Ultra Light Berry Cobbler

by Tess Challis

GF (WITH SUBSTITUTION)/SF/GREEN (ACCORDING TO THE GUIDELINES IN MY BOOKS AND BE RADIANT PROGRAM)

  • Total Time: 20 minutes
  • Yield: Serves 4-6

Ingredients

  • 2/3 cup whole wheat pastry our
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon sea salt
  • 1 1/2 teaspoons vanilla
  • 1/3 cup maple syrup
  • 2/3 cup almond milk (or other non- dairy milk)
  • 2 cups blueberries (or blackberries), fresh or frozen

Directions

1. Preheat the oven to 350° F. Combine the our, baking powder, and sea salt very well in a medium bowl. Stir in the vanilla, maple syrup, and milk until evenly combined.
2. Lightly oil a round pie pan. Pour the mixture into the pan, using a rubber spatula to remove all of the batter. Evenly sprinkle the blackberries over the top of the mixture. Bake for about 45 minutes, or until the cobbler is a gorgeous shade of brown. Allow to cool for 5 minutes or so, then serve immediately.

This is the recipe for “Ultra Light Blackberry Cobbler” from Radiant Health, Inner Wealth – I’ve always loved this dish because it’s crazy easy, fat-free, high in fiber, and still manages to taste wonderful!

Note

Many thanks to Dr. John and Mary McDougall for providing the inspiration for this recipe! Their books are the reason I was inspired to go vegan 20 years ago.

  • Total Time: 20 minutes
  • Yield: Serves 4-6
  • Ingredients:
    • 2/3 cup whole wheat pastry our
    • 1 1/2 teaspoons baking powder
    • 1/8 teaspoon sea salt
    • 1 1/2 teaspoons vanilla
    • 1/3 cup maple syrup
    • 2/3 cup almond milk (or other non- dairy milk)
    • 2 cups blueberries (or blackberries), fresh or frozen
  • Directions:

    1. Preheat the oven to 350° F. Combine the our, baking powder, and sea salt very well in a medium bowl. Stir in the vanilla, maple syrup, and milk until evenly combined.
    2. Lightly oil a round pie pan. Pour the mixture into the pan, using a rubber spatula to remove all of the batter. Evenly sprinkle the blackberries over the top of the mixture. Bake for about 45 minutes, or until the cobbler is a gorgeous shade of brown. Allow to cool for 5 minutes or so, then serve immediately.

  • Note:

    Many thanks to Dr. John and Mary McDougall for providing the inspiration for this recipe! Their books are the reason I was inspired to go vegan 20 years ago.

  • Credit:

    by Tess Challis

    GF (WITH SUBSTITUTION)/SF/GREEN (ACCORDING TO THE GUIDELINES IN MY BOOKS AND BE RADIANT PROGRAM)

 

 

 

 

 

 

 

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