Friday, March 4, 2011

Blackberry Cobbler ...vegan

The warm weather is here in Austin and all the organic fruits are appearing on the shelves of the grocery store :) Therefore when I saw those delicious blackberries I remember this recipe that I read earlier that month and decided to bake a fruity dessert for the evening !

The recipe is originally Allergy Free (gluten-dairy-egg-soy-nut free), I decided to not go for the gluten free but keep the rest of allergy away :)

I love this recipe because it is so easy to adapt it with any fruits you will find in your pantry !

Beside being a delicious recipe, it is nice to remember that blackberry is an amazing fruit with tons of Health and Nutrition Benefits. Studies have shown that blackberries help the body to avoid various types of cancer, especially breast and cervical cancer. In this case let's not feel guilty and go for it !!!

Blackberry Cobbler
serves 4

1 Cup organic all-purpose Flour
1/2 Cup organic Sugar
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/2 Teaspoon Xanthan gum

1/2 Cup Vanilla Rice milk
1/2 Teaspoon Apple Cider vinegar

16 oz. organic fresh Blackberries
1 Tablespoon Cornstarch

3 Tablespoons organic Shortening 
(vegetable or palm fruit)

Preheat the oven to 400°.
In a small bowl, mix the flour,half of the sugar, baking powder, baking soda and xanthan gum.
In a separate bowl whisk the rice milk with the vinegar 
(this will be the equivalent of buttermilk).

Combine the blackberries, the rest of the sugar and cornstarch in a sauce pan and cook over medium heat until the the juice thicken (stir to avoid the fruit to burn at the bottom of the pan).

Cut the shortening into the flour mix, then add the "fake buttermilk" and stir until it is combined. It should form a soft dough.

Spoon the blackberry mixture in the bottom of the ramekin and cover with the dough. Place the ramekins on a baking sheet and bake for 15-20 minutes. The top should be golden brown and the berries bubbly.

They are the best served warm !

Recipe adapted from allergy-free desserts by Elizabeth Gordon

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