Sunday, January 27, 2013

Paleo Blueberry Breakfast Cobbler

I realize it's not berry season. My kids are obsessed with blueberries, however, and I was able to get some organic ones on special this week. I made them some coconut flour blueberry muffins, tossed a few into some faux hot cereal, and today had a fun Sunday breakfast of individual cobblers.

This recipe comes straight from Clean Eats at the Zoo. My only modifications were to use arrowroot instead of tapioca, and just use maple syrup to finish off the top. I *did* also cut back a little on the sweetener. I baked my cobblers up in mini Le Creuset bakers, so that everyone could have their own special dish.

The kids loved this, while the caveman found it a little bland. He suggested added something to give a bit more texture to the crumble topping (perhaps some coconut or chopped nuts?). Honestly I thought it was great as written and prepared, and couldn't have been easier to whip up.
While we had ours for breakfast, this would also make a tasty dessert or special after-school snack.

Paleo Blueberry Breakfast Cobbler
   
filling: 
3 cups blueberries 
zest and juice of 1/2 lemon
3 tbs. maple syrup
2 tbs. arrowroot starch
dash of salt

topping: 
1.5 cups almond meal
3/4 tsp cinnamon 
1/4 cup + 2 tbs. coconut oil (not melted) 
maple syrup, to drizzle on top

Preheat oven to 325 degrees. In an iron skillet (or individual oven-safe ramekins), combine all “filling” ingredients. In a separate bowl, combine almond flour and cinnamon. Add coconut oil and cut in with a fork until mixture is crumbly. 

Sprinkle over blueberry mixture and drizzle generously with maple syrup . Bake for 25-30 minutes, until golden brown and blueberries are bubbling.

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