Sunday evenings are spent at my parent’s house in Jacksonville, Florida. Our time together cooking, eating, drinking wine (when I’m not pregnant), talking politics, and watching football has become to me cherished memories and conversations that will last my entire life.
My mom has adopted a quasi form of the paleolithic diet… she is somewhat of a health nut in the best sense ever. Between her “Go-Yen” juices, green smoothies, Mila, raw/vegan, and gluten- free lifestyle I’d say she pretty much has all the bases covere. When dinner rolls around on Sunday evening she seeks to incorporate her healthy living, and family’s general expectation for delicious, satisfying food.
This past Sunday night she made us a fabulous dinner, and we girls all joined in to make a sensational “paleo blueberry cobbler.”
Preheat oven to 375 degrees.
You will need:
2 pints of washed blueberries
juice of 1 lemon
1 cup almond flour
2 Tbsp. pure maple syrup
1/4 cup melted butter (or coconut oil)
2 pinches salt
1/4 tsp. cinnamon
1/4 cup chopped nuts (we used walnuts)
Evenly distribute your blueberries between six ramekin dishes.
Juice one lemon, and sprinkle fresh lemon juice over each portion of your blueberries.
Mix together your “topping” in a small bowl. This will include your almond flour, maple syrup, melted butter (or coconut oil), salt, and cinnamon.
Chop your nuts, and incorporate them into your mixture as well.
Evenly distribute your topping over each portion of the blueberries.
Place the ramekins directly on your oven rack and bake in your preheated oven for 30-40 minutes, or until the topping is nice and brown and your berries are bubbly.
We served this with “So Delicious” vanilla coconut ice cream! You can get it at really any grocery store; Publix, Whole Foods, Native Sun, even Wal Mart!
Enjoy with the ones you love!