Plus with many of
my breakfast recipes you can simply add a little more sweetener if
that's your thing without compromising the recipe at all.
I have made a few
different versions of this cobbler. First attempt was closely based on
the breakfast cookie formula, and whilst it was ok, it didn't have
the crumbly bite I was after, the characteristically crumbly cobbler topping to
contrast the juicy fruit below. I then made a coconut version with coconut
flour and coconut flakes that worked really well. Coconut flour is
light and can be quite drying but it does give the crumbly texture I was after,
so I then took the concept further and merged the two...
...giving you a coconut oat cobbler!
You can use a berry, apple or pear fruit base, or a mix of all three, just make
sure you have a lots of liquid in your fruit mix as the coconut flour will
absorb quite a lot of it. You can also add in a few seeds, nuts, chocolate chunks or
whatever you fancy to the mix, I kept mine plain and simple for this
experiment.
This recipe would
be great multiplied and served in mini ramekins as a breakfast, snack or
dessert at any time of the day. Plus at only 5 minutes from start to finish
and so many possible variations, you can't really go wrong.
Recipe: Apple oat cobbler
Ingredients
½ cup fresh or frozen fruit of
choice- chopped into approx. 1 cm sized pieces
1 tsp ground chia plus 2 tbs
fruit juice or sugar free jam*
¼ cup ground oats
2 tbs coconut flour
1 tbs desiccated coconut
Scant ½ tsp baking powder
1 tsp ground chia
1 tbs coconut sugar/rapadura
1-2 tbs coconut oil
Pinch cinnamon
Method
Mix the fruit with the chia/juice or jam and spoon into
the bottom of a small oven/microwave proof dish.
Mix remaining ingredients together rubbing the coconut
through with fingers to from a crumbed dough that lightly holds together- use
1-3 tbs water as necessary to assist.
Add the dough crumbles to the top of the fruit mixture
and sprinkle with cinnamon or vanilla bean if desired.
Microwave for 90 seconds or for a crisp golden top oven
bake for up to 15 minutes at 180C.
*Note: Coconut flour is drying which gives a lovely
crumbly cobbler topping as long as you make sure the fruit mixture
below is very moist to start with as the addition of coconut flour will steal a moisture during cooking. Use jam or juice, the flavour of which will depend upon the nature of the fruit used.
Coconut-oak topping oven baked |
Oatmeal topping cooked in the microwave. |
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
This is very delightful for breakfast. It is healthy and the taste not only nourishes us, but energizes us for the day.
ReplyDeleteThank you Shirley, glad you enjoyed it!
DeleteNot only good for the heart but also good for the stomach. It looks so yummy, I'll try cooking this at home, I know my kids will love it.
ReplyDeleteThank you Naomi!
Delete