Blueberry/Raspberry Cobbler (Gluten Free)

In preparation for the holidays, I have decided to try to make different gluten free desserts with no added white sugars. I am always in search of recipes that only use wholesome healthy ingredients.

The following is one of my favorite recipes. It is very tasty and satisfies many palates.

Ingredients you will need:

Filling:

1 Pint of Blueberries (can also use frozen if not in season)
1 Pint Raspberries
1 tblspn Maple Syrup
1 tblspn Cornstarch

Mix all above ingredients together. Grease a 9 inch pan, place the berry mix in the pan and bake for 15 minutes at 400 degree while preparing the topping.

Topping:

1/2 cup Brown Rice Flour
1/2 cup Other Healthy flour (can use whatever flour you prefer here... I really like kamut flour, oat flour and quinoa flour).
1 tsp baking powder
1/4 tsp salt
1 tblspn maple syrup
4 tablespoons butter
2 tablespoons coconut oil
1/4 cup rice milk or almond milk or raw cow milk
1/4 cup finely chopped almonds (optional)
2 tablespoons of rolled oats

Mix flours, baking powder, salt, almonds and rolled oats together. Warm butter and coconut oil so they are melted. Pour into mixture and begin mixing together. Add maple syrup and milk.

Drop over berry mixture. Place in oven at 400 degrees for 25 minutes. Serve warm and enjoy!