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Blackberry Almond Cobbler

Preheat oven to 375F In a large bowl, measure out the blackberries. If using frozen berries, add flour and stir to incorporate. If using fresh berries, skip this step. Add chia seed, maple syrup, and almond extract to the berries and stir to combine. Pour into a 8x8 or 9x9 baking dish and set aside. In a blender, blend the oats into a flour. Pour into a small bowl and set aside. In the same ble. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:25

Main Ingredients

4 cups fresh or frozen blackberries

1/4 cup flour, any variety (only if using frozen berries)

1/3 cup maple syrup

1 tbsp chia seed

1 1/2 tsp almond extract

1 1/2 cup oats or oat flour

1 cup almonds or almond meal

2 tsp baking powder

1/2 tsp salt

1/4 cup coconut oil, melted

3/4 cup almond milk

Preparation

1Preheat oven to 375F

2In a large bowl, measure out the blackberries. If using frozen berries, add flour and stir to incorporate. If using fresh berries, skip this step.

3Add chia seed, maple syrup, and almond extract to the berries and stir to combine. Pour into a 8x8 or 9x9 baking dish and set aside.

4In a blender, blend the oats into a flour. Pour into a small bowl and set aside.

5In the same blender, blend the almonds into a fine meal, almost the consistency of flour. Add to the bowl with the oats.

6Add the baking powder and salt to the oat and almond mixture and whisk together. Add the coconut oil and almond milk and whisk again. The mixture should resemble a very thick pancake batter. If it is too thick, add 1 tbsp almond milk at a time.

7Using a large spoon, drop dollops of the batter onto the berries until all the batter is used.

8Bake at 375 for 20-25 minutes or until the top is slightly browned. Cool slightly and serve solo or with vanilla non-dairy ice cream!

Reviews: 0

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