I had some pecan flour in my freezer and came up with this grain free blueberry cobbler to try it out in a baking recipe. It ended up turning out quite tasty .. even my picky 5 year old liked it! If you don’t have any raw pecans around to grind into flour for this recipe, almond flour could be easily substituted.
Blueberry Pecan Cobbler
1 – 1 1/2 pint fresh blueberries (blueberries are a low to no spray crop .. nonorganic are fine)
2 cups finely ground pecan flour*
1/4 cup coconut flour
1/2 cup date sugar
1 cup expeller pressed coconut oil
1 tsp vanilla
1 tsp organic cinnamon
1/2 tsp organic orange flavor
1/2 tsp organic ground nutmeg
1/2 tsp baking powder
1/4 tsp sea salt
Spread the blueberries in the bottom of a glass baking dish – pick the size based on how deep you prefer your cobbler. I used a round dish 10″ across. Mix all ingredients together and pour over the top of the blueberries. Bake at 350F for 40 minutes or until topping is firm, golden brown and filling is bubbling.
This recipe is submitted to Kelly The Kitchen Kop’s Real Food Wednesday.
* Please be sure to maximize the nutrition in your pecan flour by soaking/drying the raw pecans before grinding into flour. For every 4 cups of pecans, add 2 tsp of sea salt to the filtered water and soak for 7 hours or overnight before drying at 150F on cookie sheets in your oven.
Sarah, The Healthy Home Economist