Vegan Gluten-free Blueberry Cobbler (Healthy, Dairy-free)

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This Vegan Gluten-free Blueberry Cobbler is:

* Dairy-free and Egg-free
* Paleo and Whole30 friendly
* Healthy and Refined Sugar-free
* Delicious, and so easy to make
* Allergy friendly being gluten-free, dairy-free, egg-free, soy-free, corn-free, peanuts -free, cashew -free

During the summer, one of our favorite family activity is to pick fresh organic blueberries at a local blueberry farm. The entire family loves blueberries all year round, so we usually froze what we don’t eat right away. We love to add them to our morning oatmeal, to make blueberry bars, blueberry muffins, or just eating them as a snack.

Fresh blueberries taste amazing and are great summer treat. They are also very healthy. A cup of blueberries have 24% daily required amount of vitamin C.  Blueberries are also abounded in iron, phosphorous, manganese, zinc, calcium, and vitamin K, minerals and vitamins that are needed for healthy bones.  In addition, blueberries are great for healthy skin, diabetes, and great for improving mental health.

One of our most favorite blueberry dessert is blueberry cobbler. It tastes delicious and is so easy to make. It is a great dessert to make together with your children.

Since, we are gluten-free vegans when it comes to desserts, I had to make a vegan blueberry cobbler that tastes delicious even for people without allergies.

Ingredients and how to make Vegan Gluten-free Blueberry Cobbler

Ingredients you need:

Organic Blueberries Fresh or Frozen

Turbinado sugar or Coconut sugar

Almond flour

Coconut flour

Vanilla

Flax meal

Olive oil

Baking soda

Salt

Apple Cider Vinegar

Water for flax eggs

Directions to make the best Vegan Gluten-free Blueberry Cobbler

Step 1

Wash blueberries, and add them to a pie plate. Sprinkle the sugar on top of the blueberries.

Step 2

In a bowl mix almond flour with coconut flour, baking soda,salt, and sugar.

Step 3

Add a flax egg, olive oil, and vanilla to the dry ingredients and mix in.  Add the apple cider vinegar and mix in before spreading the mixture over blueberries.

Step 4

Spread the flour mixture on top of the blueberries,until all the blueberries are covered.

Step 5

Bake the blueberry cobbler at 350 for 20 mins.

Serve warm with coconut whip cream or dairy free ice-cream.

If you make something from Allergyummy, please comment below with questions and your experience. I would love to hear from you. Don’t forget to rate the recipe and tag me on Instagram @allergyummy or use the hashtag #allergyummy. Also, follow along on Pinterest and Facebook for more allergy friendly, healthy recipes inspirations.

OTHER DELICIOUS DESSERTS YOU WILL ABSOLUTELY LOVE:

Gluten-free Vegan Vanilla Cake:

Paleo Almond Orange Cake:

Vegan Apple Cherry Crisp:

Print

Vegan Gluten-free Blueberry Cobbler

Prep Time

15 mins

Cook Time

20 mins

 

This Vegan Gluten-Free Blueberry Cobbler is the best Healthy and Allergy Friendly Cobbler. It's super easy to make, and it tastes delicious. On top of being Gluten-Free, is also Dairy-Free, Egg-Free, Soy-Free, Corn-Free. It's made with fresh whole foods and flours. It's a great summer treat or it can be made any time of the year with organic frozen blueberries.

Course: Deserts, Dessert

Cuisine: American

Keyword: gluten-free dairy-free blueberry cobbler, Gluten-free vegan blueberry cobbler, healthy blueberry cobbler

Servings: 5 people

Ingredients

• 2 cups Organic Blueberries Fresh or Frozen
  
  
• 2 cups Almond flour
  
  
• 1/4 cup Coconut flour
  
  
• 1/4 cup Turbinado sugar or Coconut sugar
  
  
• 1/4 cup Olive oil
  
  
• 1/2 tsp Baking soda
  
  
• 1/4 tsp Salt
  
  
• 1 tbsp Apple Cider Vinegar
  
  
• 1/2 tsp Vanilla
  
  
• 2 tbsp Flax meal
  
  for 2 flax eggs
• 6 tbsp water for 2 flax eggs

Instructions

1. Wash blueberries, and add them to a pie plate.
   

2. Sprinkle the sugar on top of the blueberries.
   

3. In a bowl mix almond flour with coconut flour, baking soda,salt, and sugar.
   
   

4. Add a flax egg, olive oil, and vanilla to the dry ingredients and mix in.
   
   

5. Add the apple cider vinegar and mix in before spreading the mixture over blueberries.
   
   

6. Spread the flour mixture on top of the blueberries,until all the blueberries are covered.
   
   

7. Bake the blueberry cobbler at 350 for 20 mins.

   
   
   

8. Serve warm with coconut whip cream or dairy free ice-cream.