A Dairy-Free Summer Treat...Blackberry Cobbler

There is such a wonderful gluten-free blogger community.  I have been so encouraged and even comforted through the experiences they have shared.  Not only that, but the recipes posted on many of these blogs are gorgeous and delicious! I was just recently inspired by this  month's Go Ahead Honey, It's Gluten-Free theme to finally jump in and join.  I have admired from a far and now it's time to give back to the lovely men and women who have shared so much with me.

The host,  Zoe from Z's Cup of Tea, has asked for dairy-free delights.  The assortment of recipes will be published on her blog June 3oth.  I am posting my recipe a bit early, but on June 30th the rest will be up for you to try.  On or after that date follow this link to see the other recipes bloggers have contributed: http://zscupoftea.wordpress.com

I recently made my dad a sweet peach cobbler for Father's day and it renewed my love of cobblers.  As you have read...I am thoroughly enjoying this summer's berry season.  Since I have two lovely little bundles of blackberries just waiting for me in the fridge, I decided to create a recipe for a few, personal blackberry cobblers :).  Sweet and lovely to look at, these dairy-free delights are perfect for a light summer dessert.  Enjoy!

{Blackberry Cobbler}

Ingredients:

~yields 4 ramekins (very small baking bowls)

1/2 c Gluten-Free Oats

1/2 c Garbanzo Bean/Chickpea Flour

1/4 c Potato Starch

1/4 c Sucant

1/2 tsp Xanthan Gum
1/2 tsp Baking Soda

1/4 tsp Cinnamon

2 tbsp Organic Palm Oil Shortening

1/2 c Vanilla Rice Milk

1/2 tsp Cider Vinegar

16oz Fresh Blackberries

1 tbsp Potato Starch

1/2 tsp Vanilla Extract

1/4 c Agave Nectar + a little to drizzle on top 

In a small bowl combine the first, seven dry ingredients.  In another small bowl combine the Rice Milk and the Cider Vinegar.  Set these bowls aside.  

Mix the Potato Starch, Vanilla and Agave in a new bowl.  

Place Blackberries in a small sauce pan. Turn heat on Medium-High and pour the mixture over it.  Stir occasionally.  Once bubbling, reduce to Medium-Low and eventually simmer at Low heat.  It should thicken into a sauce.

Add the Palm Oil Shortening to the dry ingredients you set aside and chop/blend with a fork to create a slightly chunky consistency.  Pour in the Rice Milk/Vinegar liquid and mix.  It should become thick as you mix.  

Place the 4 Ramekins onto a baking sheet. 
Remove the Blackberries/sauce from heat and pour into the 4 Ramekins.  Scoop a heading tbsp of the dough into each of the Ramekins.  Make sure to cover the Berry mixture completely.  
Lightly drizzle each with Agave and place in oven. 

Bake at 400 degrees for 15-20 minutes (depending on your oven) until the top is golden  brown and the Berry mixture is boiling.  Combine with a scoop of dairy-free vanilla ice cream (like Coconut Bliss) and serve :).  

I loved the process of creating this recipe. I hope you will enjoy its results.  
It's perfect for a small party or dessert for two.  These personal cobblers are a delightful dessert meant to be savored outside in the warm summer air with close friends and family around.  

Blackberry