Forgive me, as this is far from the most refined photo I’ve taken. It seems to have slipped my mind lately that I have a blog that might benefit from an updated post every now and then. When my mom asked me if I could make a dessert with the frozen blueberries she was looking to get rid of, my mind didn’t immediately go to blog recipe. I baked what I thought would be an adequate, but not memorable, cobbler. But halfway through eating it, I had an idea. Hey, Beth, why don’t you post this recipe to your blog? You know, that website you used to update on a somewhat regular basis with new recipes? And so, I ran to get my camera (which has been gathering dust in my bedroom as of late) and snapped a few shots of this half-eaten cobbler as if it would be gone if I waited any longer (which it almost was).
In the spirit of my upcoming trip to L.A. for my nephew’s baptism (!!!), I made this cobbler entirely with stevia (a zero calorie sweetener), used only 2 tablespoons of oil, and made this with whole grain brown rice flour. Not to mention this dessert is, by definition, comprised mostly of fruit. I know it’s a little early for fresh berries (not to mention STILL too cold around here to begin even dreaming of such a thing), but I love the fact that frozen berries mean never having to wait until July to make a good cobbler.
I’ll remind those looking to make this dessert that NuNaturals stevia is sort of one of those non-negotiables. If substitutions with the stevia are made, it’s highly likely the end product will taste much different than it should. This recipe was inspired by Susan O’Brien’s Blackberry Cobbler recipe in Gluten-Free, Sugar-Free Cooking.
4 cups frozen blueberries
3 cups frozen raspberries
1/4 teaspoon NuNaturals liquid vanilla stevia
zest of one lemon
2 1/2 tablespoons Bob’s Red Mill Brown Rice Flour
1 cup Bob’s Red Mill Brown Rice Flour
2 teaspoons baking powder
1 teaspoon Ener-G egg replacer
1/2 cup Wholesoy & Co. plain, unsweetened soy yogurt
1/2 cup unsweetened soy milk
2 tablespoons water
1 teaspoon NuNaturals liquid vanilla stevia
2 tablespoons canola or grapeseed oil
1. Preheat oven to 350.
2. In a 9×13″ baking dish, toss ingredients for berry filling and set aside. Meanwhile, in a large bowl, whisk together flour, egg replacer and baking soda. Add remaining ingredients and stir until incorporated. Add dollops of batter evenly over top of berries.
3. Bake in preheated oven for 45-50 minutes, or until very bubbly and top is golden brown. Let cool for 15-20 minutes before serving, so berry filling can set. Serve with your favorite vegan vanilla ice cream for an especially delicious treat!