Recipe Submitted by Kathleen LeBlanc Las Vegas, Nevada
Here I go again with kitchen
experiments....I took a basic blueberry cobbler recipe and added my twist. Sorry no photo because it was done in
the oven and needed to taste the conversion first. So here is the recipe:
Gluten –free Blueberry
Cobbler for 10 inch Dutch Oven
¾ stick of butter ½
teaspoon salt
½ cup coconut flour 1
cup coconut milk
½ cup gluten free baking mix 2
cups fresh blueberries
2 teaspoons baking powder 1
-3/4 cup sugar
Melt butter in 10 inch Dutch Oven. Mix together the flours, baking powder, salt,
1 cup sugar and milk. Pour this mixture
on top of the melted butter. Wash
berries and mix with the remaining ¾ cup sugar.
Pour on top of the mixture.
10 inch Dutch Oven, if baking in DO
direct (7 Coals Bottom -13 Coals Top), about 45 minutes.
Note: A variety of
fruits may be substituted for the blueberries:
fresh pears, apples or peaches.
To convert to sugar-free :
substitute ½ cup Splenda,
4 tablespoons agave nectar, 4
tablespoons maltitol syrup or sugar free
maple syrup for 1 cup of sugar.
Kathleen
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