DIRECTIONS

  1. Preheat the oven to 375oF.

  2. In a small bowl, combine the blueberries, lemon juice and zest, and 2 Tbsp of the

    tapioca flour.

  3. Divide the berry mixture between two miniature glass pie plates or small ceramic ramekins.

  4. In a separate bowl, combine the remaining 2 Tbsp tapioca flour, almond flour, baking powder, salt, date syrup, coconut oil, and coconut milk. Use a fork to press and mix until you get a crumbly mixture.

  5. Divide it among the two pie plates placing on top of the berry mixture.

  6. Bake for 20 to 25 minutes. When ready, the cobbler topping should be golden brown and the fruit filling should be bubbling around the edges.

  7. Remove from the oven and let cool.

INGREDIENTS

  • 2 pints fresh blueberries

  • Juice and zest of 1 lemon

  • 4 Tbsp tapioca flour

  • 3/4 cup almond flour

  • 1 tsp baking powder 1/4 tsp salt

Blueberry Cobbler

  • 1/4 cup date syrup

  • 1/4 cup coconut oil, at room temperature

  • 2 Tbsp coconut milk or almond milk