Monday, July 13, 2015

Wild Blackberry Cobbler (Meatless Monday)

The road to our home is full of wild blackberry bushes where no one is allowed to spray.  Every Sunday during the season, we pick a small colander full.  This is what I created this morning, inspired by a recipe in Clean Eating Magazine.  I'm still licking my lips!

Blackberry Lime Cobbler

(Serves 6)

Wash blackberries just before preparation.  Mix honey, flour, lime zest and juice.  Pour over berries.  Place in a baking dish sprayed with Pam.
3 cups wild blackberries (I'll use whatever amount we pick)
3 tablespoon honey
3 tablespoon tapioca flour
2 teaspoon lime zest
2 tablespoon fresh lime juice

In food processor, blend fours, baking powder and soda.  Cut in buttery spread. Pour milk and juice through the top of the processor, mixing just until blended.  Drop by 2 tablespoon measures onto top of berries.
3/4 cup whole wheat pastry flour
1/4 cup corn flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Earth Balance Buttery Spread
1/2 cup skim milk
1 1/2 teaspoon lemon juice

Bake at 400 F. for 30 minutes.

My cobbler is served with Greek yogurt and a glass of skim milk.

Here's Blackberry Crumble I made at the start of the season:

 Happy Monday!


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