A few days ago, I saw a recipe for a quinoa pie crust. I immediately decided I wanted to try it. Then, while shopping the farmer’s market today, I saw the most beautiful fresh black berries. I knew I had a few blueberries at home that needed using and I knew I had my pie filling. When I got home, I was sadly not in the mood for pie. But, berries make fantastic cobbler and that is exactly what I wanted. Not an normal cobbler though, something a little healthier. I scoured Pinterest and got some ideas, but nothing just right. A little of this and a little of that later, this cobbler was born and boy am I glad I did. You will be too.
Start by placing your berries in a small baking dish. Sprinkle with a tablespoon of tapioca starch and stir in a tablespoon of honey.
Then mix up your topping. The combination of coconut flour, tapioca starch, quinoa, flax meal and sunflower seeds gives this topping a light texture and a delightful nutty flavor. Using coconut sugar helps keep the glycemic index down.
Spread the topping gently over the berries. Bake the whole thing at 350* for 30-35 minutes. The top will get wonderfully brown and sightly cracked and the filling will bubble up around the edges.
And, if that’s not enough guilt-free indulgence for you, top it with a scoop of ‘ice cream’ made from frozen bananas. I promise you won’t regret it (unless, of course, you’re allergic to bananas, then go ahead and skip it).
3 cups fresh or frozen berries
1 Tablespoon tapioca starch
1 Tablespoon honey (if desired)
1/4 cup coconut flour
1/4 cup tapioca starch
1/4 cup quinoa
2 Tablespoons flax meal
2 Tablespoons sunflower seed kernals (I used salted, if yours aren’t, add a pinch of salt)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup coconut sugar (can reduce this if you choose)
1/2 cup unsweetened vanilla almond milk
2 Tablespoons melted butter (or coconut oil for dairy free)
Preheat oven to 350*.
Stir together berries, 1 Tablespoon tapioca starch and honey. Place in baking dish.
Stir together coconut flour, 1/4 cup tapioca starch, quinoa, flax meal, sunflower seeds, baking powder, cinnamon and coconut sugar. Beat together almond milk and egg. Stir into dry ingredients. Stir in melted butter.
Gently spread topping evenly over the top of the berries. Bake at 350* for 30-35 minutes.