As Spring comes into bloom, so do berries- and fruit desserts! This is an amazing fruit cobbler recipe that uses Berry Blush Rooibos. As usual, it's vegan, gluten-free, grain-free, and packed with vitamins, antioxidants, protein, and healthful fat. In this recipe, I used frozen mixed berries, but you can use fresh berries as well. Experiment with different kinds of berries, and see what you like! You can view the video of this recipe here. Let's get started.
To make this recipe, you will need the following ingredients.
For the filling:
1.5 cups strongly brewed Berry Blush Rooibos
2 cups Berries (fresh or frozen and thawed)
¼ cup Coconut Sugar (or to taste)
Juice from ½ Lemon
For the crust:
2 cups Chickpea Flour
1 cup drained Liquid from Berries
½ cup melted Coconut Oil
2 tsp. Baking Powder
First, brew the Berry Blush Rooibos very strongly. You can steep your tea for an extended period of time, since rooibos does not get bitter. Next, mix all the filling ingredients in a bowl, and allow the mixture to marinate for at least 30 minutes. Thawed frozen fruit is advantageous here, because it is more absorbent of tea flavor.
Next, coat the base of a pie pan with coconut oil. Strain and add the berries to the pan, reserving the liquid.
To make the crust, add all the crust ingredients to a food processor, and blend until fully mixed. You can adjust the quantity of liquid for a smoother or chunkier texture. Keep in mind that a runnier, more liquid batter will yield a thinner crust, while a chunky mixture will have a thicker, crunchier crust.
Top the fruits with the crust batter thoroughly, and add any toppings that you choose. Bake at 360°F for one hour, or until done. Serve on its own, or with ice cream, gelato, or yogurt. Enjoy!