Basic Blueberry Cobbler (Paleo)

Growing up, my dad loooveddddd a good cobbler. He would often make a huge one during summer holidays, and let me tell you...I loved it!!! But, as I got older and more health conscious, I wanted to design this dessert in a way I could indulge with a lot less guilt and bloating from gluten and dairy. I hope you enjoy this dish as much as we did! This one's for you dad!

Ingredients:

4 cups blueberries

1/2 cup of honey

3-4 TBS full fat canned coconut milk (use the fat at the top, but don't stress if some of the more watery part gets combined in)

3 cups cashew flour (you can use almond, but it will have a slightly different taste)

4 TBS coconut flour

1 tsp baking soda

2 eggs

2 tsp vanilla

2/3 cup coconut sugar

2 TBS palm shortening on grass fed dairy if you aren't avoiding dairy

salt as desired (about 1/4 tsp)

Let's get cooking:

In a saucepan over low heat combine the blueberries, honey and coconut milk and stir until fully mixed. Cook over low until the mixture slightly thickens. If it isn't thickening, increase to medium heat for a few minutes, stirring continually, and then reduce to low again.

In a food processor or with a mixer, combine palm shortening or butter, eggs and coconut sugar and vanilla and mix. Add in the flours, salt and baking soda until fully mixed, scraping the sides.

In a pan of your choice, pour blueberry mixture on the bottom. Then, with your hands, flatten pieces of the dough and place over the top of the blueberries until they are mostly all covered.

Cook on 350 about 20 minutes, or until the crust is not doughy.