Wholesome desserts are an important part of a healthy lifestyle. They provide pleasure and keep us from feeling deprived and indulging in refined sugars and fats that rob us of our energy and vitality.
Nothing says summer like sun ripened berries. This gluten-free, vegan dessert is filled with the goodness of high fiber from oats and seeds and juicy fresh berries. I like to use a combination of blueberries, strawberries and raspberries, however any berries or ripe stone fruit can be used for this recipe. If you don’t have fresh berries on hand, simply use frozen ones but make sure to thaw berries before baking. As always, I always recommend using organic ingredients for optimal health benefits.
The perfect pairing for this dessert would be coconut whipped cream (coconut whipped cream recipe included below) or vanilla coconut ice cream for a truly satisfying treat.
Old Fashioned Berry Cobbler
2 cups gluten-free rolled oats, lightly pulsed to gently break down
½ cup almond flour
¾ cup seed mixture (golden flax, sunflower, chia and poppy seeds)
1 tsp. baking powder
1 tsp. baking soda
¾ cup almond milk or milk of choice
4 Tbs. walnut or coconut oil
1 Tbs. vanilla extract
½ cup agave or liquid sweetener of choice
6 cups mixed berries, (thawed if using frozen) (blueberries, raspberries, strawberries and pitted cherries)
Zest and juice of 1 large organic lemon
¼ cup of maple syrup or coconut syrup
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine first 5 ingredients and mix well.
3. In a separate bowl, whisk together almond milk, oil, vanilla and agave.
4. Fold the wet ingredients into oat mixture.
5. Add berries to a deep baking dish. Add ¼ cup agave, lemon juice and zest to berries and mix well.
6. Spread oat batter evenly over berries.
7. Bake uncovered for 45 minutes or until top is golden and batter is cooked through.
8. Remove from oven and let rest for 20 minutes.
9. Serve with coconut vanilla ice cream or coconut whipped cream.
Coconut Whipped Cream
Rich and delicious is what this coconut cream is. I love the organic “Native Forest Classic” coconut milk. The cream comes out perfectly congealed every time.
1 can full fat coconut milk, stored in fridge overnight or for at least 4 hours (do not shake the can)
1-2 Tbs. coconut sugar
1-2 tsp. vanilla extract
Lemon zest, optional
1. Place metal mixing bowl and beaters or whisk in freezer for 1 hour.
2. Remove coconut milk from fridge and remove lid and carefully scoop out the congealed portion of the milk.
3. Place the congealed milk in the chilled bowl and add remaining ingredients and beat until thick and creamy.
4. Cover and return to fridge until ready to use.