Gluten Free Raspberry Mango Cobbler
Prep Time
5 Minutes
Prep Notes
Lightly Grease with Coconut Oil an 8 x 8 or 2.2 quart (7 x 11) Glass Baking Dish
smoothie style Blender
Food Processor
Hand mixer Chilled deep mixing Bowl
Cooking Time
30 minutes
Yields
6 -8 servings
Ingredients
4 Cups Organic Raspberries and Mango ( Fresh or Frozen Organic only - if using Frozen Let thaw in the refrigerator
2 T Chia Seeds
1 teas Organic Maple Syrup
Topping
1 Cup Super Fine certified Gluten Free Almond Flour
1/2 cup Chopped Pecans
1 T Ground Flax Seed
1/4 Cup Virgin Coconut Oil
1 teas Pure Vanilla Extract
Topping
I can Unsweetened Organic Coconut Milk (Refrigerated)
1 teas. Pure Vanilla Extract
1 teas Pure Maple Syrup
**Peppermint Hydrosol
**Geranium Hydrosol
Directions
Berries
Mix 1 cup of Thawed Fruit with 2 T of Chia Seeds and blend until smooth in Smoothie Type Blender. Mix into the other berries and pour int the greased Baking dish.
Topping
In Food Processor mix the Pecans to finely Chop add the flour and the coconut Oil. Flax Seed and vanilla and pulse until Crumbled. Add to the top of the berry mixture.
Bake at 375 degrees for 30 minutes or until bubbly
Let cool and add the Peppermint Hydrosol - several sprays to the top - Breath in the Invigorating scent!!
Coconut Cream
Open the Refrigerated can from the bottom and drain out the watery park of the milk (save for smoothies) add the Firm Cream to a deep cooled mixing bowl and beat with hand beater on high until creamy add the vanilla and the Maple syrup and whip to mix well.
Top the Cobbler with a generous spoonful of Coconut Cream and spray (one good pump for each serving)with the Geranium Hydrosol
EAT - Enjoy - Live!!