I just realized it’s been a while since I’ve posted a recipe on Curiouser & Curiouser, and decided that needed to change. And since Sundays are perfect days for baking, I spent some time in the kitchen this afternoon and wanted to share my results.
And friends, this mouthwatering blueberry cobbler recipe (which just so happens to be vegan and gluten-free) is worth passing along. Trust me.
Also, some whipped cream or vanilla ice cream would take this over the TOP. Just sayin’.
Now, truth be told, I actually started out with the intention of whipping up some vegan blueberry muffins. (I’ve been trying to improvise more in the kitchen rather than following recipes, you see.) I quickly realized, upon pulling the “muffins” out of the oven, that they definitely weren’t going to work in that form (they didn’t come together enough), but they sure were tasty anyway. I just repurposed them in a shallow dish rather than the muffin tin and — voila! — a delicious (and healthy) summertime dessert, full of fresh berries. I love it when mistakes can be salvaged into something great.
Here’s how you can whip up a muffin-mistake-turned-dessert-success of your own:
Ingredients:
- 1/2 cup coconut oil, at room temperature
- 1 cup coconut sugar
- 2 flax eggs (2 Tablespoons ground flax meal mixed with 6 Tablespoons of water)
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2 cups gluten-free oats, ground very slightly so you have a very coarse oat flour (I use the food processor for this)
- 1/2 cup unsweetened almond milk
- 2 1/2 cup fresh blueberries
Directions
- Preheat oven to 375 degrees.
- Grease a small, shallow, oven-safe pan with non-stick spray and set aside.
- Mix your flax eggs in a small bowl and set aside.
- In the bowl of a stand mixer, add the coconut oil and beat (using the paddle attachment) on high speed until smooth.
- Add coconut sugar, beating well until incorporated.
- Add in flax eggs.
- Beat in vanilla, baking powder, cinnamon, and salt.
- Remove bowl from the mixer and, using a large spoon, stir in half the coarse oat flour, then half the almond milk. Then add the rest of the oat flour, and stir, then the rest of the almond milk, and stir.
- Gently fold in blueberries.
- Spread batter into prepared pan and bake for about 20 minutes, until slightly browned and bubbly.
- Serve warm (it’s a must!), topping with whipped cream, vanilla ice cream/frozen yogurt/coconut milk ice cream, and perhaps a few extra berries. Enjoy!
