This low carb, low sugar, dairy and gluten free version of the classic blueberry cobbler will satisfy those sweet cravings and provide you with healthy fats.
Course Dessert
Cuisine Diabetic-Friendly, Vegan
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 9People
Ingredients
Filling:
600gOrganic BlueberriesFrozen
½Organic LemonJuice & Zest
1Cup“Joseph’s Sugar Free Syrup”
1tbspOrganic Tapioca Starch
Crust:
1CupOrganic Shredded CoconutUnsweetened
½CupOrganic Coconut Flour
¼CupOrganic Virgin Coconut Oil
¼Cup“Joseph’s Sugar Free Syrup”
Instructions
Preheat your oven to 350F.
In a medium saucepan, combine all of the filling ingredients, leaving out the tapioca starch.
Simmer over medium low heat for 15 minutes, stirring frequently.
In a cup, combine the tapioca starch with approximately ½ cup of the liquid (only) from the saucepan and whisk until there are no clumps left.
Add the mixture to the saucepan and stir well.
Cook for another minute, until the filling thickens.
Pour into a greased, glass baking dish (preferably 9”x9” or similar)
In a medium mixing bowl, combine all of the crust ingredients and mix by hand.
Crumble over the filling and bake for 35 minutes or until the crust is golden brown.