Today we’re sharing a delicious recipe, but tomorrow, we’re sharing something even bigger! Tomorrow is the release of BEYOND BACON, our newest cookbook. It should be on your local bookstore shelves for you to pick up first thing in the morning! If you haven’t yet purchased one, we really hope you consider it! Buying within the first week (or a pre-0rder) helps the sales statistics, which in turns encourages more book sellers to carry it, which means more non-paleo people might pick up the book in a store and decide to give it a try!
This recipe has been at the top of our “to blog” list for a long time. We had friends over months ago and since one of them is severely allergic to nuts and chocolate Stacy came up with this recipe to share. Cobbler is a particular tricky thing to recreate gluten-free. Crisps you can do, but cobbler is soft and fluffy. Although we haven’t had one in years, we remember it more bready – like a dumpling with some fruit, rather than mainly fruit with crumbles on top.
So, how did we create a cobbler without soft flours? The secret here is extra fats and our new favorite ingredient, sunflower seeds. And it’s thanks to those seeds and the crisp texture of banana chips that we’ve managed to make it NUT-FREE, too!
We hope you love this dessert as much as we did!
- 2 C banana chips
- 1 C raw sunflower seeds
- 1/2 C palm sugar
- 1 1/2 C shredded coconut
- 1 C palm shortening, or room temperature lard or butter
- 32 oz frozen fruit, preferably berries or sliced stone fruit
- 1/4 C arrowroot powder
- * In a food processor, pulse together the banana chips, sunflower seeds, sugar and coconut ten times for one second each time.
- * Add fat and continue to pulse until crumbly meal forms.
- * Spread fruit in the bottom of a 9 inch square baking dish and stir in arrowroot powder.
- * Sprinkle the dough on top of the fruit and coat evenly and completely.
- Bake at 350 degrees for 35 minutes until dough turns a golden brown.
- * Serve warm with whipped cream or coconut milk ice cream
- * Store chilled for up to a week, freezes well.
* Let your little ones help you with these steps, it's a very kid-friendly recipe if you help with the dangerous stuff!
If you'd like to use fresh fruit, very juicy and ripe pears and stone fruit (plums, peaches, etc.) would be great here - just watch the top as it cooks and once golden brown remove from oven, as cooking time may vary. For apples, we recommend tossing the apples with a bit of applesauce with the arrowroot to add a bit of moisture before cooking.
Note: this is our first time using this print-friendly feature on our recipes. Tell us what you think… is it worth going back and editing all the old ones into this format?Pin It