Blackberries are my all-time favorite. There is nothing better than a plump juicy berry. Ice cream, cobble, pie, cake, all of the blackberry things (except the phone- haha).
In this one, I used a combo of blackberries, blueberries and raspberries, because I was too anxious to wait to get more blackberries.
This would be fantastic with some coconut milk ice cream!!
Notes: I have not tried this with any other flour or milk.
You could use grapeseed oil, if you want.
Whiz your xylitol up in the blender for best results.
Heat oven to 400 degrees.
1 cup xylitol
1/2 cup sprouted wheat flour
1/2 cup sorghum flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
1 cup almond milk
1 tsp vanilla
1/4 cup olive oil
3 cups blackberries- fresh or frozen
1/4 cup xylitol (for sprinkling on top)
Mix the dry ingredients together, then add liquids. Batter will be thin. Pour into greased 9" baking dish or cast iron skillet. Spread the berries on top and top them with the 1/4 cup xylitol.