VEGAN: Blueberry Cobbler

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* Exported from MasterCook II *

 

Blueberry Cobbler - Sweet & Natural

 

Recipe By : Sweet & Natural/Meredith McCarty

Serving Size : 9 Preparation Time :0:00

Categories : Desserts Fruit

Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

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FILLING

4 cups blueberries

1/3 cup dehydrated organic sugar cane juice

1 1/2 tablespoons arrowroot powder

1/4 teaspoon sea salt

1 tablespoon lemon juice

TOPPING

3/4 cup whole wheat pastry flour

3/4 cup unbleached white pastry flour

1/3 cup dehydrated organic sugar cane juice

2 1/4 teaspoons aluminum-free baking powder

1/4 teaspoon sea salt

1/3 cup canola oil

2/3 cup soy milk

 

1. Preheat the oven to 400 degrees F. An easy way to sort through and

destem the blueberries is to spread them on a white plate, one layer

thick, in batches. Pass sweetener through a strainer if it appears at

all lumpy.

 

2. In a medium-large bowl, mix filling ingredients and transfer to

any casserole of 1 1/2 to 2-quart capacity or a deep-dish pie plate.

 

3. Cover and place in oven on a baking sheet to avoid dripping on

oven floor. Bake until berries are bubbling and done in the center as

well as the edges, 30 minutes.

 

4. In a medium-size bowl, mix dry ingredients for topping, then work

in oil. Stir in soy milk just to blend.

 

5. Remove cover from berries. Spoon the dough over the berries,

spreading it as evenly as possible with the back of a spoon. Return

cobbler to oven and bake until browned on top, about 15 minutes more.

 

Per serv: 202 cal, 9 g fat, 0 chol, 240 mg sod

 

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NOTES : This seasonal delicacy is perfect for afternoon tea or as the

finale to a summertime dinner party with friends. The sweetener looks

like brown sugar and so lends its color to the crust.