Paleo Blueberry Cobbler Recipe By Tasty Food

PALEO BLUEBERRY COBBLER RECIPE BY TASTY

Paleo Blueberry Cobbler Recipe by Tasty image

Here's what you need: almond flour, sliced almond, virgin coconut oil, organic maple syrup, additive-free cinnamon, nutmeg, sea salt, fresh blueberry, lemon

Provided by Melissa Boyajian

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup almond flour
½ cup sliced almond
¼ cup virgin coconut oil, melted
2 tablespoons organic maple syrup, unprocessed
½ teaspoon additive-free cinnamon
1 pinch nutmeg
1 pinch sea salt
24 oz fresh blueberry
1 lemon, juiced

Steps:

Preheat oven to 375˚F (190˚C).
In a medium-size bowl, combine almond flour, sliced almonds, coconut oil, maple syrup, cinnamon, nutmeg, and salt. Set aside.
Divide the blueberries evenly among ramekins. Squeeze the lemon juice over the blueberries.
Sprinkle the almond mixture over the blueberries.
Bake for 30-35 minutes, or until browned.
Let cool before serving.
Garnish to your liking.
Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 42 grams, Fat 39 grams, Fiber 11 grams, Protein 12 grams, Sugar 24 grams

PALEO BLACKBERRY COBBLER RECIPE - (4/5)

Paleo Blackberry Cobbler Recipe - (4/5) image

Provided by JenHall

Number Of Ingredients 5

Ingredients

2 cups fresh blackberries
1 cup almond milk
1 cup almond flour
1 cup coconut palm sugar
1/2 cup coconut oil, melted

Steps:

Preheat oven to 350°F. Combine sugar, flour, oil, and milk into a bowl and whisk thoroughly. Pour mixture into a greased dish. Top blackberries over the mixture and place dish into the oven. Bake for 25 minutes.

EASY PALEO PEACH COBBLER WITH BLUEBERRIES

Easy Paleo Peach Cobbler with Blueberries image

Peach cobbler is one of those desserts that has been passed down for generations, and it's easy to see why it's endured the test of time. It hits the spot when you want an ooey-gooey filling covered with a crusty top, but taking a look at how it's traditionally made is a real eye opener.

Provided by Jess

Yield 1

Number Of Ingredients 7

Ingredients

2 cups almond flour
1 tbsp lemon zest
1 ½ tbsp honey
1 oz coconut oil, melted
4 peaches
½ cup blueberries
2 tsp raw honey

Steps:

Preheat oven to 350°F. Wash, halve and cut the peaches into wedges. Toss peaches with blueberries and ½ tbsp of honey in a baking dish and bake in middle of oven for 10 minutes.Place the almond flour, honey, lemon zest and coconut oil in a food processor and pulse until you have a mixture that resembles lumpy wet sand. Remove peaches from oven and sprinkle topping evenly over filling. Bake for 25 minutes or until topping is golden brown.Serve warm.

BLACKBERRY + BLUEBERRY COBBLER (GLUTEN FREE + VEGAN)

Blackberry + Blueberry Cobbler (Gluten Free + Vegan) image

This Blackberry + Blueberry Cobbler is healthy enough for breakfast, but sweet + delicious enough to be dessert! This gluten-free and vegan cobbler recipe has a crisp and gooey topping.

Provided by Rachel Conners

Categories Dessert

Time 40m

Number Of Ingredients 13

Ingredients

1½ cups fresh blueberries
1½ cups fresh blackberries
3 tablespoons maple syrup
1 teaspoon tapioca flour
1 teaspoon cinnamon
⅓ cup almond flour
⅓ cup tapioca flour
1½ teaspoon baking powder
3 tablespoons unsweetened non-dairy milk, I used almond
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon coconut sugar
1 tablespoon coconut sugar + ½ tablespoon cinnamon, to sprinkle on top

Steps:

Preheat the oven to 350°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
In a bowl, combine the blackberries, blueberries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.
In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the berry mixture.
Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!

Nutrition Facts : Calories 181 calories, Sugar 13.8 g, Sodium 11.6 mg, Fat 8.3 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 3.3 g, Protein 1.7 g, Cholesterol 0 mg

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