Bowl of Strawberry Cobbler
It’s almost the middle of May and the strawberries have arrived! Have you been enjoying them as much as I have? We have been having plenty of them raw, AND I’ve been getting so many we are looking for all the ways to use these red beauties. I found this the base of this recipe from Paleo Running Momma’s blog, I love her recipes! I wanted to make it nut-free so I made several modifications to the original. This recipe is gluten free, dairy free, egg free, and refined-sugar free. It’s easy to make and is already a family favorite that we look forward to enjoying all summer long!
Strawberries are high in vitamin C and full of antioxidants that are anti-inflammatory in the body. Recent studies have also shown that strawberries help regulate blood sugar and insulin release, especially when consumed after a meal. Having this strawberry cobbler for dessert is definitely a win-win!
One thing to keep in mind with strawberries is that you really want to be using organic berries. Strawberries are one of those foods that is always at the top of the Environmental Working Group (EWG) Dirty Dozen list, which lists the top foods that are laden with pesticide residues. Whenever buying food I always check the dirty dozen list to be sure I’m getting organic for at least those foods listed as the dirty dozen. This helps me keep the toxic load of pesticides in my body lower.
Strawberry Cobbler
Ingredients:
Strawberry Layer
2 1/2 pounds fresh strawberries cut into halves or quarters, or a mix
1 teaspoon fresh lemon juice
2 tablespoons arrowroot powder
1/4 cups coconut sugar
Cobbler Topping
3/4 cup garbanzo bean flour
3/4 cup oat flour
1/2 cup arrowroot powder
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup coconut sugar
1/4 cup + 2 tablespoons organic coconut oil, solid
1/3 cup unsweetened oat milk
1 teaspoon vanilla extract
Assembly:
Preheat the oven to 375 degrees F and lightly grease a 9 x 13” baking dish with coconut oil
In a large bowl, combine the strawberries, lemon juice, arrowroot, and sugar and stir to coat the strawberries. Transfer to the prepared baking dish and set aside.
In a separate bowl (or rinse out the first bowl), combine the flours, arrowroot, baking powder, salt and sugar. Using a fork or a pastry blender, cut the solid coconut oil into the mixture until crumbly. Stir in the oat milk and vanilla until a dough forms. It will be thick and might seem dry at first, keep stirring until it comes together.
Sprinkle the dough in pieces over the top of the strawberry layer. Bake for 30-35 minutes or until the strawberries are bubbly and the topping is golden brown.
Allow to cool for 15-20 minutes in the dish. Serve warm or at room temperature.
Store leftovers in the refrigerator for up to 4 days (if it lasts that long!)
This recipe was adapted from Paleo Running Momma.
