Mommy and Her Latte: Low Allergen Blueberry Cobbler

I love visiting my husbands grandmother. She is the sweetest woman I have ever met and one hell of a cook. She still cans and preserves food and has figs, pecans, and blueberries on her property. Last time we visited we picked a ton of blueberries and I brought them home and froze them to have this winter. Since blueberries are officially out of season here I have all ready broken into my stash. This recipe is really simple to make, low in added sugar, and free of most of the common allergens. It would be great with some coconut ice-cream. Enjoy!

Our little guy loved picking blueberries.
We found many in his pockets later that day!

Low Allergen Blueberry Cobbler

Gluten Free, Vegan, Nut Free
Serves 4

2 cups frozen blueberries
1/2 tsp vanilla extract
1/2 tsp cinnamon
coconut oil for the pan

2 Tbls coconut flour
2 Tbls tapioca starch or arrowroot starch
1/2 tsp baking soda
pinch sea salt
1 tsp lemon juice or apple cider vinegar
1/2 cup coconut milk
2 tbl coconut oil, melted
1 tbl maple syrup

Preheat the oven to 375F
Combine the coconut flour, tapioca starch, baking soda, and sea salt. Mix out any lumps.
Add the lemon juice, coconut milk, melted coconut oil, and maple syrup to the dry ingredients. Mix well then let it sit for about 5 minutes so the coconut flour can absorb the moisture. It should be like thick pancake batter.
Oil a small baking dish (mine was 1 1/4 quart size, but I think and 8x8 or smaller would work, depending on how tall you want it, mine was flatter).
Mix the blueberries, vanilla, and cinnamon together and place in the dish.
Scoop the batter onto the blueberries. You can smooth it out but I prefer to plop it randomly over the top to get that 'cobblestone' look.
Bake for about 35 minutes until the top is golden brown and the blueberries are bubbling up the sides.
Let it cool slightly before serving.

Notes and Substitutions

My blueberries were very sweet (as fresh picked sun-ripened ones ought to be) so I didn't add any sweetener to them. I recommend tasting a couple of your berries and adding a tablespoon of maple syrup or coconut sugar to them if needed.
Sorry for the poor lighting on the photo's, it was really stormy this day and I had no natural light!
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