Wednesday, August 13, 2014

Recipe for my gluten free blueberry cobbler

Blueberry Cobbler

This delicious gluten free dessert is for those occasions where you don’t have the time or patience to make a cake. It’s incredibly easy and incredibly satisfying, especially when served with good-quality ice-cream.
Serves 6

100g buckwheat flour (or normal flour if you prefer)
100g ground almonds
50g gluten free rolled oats
150g dark muscovado sugar
1 teaspoon cinnamon
½ tsp sea salt
1 tsp baking powder
70g chilled butter, cubed
½ cup Greek yoghurt
6 cups frozen blueberries (you could use any berries!)
zest and juice of one unwaxed lemon

Preheat the oven to 180ºC fan bake. Grease an ovenproof baking dish.
In a large bowl, combine 150g flour, the oats, 60g sugar, the baking powder and salt.
Rub in the butter with your fingers, mushing it in to make small clumps.
Gently mix in the yoghurt. Knead until a dough forms.
In another bowl, combine the remaining flour and sugar with the berries, and lemon juice and zest. Toss to coat.
Pour the berry mixture into the baking dish. Tear the dough into chunks and scatter over the fruit.
Bake for 45 minutes until the juices are thick and bubbling, and the topping is golden brown.
Serve warm with ice cream!
To store, cover the cobbler with plastic wrap and keep in the fridge for up to a week.

Recipe adapted from my own book, The Caker.

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