼
tsp
sea salt
-
½
cup
full fat coconut milk
-
¼
cup
maple syrup
-
1
Tbsp
maple syrup
-
1
large
egg
-
½
tsp
vanilla extract
The topping
-
2
cups
blueberries
-
optional
dairy-free vanilla ice cream
Instructions
- Preheat the oven to 350ºF (177ºC).
- Pour melted butter or ghee into an 8x8" glass baking dish.
- In a mixing bowl, whisk together almond flour, arrowroot powder, baking powder, and salt until combined.
- Add coconut milk, maple syrup, egg, and vanilla to the dry ingredients and whisk until well combined.
- Spread butter or ghee up the sides of the baking dish to grease it.
- Pour the batter into the dish and flatten it slightly; do not mix.
- Sprinkle the blueberries on top of the batter.
- Bake for 40-45 minutes until the top and edges are lightly browned.
- Remove from the oven and let cool for about 20 minutes.
- Serve with optional dairy-free vanilla ice cream.
Nutrition Facts (estimated)
Servings
6 servings
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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