A blueberry dessert that is part cobbler, part pie. No eggs, dairy, or gluten make it an allergy-friendly finish to any meal. The healthy fat in coconut oil replaces butter.
Blueberry Cobbler Pie
Adapted from G Living
1/3 cup coconut oil, melted
1 cup raw sugar
1/4 cup sorghum flour
1/3 cup millet flour
1/2 cup potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 cup non-dairy milk, cold
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups fresh or frozen blueberries
1. Preheat oven to 350 F. Lightly oil an 8 or 9-inch cake pan.
2. Combine coconut oil and sugar in a medium mixing bowl. Add flours, starch, baking powder, xanthan gum, and salt. Mix well. Pour in cold milk, vanilla, and lemon juice. Mix gently; coconut oil will harden into little pieces from the cold milk when thoroughly combined.
3. Pour batter into prepared pan. Scatter blueberries over top, concentrating berries in the middle. Place pan on baking sheet and bake for 35-45 minutes, until top is lightly golden and springs back. Cool at least one hour before slicing. Store leftovers in refrigerator.
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