Thursday, July 5, 2012

Blueberries Are In Season!

Looking for tasty gluten free recipes? Have just finished reading Sarah Fragoso's book, Everyday Paleo and it is loaded with a multitude of easy practical nutritious dishes geared towards the whole family.  Made a variation of her Berry Good Cobbler using blueberries this 4th of July (the original recipe called for 1 1/2 cups of almond flour).  It was very simple to make and my friends loved it! The best compliment I received was when I was told their 8 year daughter was ecstatic there was one left over serving going into their refrigerator, so she could have more the next day. 

This is would be a great recipe to make with kids! 
Give it a try!

1.   In a pie dish place 3 cups of blueberries (washed) and drizzle with 2 TBSP of honey.

2.   Topping: in a bowl combine 1 cup of almond flour, 1/2 cup flax meal and 2 TBSP of cinnamon, then with a fork mix in 2 TBSP of coconut oil (other options are shortening or butter) and 1 egg (vegan option: make a flax egg or use another egg substitute).  

3.  Top the blueberries with the topping. 
*If the topping is sticky due to the egg don't worry, just break it up with your fingers and distribute as evenly as you can over the fruit.  

Bake @ 350 F for 30 minutes.  Serves 6

Serve hot with your choice of milk or other milk substitute poured over top. 
I used the Blue Diamond Almond Breeze Almond/Coconut milk blend.