Summer Days
Blackberry Banana Cobbler
Gluten-free, Vegan
Barbara Frohne
2 TBSP oil
1 – 1.5 cups
sugar, Sucanant, or Florida Crystals, (If your berries are sweet you
can use less)
2 cups gluten-free
flour mix, or Sorghum flour*
2 tsp baking powder
1.5 cups non-dairy
milk
2 - 3 medium, ripe
mashed bananas
Around 3 - 4 cups of
blackberries**
1 cup walnuts,
chopped
Preheat oven to 350*
1. Spread the oil
in the bottom of a 9x13 baking dish.
2. In a mixing
bowl, combine the sugar, flour and baking powder. Mix well. Add
mashed bananas, and non-dairy milk, then mix until smooth. Pour this
batter over the oil in the baking dish, but do not stir.
3. Arrange the
blackberries over the batter. They can be lined up side by side, but
don't put on a double layer. Then sprinkle the top with the
walnuts.
4. Bake in
pre-heated oven, for 30 minutes.
* I don't like the
texture of straight brown rice flour. You may substitute whole wheat
pastry flour if you don't have gluten-free concerns.
**You may substitute
other berries, blueberries or raspberries.
