Blueberry Pecan Cobbler

by Sarah Affiliate linksGrain Free, Recipes, Snacks and TreatsComments: 8

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

blueberry 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 egg
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

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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