Berry Cobbler & 12 things the first year of marriage has taught me
Recipe type: Dessert
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  • ¼ cup coconut flour (I used Bob's Red Mill for all flour)
  • ¼ cup tapioca flour
  • ½ cup almond flour- to substitute a nut flour you can use ½cup Namaste Muffin Mix (no sugar added)
  • 1 tbsp arrowroot flour
  • 2 tbsp melted butter
  • 1 tbsp coconut oil
  • 2½ tbsp xylitol and a little extra for the top
  • ½ tsp baking solda
  • pinch of salt
  • ⅓ cup of coconut milk
  • 1 tsp lemon juice
  • dash of cinnamon
  • Top with homemade whipped cream if desired
  1. Preheat oven to 400 degrees. Mix all dry ingredients (except for the arrowroot flour- and only 1½ tbsp of xylitol) in a medium bowl. Add butter and coconut oil to dry ingredients using a fork. Add the milk a little at a time until it forms into a dough. Roll the dough into a ball shape and set aside. Toss the berries with and one additional tbsp of xylitol, lemon juice and arrowroot flour. Grease baking dish or cast iron skillet with butter. I place a bit of butter in the dish and set in the oven for 1 minute. Take the dish out and add berry mixture. Tear dough into pieces and toss around and on top of the berries. Sprinkle additional xylitol on top and some cinnamon if desired. Bake for approximately 10-12 minutes until topping is slightly golden brown.
Phase I
Recipe by Eat Pray Get Well at