Today, courtesy of Megan from Allergy-Free Alaska, I have a real treat for you all. I have long enjoyed Megan’s posts and simply delectable recipes. Like me, Megan has been altering her diet in order to improve her health, since she suffers from psoriatic arthritis, spondylitis, and secondary Raynaud’s phenomenon. Despite her limitations, Megan homeschools and makes fabulous allergy-free recipes to share with her readers. Without further ado, here’s Megan.
Thank you, Adrienne, for inviting me to share one of my recipes with your readers! I’m honored to “be here!”
Although I’ve been gluten and refined sugar free now for several years (among other things), becoming completely sugar free is somewhat of a new adventure for me.
Based on some recent blood test results, my naturopathic physician, Dr. Amy Chadwick of Soaring Crane Clinic in Palmer, Alaska, discovered my cells aren’t processing sugar correctly. Instead of turning the sugar into energy, my cells turn it into either fat or protein.
I was surprised by the news, but after being completely sugar free for 3 weeks now I’ve lost nearly 5 pounds, which I find absolutely incredible! Especially since over the last several month I’ve been trying to lose a few pounds and haven’t had any success.
My weight just wouldn’t budge. I’ve also noticed an increase of energy, and my endless black hole of an appetite has subsided. I can control my hunger now and it is much easier for me to recognize when I’m full.
There were lots of other fascinating things I found out from that one blood test (the Biology of Functions test), and I’m hoping within the next few weeks my doctor will be able to write a guest post for me on Allergy Free Alaska explaining it all (with my full permission to disclose my medical information).
But onto the main point of this post, the cobbler:
I’m an absolute sucker for desserts, or sweets of any kind really.
Some of my favorite refined sugar free recipes are my Guilt-Free Pecan Pie Cookies (Paleo & vegan), Orange Creamsicle Popsicles (Paleo & GAPS friendly), Sugar Free Chocolate Macaroons (grain free), and one of my absolute favorites – Liquid Gold a.k.a. Dairy Free Caramel Sauce (Paleo & vegan).
The caramel sauce will turn any dessert into an incredible one, but it’s also amazing in coffee (you can thank me later)! (From Adrienne-I am going to try this in my Rich and Nutritious Coffee Substitute :)!)
This Sugar Free Triple Berry Cobbler is a family favorite, making it the perfect dessert to bring along on a picnic, to make ahead of time for a camping trip, or to enjoy just because. Whatever your reasoning, I’m sure you will love it!
Sugar Free Triple Berry Cobbler
Makes 6-8 servings
8 cups frozen triple berry blend (substitute rhubarb for part or all of the filling if you are on a low-glycemic diet.)
3 tablespoons arrowroot starch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon NuNatural’s Liquid Vanilla Stevia (or use Homemade Liquid Stevia Drops. Increase sweetener if using rhubarb.)
For a Grain-Free Topping:
4 eggs, room temperature
1/2 cup coconut oil, melted
1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract
15 drops NuNatural’s Liquid Vanilla Stevia (or use my Homemade Liquid Stevia Drops)
Zest of 1 lemon (about 2-3 teaspoons)
For an Egg-Free Topping:
3/4 cup sorghum flour
3/4 cup brown rice flour
1/2 cup tapioca flour
1/2 tsp guar gum
4 teaspoon baking powder
1 teaspoon sea salt
zest of 1 lemon
1/2 cup palm shortening
2 1/2 tablespoons sweetener (I would recommend xylitol for candida-diets, or 1-2 scoops stevia extract powder.)
2/3 cup almond milk (Here’s a link to my Easiest Almond Milk)
Equivalent of one egg (Here’s Homemade Powdered Egg Replacer)
- Preheat oven to 400 degrees (F). Lightly grease a 9×13 baking dish.
- Place the frozen berries in a large mixing bowl and thaw at room temperature until just starting to turn soft and juicy. Do not completely thaw. Add in arrowroot starch, cinnamon, nutmeg, and vanilla stevia. Toss until berries are well coated in the mixture. Sprinkle berries evenly in the baking dish.
- In the bowl of an electric mixer, whisk together the eggs, coconut oil, and coconut flour. Stir in sea salt, vanilla extract, vanilla stevia, and lemon zest. Take spoonfuls of dough flatten them to about 1/4 inch thick with your hands. Place the dough evenly over the berries.
- Bake until golden brown and bubbly, about 25 – 35 minutes. Serve warm or at room temperature with your favorite ice cream or coconut whipped cream.
Back to Adrienne here: I think this cobbler would also taste great with this Whipped Coconut Pudding, on top, or there is a great Dairy-Free Whipped Cream recipe in this cookbook, and I am working on another version to share with you all soon.
From my Alaskan kitchen to yours – I hope you all enjoy this recipe as much as we do (and thanks again, Adrienne)!
All my love,
Back to Adrienne again. I encourage all of you to check out Megan’s blog, Allergy-Free Alaska. She really does a beautiful job with her recipes and I look forward to seeing how this new sugar-free lifestyle might be an added blessing to her health.
What topping would you put on your cobbler? I’m thinking it would be perfect for July 4th!