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Dairy Free Cobbler Recipe

I love summertime and the abundance of fresh blackberries and blueberries! My freezer is now stocked up with frozen berries but I kept some out so I could make a cobbler. I have been craving one like crazy and I knew I wanted to make it dairy free. This recipe has zero dairy and zero refined sugar. The breading on top of the cobbler is absolutely delicious and the berries offer the perfect sweetness! Enjoy!!

Blackberry Cobbler

Dairy Free Berry Cobbler
Serves 8
A delicious summer time treat using blackberries and blueberries! Dairy free and No refined sugar!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
For the filling
  1. 6 cups of a mixture of blackberries and blueberries
  2. 1/3 cup coconut sugar
  3. 1 Tbs. all-purpose flour
  4. 1 tsp. finely grated lemon zest
  5. Pinch of salt
For the topping
  1. 1 1/4 cups all-purpose flour
  2. 1/3 cup coconut sugar
  3. 2 tsp. baking powder
  4. 1/2 tsp. ground cinnamon
  5. 1/4 tsp. salt
  6. 1 egg
  7. 1/2 cup coconut milk
  8. 6 Tbs. coconut oil, melted and cooled
  9. 1/2 tsp. vanilla extract
Instructions
  1. Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.
  2. To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.
  3. To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, coconut milk, coconut oil and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
  4. Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.
Notes
  1. Great by itself or topped with dairy free ice cream or coconut whipped cream!
Adapted from Williams Sonoma
Adapted from Williams Sonoma
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Whole Wheat Carrot Muffins

After the holidays and one too many delicious desserts Jim and I decided that we needed to give up refined sugars for a little while. We just felt like our bodies needed a little break from sugar. We decided that we didn’t want to give up all sugar and were okay with using honey or maple syrup in moderation. I was browsing around Pinterest and stumbled on these. The ingredients sounded great. White Whole Wheat flour, no refined sugar, and carrots! I’ll let you in on a little secret here….I’m one of those few people that has never tried carrot cake. I know crazy right?! I decided to give these muffins a try and I’m so glad I did because they are delicious. Moist, full of flavor from the spices, and even a little crunch from the carrots. These are perfect for a quick breakfast, snack, or a great addition to your child’s lunch box!

Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins
Serves 12
Delicious and healthy muffins without refined sugars!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground nutmeg
  6. 1/8 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 3 tablespoons salted butter, melted
  9. 1/2 cup pure honey (or maple syrup)
  10. 1 large egg
  11. 1 teaspoon pure vanilla extract
  12. 1 cup unsweetened applesauce
  13. 3/4 cup finely shredded carrot (2-3 medium carrots)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone muffin liners (or grease the pan).
  2. In a large bowl, combine the whole wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Whisk thoroughly.
  3. In a small bowl, combine the melted butter, honey, egg, vanilla extract, and applesauce and whisk to combine. Pour the wet ingredients into the dry ingredients. Stir just until combined.
  4. Fold in the shredded carrots, being careful not to over mix.
  5. Scoop batter into your prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool a few minutes before serving.
Notes
  1. Recipe from naturalchow.com
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 Bottom line, if you are looking for something to satisfy your sweet tooth without refined sugars then make these muffins! 

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