Summer is in full swing…the sun is shining brightly, the sky is a beautiful blue (well, at least several days throughout the week), and the farmer’s market’s are abundant with fresh produce, fruit, and colorful berries.
On Sundays, I have the pleasure to browse a nearby farmer’s market for fresh fruits & veggies for the week and am always amazed at the wonderful choices and varieties of food I have to choose from. My mind starts churning quite fast with recipes in my head of what I can prepare when I see the beets, zucchini, snap peas, tomatoes, or salad blends. Oh, and the brightly colored fruit, I can already taste a cobbler when I look at the raspberries, blackberries, strawberries, blueberries, and rhubarb. A little blend of flours to make a biscuit like topping, a combination of fruits heated up on the stove with a bit of tartness from lemons and a cobbler is in the making.
- 5 cups berries, apples and/or pears (rhubarb if you like it a bit more tart)
- 1/3 cup agave syrup
- 3 tablespoons lemon juice
- 3 to 4 tablespoons arrowroot powder (or kudzu mixed with a tiny bit of water)
- 1 cup gluten free flour (1/3 coconut flour & 2/3 brown rice flour)
- 1/2 cup almond meal OR gluten free oats
- 1/4 cup agave syrup
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons organic butter, ghee, or coconut oil
- 3 tablespoons milk (unsweetened hemp or soy milk works great)
- 1 beaten egg
Preheat oven to 375. In medium saucepan, heat fruit, agave, lemon juice, & arrowroot powder. Cook until it gets thick (about 10 minutes).
In a mixing bowl, combine the flours, almond meal, agave, baking powder, and salt. Cut in butter until you have small pebble-size bits of butter.
In a small bowl, whisk together milk and egg. Add to the flour mixture and mix.
Bake 20 to 25 minutes until golden on top. Let cool at least 10 minutes.