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Paleo Blueberry Cobbler

by Melissa Boyajian featured in Paleo Desserts 4 Ways

Inspired by paleogrubs.com

Ingredients

for 4 servings

  • 1 cup
    almond flour (100 g)
  • ½ cup
    sliced almond (35 g)
  • ¼ cup
    virgin coconut oil, melted (60 mL)
  • 2 tablespoons
    organic maple syrup, unprocessed
  • ½ teaspoon
    additive-free cinnamon
  • 1 pinch nutmeg
  • 1 pinch sea salt
  • 24 oz
    fresh blueberry (680 g)
  • 1 lemon, juiced
    Calories 528
    Fat 39g
    Carbs 39g
    Fiber 10g
    Sugar 23g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. In a medium-size bowl, combine almond flour, sliced almonds, coconut oil, maple syrup, cinnamon, nutmeg, and salt. Set aside.
  3. Divide the blueberries evenly among ramekins. Squeeze the lemon juice over the blueberries.
  4. Sprinkle the almond mixture over the blueberries.
  5. Bake for 30-35 minutes, or until browned.
  6. Let cool before serving.
  7. Garnish to your liking.
  8. Enjoy!
 

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