Where in the world has the time gone?? We totally lost Sunday, again. We are getting so old! We had a rather large group of people over this Saturday since we had some house guests come in from out of town. We get together with them so infrequently, so we decided to ask some of our other mutual friends to come over and enjoy the company. We prepared quite a bit of food that I had every intention of photographing and blogging about the next day, but unfortunately (or fortunately) it was completely devoured that evening! We like to keep things with a theme so the menu included, jerk pulled pork, black beans with rice and cornbread muffins. The dessert was going to be coconut cupcakes with seven minute icing, but since it was a larger group, I decided to go a little easier. With much deliberation over flavors and due to our sorrow that the cobbler was gone so fast, we decided on making a large peach cobbler and a large blueberry cobbler. I made each of them in a 9x13 pan and all we had left was a small square of each (thank goodness!). I was so happy that doubling the recipe worked. I always get worried when I do things for the first time when guests are coming over. Everyone was shocked that they were gluten free and dairy free (low sugar/low fat too!). I will admit to having some of both throughout the evening with no shame. I think a major key to this is the soaking of the flour. It really gives it the opportunity to absorb the liquids. I was a little afraid the blueberry one would not turn out as well since it did not have all the juices that the peach does, but since they were frozen, they released a little more water/juice than fresh berries would have. Again, this gave a great combination of cakey and gooey that you look for in a cobbler. Dairy Free/Gluten Free Blueberry Cobbler
2 cup white rice flour 2 cup almond milk 2/3 cup sugar 30 drops NuNaturals vanilla stevia (or an extra 2 TBSP of sugar + some vanilla) 2 TBSP baking powder pinch of salt 4 cups frozen blueberries
Preheat the oven to 350 degrees. for 40-45 minutes
Soak the white rice flour with the almond milk. (I did 4 ½ hours but I would imagine you could do this as long or as you like). Next add the sugar, stevia, baking powder and salt. Pour the batter into a 13x9 pan that has been sprayed with cooking spray. Add the blueberries to the top of the batter. Bake for 40 to 45 minutes. Serve warm with a scoop of your favorite frozen vanilla treat.