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Today's guest is one of my favorite friends in veggies: Tess.
Last week Tess tweeted about a whole-grain, fat-free cobbler she'd made and within 5 minutes, I was making it. No joke. It's rare that I'm ever moved like that but once the idea of oven-warm cobbler hit me, I couldn't be stopped.
The cobbler came together in minutes, baked to perfection and was absolutely divine!
I asked Tess if I could share her recipe here on Happy Herbivore and lucky for us, she agreed!
When I made this cobbler, I added a good bit of cinnamon and since I didn't have a full 1/3 cup of maple on hand, I did a mix of maple and agave. I may have added more blueberries too (I didn't exactly measure them, more like dump them in) but otherwise I followed the direction and it was so amazing. Oh, I also used a square pan, obviously -- but Tess likes to use a round pan.
2/3 c whole wheat pastry flour
1 1/2 tsp baking powder
1/8 tsp salt
1 1/2 tsp vanilla extract
1/3 cup maple syrup
2/3 cup nondairy milk
2 cups blueberries
Method: Preheat oven to 350F. Combine flour, baking powder and salt very well in a mixing bowl (and cinnamon here too). Stir in vanilla, maple and nondairy milk, until evenly combined. Lightly grease (I used nonstick) a round pie pan. Pour the mixture into the pan, using a rubber spatula to remove all of the batter. Evenly sprinkle blueberries on top and bake 45 minutes, or until the cobbler is a gorgeous shade of brown. Allow to cool for 5 minutes and serve immediately.