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Gluten Free Blackberry Cobbler

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $43.53 One serving costs about $43.53 One serving costs about $43.53

$43.53 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,gluten-free,healthy,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner Southern
spoonacular Score:73%

Spoonacular Score: 73%

 

Need a gluten free and vegetarian dessert? Gluten Free Blackberry Cobbler could be an amazing recipe to try. For $43.53 per serving, this recipe covers 82% of your daily requirements of vitamins and minerals. One serving contains 3137 calories, 76g of protein, and 88g of fat. This recipe is typical of Southern cuisine. This recipe from Foodista has 1 fans. A mixture of salt, tapioca flour, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Try Blackberry + Blueberry Cobbler (Gluten Free, Paleo + Vegan), Gluten Free Crumble or Tart with Blackberry and Apple Filling (with sugar-free and dairy-free options), and Blackberry-Pear Crumble (Vegan, Gluten-Free, Nut-Free) for similar recipes.

Southern works really well with Zinfandel, Sparkling Wine, and Riesling. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Dry Creek Vineyard Old Vine Zinfandel, Wine with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Dry Creek Vineyard Old Vine Zinfandel, Wine

blackberry , spicy , blueberry

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 tsps
1.5 tsps baking powder
baking powder
32 cups
32 cups fresh blackberries
fresh blackberries
5 Tbsps
5 Tbsps butter
butter
1 Tbsp
1 Tbsp cinnamon
cinnamon
2
2  eggs
eggs
1 Tbsp
1 Tbsp lemon juice
lemon juice
0.5
0.5  lemon zest
lemon zest
0.25
0.25  milk
milk
1.25 tsps
1.25 tsps salt
salt
2 Tbsps
2 Tbsps sugar
sugar
1 cup
1 cup tapioca flour
tapioca flour
0.25 tsps
0.25 tsps white distilled vinegar
white distilled vinegar
0.5 tsps
0.5 tsps xanthan gum
xanthan gum
2 Tbsps
2 Tbsps c
c
1.5 tsps baking powder
1.5 tsps
baking powder
32 cups fresh blackberries
32 cups
fresh blackberries
5 Tbsps butter
5 Tbsps
butter
1 Tbsp cinnamon
1 Tbsp
cinnamon
2  eggs
2
eggs
1 Tbsp lemon juice
1 Tbsp
lemon juice
0.5  lemon zest
0.5
lemon zest
0.25  milk
0.25
milk
1.25 tsps salt
1.25 tsps
salt
2 Tbsps sugar
2 Tbsps
sugar
1 cup tapioca flour
1 cup
tapioca flour
0.25 tsps white distilled vinegar
0.25 tsps
white distilled vinegar
0.5 tsps xanthan gum
0.5 tsps
xanthan gum
2 Tbsps c
2 Tbsps
c

Equipment

pastry cutter
pastry cutter
zester
zester
whisk
whisk
bowl
bowl
oven
oven
pastry cutter
pastry cutter
zester
zester
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the blackberries, 1/2 C sugar, lemon juice, and lemon zest. Here's a little trick: hold the micro-plane zester upside down to catch all the zest, then empty into bowl.
  3. Butter a 9 x 11 in glass dish and pour in the blackberries.
  4. Bake for 15-20 minutes, or until hot and bubbly.
  5. While that is baking, mix together the almond milk and vinegar, set aside.
  6. Now lets make the biscuit topping: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, salt, xanthan gum, and sugar.
  7. With a pastry cutter or fork, cut in the butter until it resembles small balls in the flour.
  8. Right before the berries come out of the oven, add in the eggs and buttermilk. Combine well.
  9. After you take the berries out of the oven, increase the temperature to 400 degrees.
  10. Tear off little pieces of the batter and drop onto the berries until it is fully covered.
  11. Slightly flatten the biscuit topping.
  12. Sprinkle with cinnamon and sugar.
  13. Bake for 17-23 minutes, or until the top is browned. Delicious!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $43.52
Ingredient
1.5 teaspoons baking powder
32 cups fresh blackberries
5 tablespoons butter
1 tablespoon cinnamon
2 eggs
1 tablespoon lemon juice
½ lemon zest
2 tablespoons sugar
1 cup tapioca flour
½ teaspoons xanthan gum
Price
$0.04
$40.86
$0.60
$0.33
$0.48
$0.10
$0.25
$0.03
$0.73
$0.10
$43.52

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
3137 Calories
76g Protein
87g Total Fat
583g Carbs
89% Health Score
Limit These
Calories
3137
157%

Fat
87g
135%

  Saturated Fat
39g
246%

Carbohydrates
583g
195%

  Sugar
249g
278%

Cholesterol
477mg
159%

Sodium
3627mg
158%

Get Enough Of These
Protein
76g
152%

Manganese
31mg
1561%

Vitamin C
977mg
1185%

Fiber
250g
1000%

Vitamin K
920µg
876%

Copper
7mg
385%

Vitamin E
56mg
378%

Folate
1199µg
300%

Vitamin A
12112IU
242%

Potassium
8294mg
237%

Magnesium
941mg
235%

Iron
32mg
182%

Calcium
1749mg
175%

Zinc
25mg
172%

Phosphorus
1643mg
164%

Vitamin B3
30mg
150%

Vitamin B5
14mg
142%

Vitamin B2
1mg
96%

Vitamin B6
1mg
78%

Selenium
46µg
67%

Vitamin B1
0.97mg
65%

Vitamin D
2µg
19%

Vitamin B12
0.9µg
15%

covered percent of daily need

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