Gluten-Free Vegan Wild Blueberry and Chia Seed Cobbler

Green oven baking dish filled with blueberry cobbler on a weathered wooden surface

5 from 1 vote

Gluten-Free Vegan Wild Blueberry and Chia Seed Cobbler

Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, Egg-Free, Paleo-Friendly, No Refined Sugar, Medical Medium® Compliant

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 405kcal

Author: Karielyn Tillman

Equipment

9-inch Oval Baking Dish

Ingredients

For the topping:

1 cup almond flour
1 cup organic oat flour
½ cup homemade almond milk
¼ cup organic coconut sugar
¼ cup organic coconut oil (melted / liquid)
3 teaspoons aluminum-free baking powder
1 teaspoon organic ground vanilla bean powder
½ teaspoon Himalayan pink salt

For the filling:

4 cups organic wild blueberries
¼ cup organic chia seeds
¼ cup organic coconut sugar

Instructions

Preheat oven to 350 degrees Fahrenheit.
Set aside (2) 9-inch oval baking dishes.

Prepare the filling:

Add all ingredients for the filling to a medium-size mixing bowl and stir together until everything is well combined.
Divide the filling mixture evenly between (2) 9-inch oval baking dishes, then set aside.

Prepare the topping:

Add all ingredients for the topping to a medium-size mixing bowl and stir together until everything is well combined.
Divide the topping mixture evenly between the (2) baking dishes, taking a handful out at a time and crumbling it over the top of the blueberries in each baking dish. Gently pat the topping mixture down, but not firmly.
Bake at 350 degrees Fahrenheit for approximately 45 minutes, or until the tops become golden.
Store leftovers in an air-tight BPA-free container.

Notes

Oat Flour: If you don't have oat flour on hand, you can use your Vitamix to make it. Simply add the oats to your Vitamix and blend on HIGH speed until the oats turn into a flour-consistency.

Homemade Almond Milk: Using homemade almond milk is my preference, however, you can use your favorite non-dairy milk. Another great option is Joi Organic Almond Milk which is made with 100% organic almonds.

Coconut Oil: If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste and smell.

Coconut Sugar: This can be substituted with your favorite organic unrefined granular sweetener.

Baking Powder: Make sure it's fresh for the best results!

Vanilla Bean Powder: If you don't need the recipe to be 100% Medical Medium compliant, you can substitute with organic pure vanilla extract in the same amount.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.

Wild Blueberries: They can be substituted with the larger cultivated blueberries or another fruit such as peaches, strawberries or even dark cherries.

Chia Seeds: I added these to increase the nutritional profile in the filling, but they can be omitted if you prefer.

Serving Size: This recipe will fill (2) 9-inch baking dishes. Nutritional information is calculated for ⅓ of (1) baking dish which is (1) serving.

Nutrition