| gluten-free | paleo | sugar-free
Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for the gluten-free berry cobbler
One baking dish approx. 30 x 20 cm
- 200 g cherries (weighed with stones)
- 150 g raspberries
- 150 g strawberries
- 100 g blueberries
- 1 tbsp maple syrup
- 1 tbsp tapioca starch or cornflour
- 120 g Ruut cassava flour
- 1 tsp baking powder
- a little lemon zest
- 160 g oat milk
- 10 ml maple syrup
- 50 g soft butter
- 60 g coconut yoghurt
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
Baking a sugar-free berry cobbler in 5 steps
Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients such as the flour.
- Wash the berries, pit the cherries and cut them in half, halve the strawberries too and put them in the baking dish together with the other berries. Add the maple syrup and the starch and mix everything well with a spoon. Leave to stand for a little while.
- For the batter, put all the remaining ingredients in a bowl and use a hand mixer to make a smooth batter.
- Spoon the batter over the berries and smooth it out a little. It does not have to form a perfect, closed layer.
- Bake the cobbler at 190 °C, top and bottom heat, for approx. 35 minutes.
- Leave to cool slightly. If you like, dust it with a little icing sugar and serve with coconut yoghurt, whipped cream or sour cream.
Tip:
The exact amount of berries doesn't matter. Feel free to use more (or less). You can also easily swap the varieties. Redcurrants, blackberries etc. taste just as good! Every variation turns into a fruity treat, so feel free to experiment without worrying.
