MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
GLUTEN-FREE BLUEBERRY COBBLER
Jason Glover
8
10 minutes
50 minutes
A wonderful addition to any summertime barbecue or potluck, this Gluten-Free Blueberry Cobbler is bursting with juicy blueberries nestled in a sweet, biscuit-like dough. Not gluten-free? Just use all purpose flour in place of the gluten-free and oat flours!
Ingredients
3 tbsp unsalted butter
1 cup gluten-free flour (such as Cup4Cup)
¼ cup oat flour
½ cup + 2 tbsp cane sugar
2 tsp baking powder
½ tsp Kosher salt
Pinch of nutmeg
1 cup unsweetened almond milk
¼ tsp vanilla extract
4 cups fresh blueberries
Whipped cream for serving, optional
Vanilla ice cream for serving, optional
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Whisk
Directions
- Preheat oven to 375°F.
- Place the butter in an 8x8” baking dish and place in the oven for 5-7 minutes, until melted.
- Remove from oven and tilt the dish to ensure it’s evenly coated with butter.
- In a large bowl, whisk together the flour, ½ cup sugar, baking powder, salt, and nutmeg.
- Add the milk and vanilla. Whisk until smooth.
- Pour the batter into the pan with the melted butter and don’t stir. It will separate and that’s OK.
- Evenly place the blueberries on top of the batter. Sprinkle with the remaining 2 tbsp of sugar.
- Bake for 45-50 minutes, until lightly golden on top and bubbling. The cobbler may still look a bit wet, but it will firm up as it cools.
- Cool on a wire rack.
- Serve at room temperature and top with whipped cream or vanilla ice cream, if desired.
