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Blueberry Cobbler ~ Gluten and Dairy Free!

My parents are both from the South. Food is everything there. At breakfast, they talk about lunch (a.k.a. supper) and at lunch they talk about dinner. It has always been this way.

In the South, if there’s one thing you cannot forget, its dessert. Cobbler is the quintessential Southern dessert. All summer long, you have fruit to eat. Why not put them in a cobbler?

This blueberry cobbler is delicious, simple and super fun to devour. If you want, substitute peaches for the fruit or mix the two together. Wow. That’s a yummy idea.

Here’s what you will need:

For the blueberry mixture:

2 bags of frozen blueberries (12oz) – or 2 cups fresh sliced peaches

½ Cup brown sugar, turbinado sugar or honey

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ cup butter substitute (non-hydrogenated & non-GMO)

 

For the batter:

1 Cups Brown Rice Flour

1 ½ teaspoons baking powder

¼ teaspoon xanthan gum

¼ teaspoon salt

½ teaspoon cinnamon

¾ Cup Almond, Soy, Hemp or Rice Milk

1 egg

Preheat your oven to 350.

Start with an 8×8 baking dish or a similar size casserole dish. Place the blueberries in the bottom of the dish and cover with half the melted butter, sugar, cinnamon, nutmeg and allspice. Stir the fruit right there in the pan and let it sit while you make the batter.

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In a separate bowl, place the flour, baking powder, xanthan gum, salt, and cinnamon and blend together using the Masha. Add the milk and blend again until thickened but not too thick. You want to be able to pour the batter over the berries. If you need to add more milk, do so.

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When the batter is done, pour it over the blueberries.

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Now, sprinkle some brown sugar over the top of the cobbler.

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Now, cover it with foil or casserole lid, place it in the 350 degree, preheated oven and bake for 20-25 minutes. Remove cover and bake the last 10-15 minutes or until golden brown on the top and bubbly on the bottom.

Allow the cobbler to cool a little but remember how delicious cobbler is served warm with ice cream or whipped cream? What are you waiting for? Go top it and eat it before everyone else does!

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Dr. Meg Haworth is a private chef to the stars in Hollywood. She specializes in food allergies and healing diets. She is the national spokesperson for Nexgenstore and teaches regularly at Whole Foods Markets. For more information on her work and how she can help you eat a better diet, see her website at www.deliciousandhealthy.com

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