Monday, December 26, 2016

Cherry Cobbler - Phase 3

This recipe is in my Holiday Cookbook (eBook, available in the blog store). It is one of my favorites! The recipe in the eBook is Raspberry, but you can use peaches, cherries, cranberries, blueberries, blackberries, or a combo. You can even use apples diced up with a sprinkle of cinnamon!

Another good thing about this recipe is that it can be used for part of P3 breakfast!


Adjust amount of xylitol based on sweetness of the fruit. You may need more or less


I hope you enjoy!!



Cherry Cranberry Cobbler


4 cups fresh or frozen fruit

1/2 cup xylitol- more or less to taste
Pinch of salt

Topping

1 cup sprouted wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp vinegar
1/4 tsp xanthan gum
2T xylitol
3T coconut oil
1/3 cup coconut milk
2 tsp vanilla

Place fruit, 1/2 cup xylitol and pinch of salt in sauce pan and cook over medium heat until fruit is hot and soft. Pour into 8x8 baking dish.


Mix all dry ingredients together in a bowl. Add wet ingredients and stir just until combined. Batter should be almost pourable. Spoon over hot fruit in baking dish. Bake at 375 for 20-25 minutes until top is golden brown and knife stuck into cake topping comes out clean. If top browns too fast, cover loosely with foil. Serve warm. 

8 comments:

  1. Carolyn, do you make your own sprouted wheat flour, or is there a specific brand you use? Thanks!

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    Replies
    1. I buy mine at Sprouts or online. I use One Degree but any sprouted wheat flour will work.
      Making sprouted wheat flour can be done but it is a process, and time consuming. You would have to buy wheat berries, water them, let them sprout then at the right time, dry them, grind them.

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  2. Coconut milk --canned or carton?

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  3. I don't have sprouted wheat flour, think I can substitute almond flour?

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  4. I dont use almond flour, so I am not sure how it will turn out. You can try it.

    ReplyDelete