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
2 cups finely ground pecan flour (sources)
1/4 cup coconut flour (sources)
1/2 cup date sugar (sources)
1 cup expeller pressed coconut oil (sources)
1 tsp vanilla extract (sources)
1 tsp organic cinnamon (sources)
1/2 tsp organic orange extract (sources)
1/2 tsp organic ground nutmeg (sources)
1/2 tsp baking powder (sources)
1/4 tsp sea salt (sources)
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 350 F/177 C for 40 minutes or until topping is firm, golden brown and filling is bubbling.
* 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