One of the best times of years for eating fresh fruit, is the summertime. In most states, there are a variety of fruits and vegetables that are grown during the summer months in more moderate climates, when the sun it out and the temperature is higher. This provides the perfect growing conditions for certain produce that requires a lot of much-needed natural sunlight and a warmer climate to develop.
Now, Arizona is definitely a different “breed” when it comes to growing produce. We have “cool produce” and “warm produce” growing seasons. As you can imagine, it can be very difficult for fruits and vegetables to grow when the temperature reaches 120 F, so it takes a special kind of produce to thrive during these conditions.
We tend to grow the following in the fall and winter (ie. cooler months):
- Key Limes
- and the list goes on.
We tend to grow the following in the spring and summer (ie. warmer months):
- Summer Squash
- Sweet Peppers
- and the list goes on.
One of our favorite fruits, the blueberry, is grown during the summer months in most states, including Arizona. You’ve probably noticed little pints popping up at the farmer’s market, among grocery stores and maybe even in your own backyard between the months of June and July. It’s a delicious, slightly sweet, slightly tart, low-glycemic fruit that makes the perfect addition to breakfast, to any baked goods or even as a tasty dessert.
Today, we are sharing one of our favorite summery ways to incorporate blueberries into our diets – Our Grain-Free/Gluten-Free Summertime Blueberry Cobbler!
Gluten-Free & Vegan Summertime Blueberry Cobbler
(Adapted from Heather’s Dish)
- 1.5 pounds of organic blueberries (~2 pints of blueberries) (wild blueberries are delicious!)
- 2 tbsp tapioca starch/potato starch
- 2 tbsp of fresh squeezed lemon juice
- 1 cup of almond flour
- 1/4 cup of coconut flour
- 1 tbsp of chia seeds or flax seeds (you can sub one organic egg, if preferred)
- 1/4 cup of virgin, unrefined coconut oil (could substitute grass-fed butter, or vegan butter)(
- 1/4 cup of unrefined, pure maple syrup or honey (omit and add 1/4 more coconut oil if you want to stay strictly sugar-free)
- 1 tbsp of gluten-free vanilla extract (or use pure vanilla bean)
- 1/2 tsp of unrefined sea salt
- 1 tbsp of ground cinnamon (optional)
- Preheat your oven to 350 degrees F.
- Add the blueberries, tapioca starch and lemon juice to a medium-sized bowl and combine.
- In a blender or hand mixer, combine the almond flour, coconut flour, chia/flax seeds, coconut oil, maple syrup, vanilla extract, sea salt and cinnamon and pulse (don’t over-mix, just combine).
- Grease a baking dish with coconut oil. Add the blueberry mixture to the pan first and spread evenly across the pan.
- Next, add the grain-free topping and spread across the blueberry mixture.
- Sprinkle a little sea salt and cinnamon on top, and place in the oven.
- Cooking time will vary, depending on pan. For a 2-quart baking dish, bake for about 50-65 minutes. For an 8×8 or 9×9 baking dish, bake for about 45 minutes until the top is golden brown. Please use your best judgment when it comes to baking times, since oven temperatures and baking dishes vary.
This dish makes the perfect dessert accompaniment for BBQ’s, graduation parties, family dinners, girl’s nights, family weekends, and even just a casual weeknight dinner with your friend and family. We promise – people won’t even notice that it’s vegan, gluten-free, grain-free and “paleo-friendly.” Let us know if you make it, by tagging us on Facebook or Twitter. Enjoy, friends!