Paleo Berry Compote Or Cobbler Recipes
PALEO BLUEBERRY COBBLER RECIPE BY TASTY
Here's what you need: almond flour, sliced almond, virgin coconut oil, organic maple syrup, additive-free cinnamon, nutmeg, sea salt, fresh blueberry, lemon
Provided by Melissa Boyajian
Categories Bakery Goods
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- In a medium-size bowl, combine almond flour, sliced almonds, coconut oil, maple syrup, cinnamon, nutmeg, and salt. Set aside.
- Divide the blueberries evenly among ramekins. Squeeze the lemon juice over the blueberries.
- Sprinkle the almond mixture over the blueberries.
- Bake for 30-35 minutes, or until browned.
- Let cool before serving.
- Garnish to your liking.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 42 grams, Fat 39 grams, Fiber 11 grams, Protein 12 grams, Sugar 24 grams
PALEO BERRY COMPOTE OR COBBLER
Steps:
- Place berries in a saucepan over medium heat. Cover saucepan and cook until berries soften and begin to break apart, about 5 minutes. If berries look dry when cooking, add 1 teaspoon of water to the saucepan. Remove from heat.
- Whisk coconut milk and cinnamon together in a bowl.
- Transfer berries to a bowl; pour coconut milk mixture over berries and sprinkle almond meal on top.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 12.2 g, Fat 8.9 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 5.6 g, Sodium 5.6 mg, Sugar 3.8 g
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- Preheat your oven to 375° F and lightly grease a 9 x 13” baking dish (or similar sized baking dish) with coconut oil.
- In a large bowl bowl, combine the blueberries, lemon juice, arrowroot or tapioca and sugar and stir to coat the blueberries. Transfer to the prepared baking dish and set aside.
- In a separate bowl, combine the almond flour, arrowroot or tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla + almond extract (if using) until a dough forms.
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