You know when you go to the market looking for organic berries and you have to to a double-take when you see the price? Sometimes I can’t believe what I’m seeing… it’s like I’m being punked or something. But, finally, it’s that time of the year when the price of berries drops down to a reasonable level. Last week, there were blueberries everywhere! And when I checked the price, not only were these gorgeous blueberries affordable, but they were packaged in huge containers. So, I bought 2 containers. I didn’t need to, but I did. Did I tell you these containers were HUGE…
I’m sure it’s happened to you: you get home from the market, and you’re all kinds of smug because you got some great deals, and then you look at what you bought and you have no idea how you are going to use it all up…
Sooooooo, I put some of these gorgeous blueberries in the freezer. And I ate a lot of them right out of the container. And I made coconut yogurt parfaits. And a smoothie bowl. And then, I made this paleo blueberry cobbler. It’s just awesome. I made more than we could eat, so we ate half, and I froze the other half. Yesterday, I defrosted the frozen cobbler and when I ate it today, it’s just as awesome. And surprisingly, it tastes just as good cold as it did warm.
Here’s my recipe for Berry Fig Yogurt Parfait, that you can make with your extra berries.
This cobbler is so good for you:
Blueberries are filled with antioxidants and have been shown to help fight cancer, diabetes, heart attacks and strokes. In some circles, they are known as “longevity berries.”
Coconut strengthens the body, reduces swelling, and stops bleeding. It kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. There’s coconut flour, coconut oil, and coconut sugar in this recipe.
Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I used cashew milk in this cobbler, but you can substitute whatever non-dairy milk you like.
Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.
Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it crisps things up well and it works as a great thickener too.
- 3 Tbs coconut oil
- 1 cup coconut flour
- 1-1/2 cups cashew milk (substitute almond milk or another non-dairy milk if you prefer)
- ⅓ cup coconut sugar, plus extra for sprinkling on the top
- ½ tsp baking soda
- ¼ cup hemp seeds
- 1-1/4 cups tapioca flour
- juice of ½ a lemon
- ¼ tsp pure vanilla extract
- ¼ tsp sea salt
- 2-1/4 cups fresh blueberries
- Preheat your oven to 350°F.
- Put the coconut oil in a baking pan (mine was 9x9-in.), and put the pan in the oven to melt the oil while the oven is heating.
- In a large bowl, combine the coconut flour, cashew milk, coconut sugar, baking soda, hemp seeds, tapioca flour, lemon juice, vanilla, and salt. Stir until combined.
- Spread this batter into the baking dish with the melted coconut oil.
- Pour the blueberries over the batter and press them into the batter.
- Sprinkle the top with coconut sugar.
- Bake until golden and a bit crisp. (Mine took 1 hour and 5 minutes.)
- Remove from oven and let the pan cool a bit on a rack.