Things have been a bit more frantic than usual lately… I know, hard to believe, but we are leaving on an extended holiday in just over 24 hours and the amount of general stuff left to do is astronomical. RJ is up to his elbows in spreadsheets, I am knee deep in laundry – about 90% of it clean at least, and ‘thank goodness we have one more day‘ was uttered a minimum of 10 times yesterday. Uh-oh, we no longer have another day – yikes.
On the upside, almost all of the flights are booked – well except the one to get us back to LA for our return flight home… and we do at least have car[s] for the road trip portion. The first two hotels are reserved – the rest we will work out on the way… some how. The keys have been handed over to the friend who is house-sitting.
I have posts prepared in my absence, sort of – ok, not really at all… And the new iPad is set up, mostly… I may be on the brink of persistent hyperventilation, maybe…
So as I do, among the packing and sorting and planning madness I baked. RJ hovered as I photographed and then we ate Coconut & Berry Cobbler for breakfast. My brain and to-do list are so full of stuff I can’t even come up with anything to say about berries other than they are delicious and pretty.
More tomorrow about our adventures. Right now, I have to go do some more stuff. Honestly though, as long as we remember our passports we’ll be fine…
Paleo Coconut & Berry Cobbler
- 500g mixed berries, fresh or just thawed [approx 1 lb or 3-ish cups]
- 1 Tbsp chia seeds
- 2 Tbsp water or orange juice
- 1/2 c coconut flour
- 1/4 c coconut oil, melted
- 1/2 c almond milk, room temp
- 3 eggs, room temp
- 2 T rice syrup
- 1/4 t sea salt
- 1 – 2 Tbsp shredded coconut
- 1 – 2 Tbsp sliced almonds
Preheat oven to 180C [350F] and lightly oil a 20×20 cm [8×8 in] cake tin.
Combine filling ingredients in pan. Whisk cobbler ingredients very well, let site to thicken for 5 mins then drop spoonfuls over filling. Combine topping ingredients and sprinkle over cobbler.
Bake for 40 minutes, serve warm or at room temp. Easy.
Combine coconut oil, almond milk, eggs, syrup and salt and whisk well. Sift over coconut flour and whisk very well until batter is smooth and no lumps remain. Set aside for 5 minutes while you prepare the filling.
Mix together all filling ingredients in tin – ok, it probably won’t take 5 mins, go make a cup of tea, I’ll wait…
Drop large spoonfuls of the cobbler batter over the fruit then using the edge of the spoon gently spread to fill any holes – it does not need to be particularly smooth or perfect.
Combine topping ingredients and sprinkle over the cobbler. Bake in pre-heated oven for approximately 40 minutes. The cobbler batter should be firm and just dry, the topping will be golden.
Remove from oven and serve warm or room temperature with your choice of white creamy accompaniment.
- I was convinced the first time I made this that the batter would not set but all of a sudden, pow, it was perfect. Be patient.
- No, you cannot substitute regular flour for the coconut flour, sorry. Coconut flour absorbs an insane amount of liquid and acts very differently to any other kind. The general rule I use [can’t remember where I found it] is 1 c coconut flour needs 1 c liquid + 6 eggs to work out well.
- Feel free to adjust the level of sweetness – or not – to your taste. Same with the fruit, if you are not on a low-fructose diet this would be divine with stone-fruit or mangos or even apples mixed in.
This post is part of the August Sweet Adventures Blog Hop hosted by Christina of The Hungry Australian.
Make sure to check out all the other wonderful Berry Nice creations that have been linked-up below!