Exciting news – A Mindful Mantra has another guest post! I absolutely love featuring guest posts from other amazing wellness warriors. Today, we have a scrumptious Mixed Berry Cobbler recipe from Stephanie at Spirited Well-being! It’s that time of year when the juicy berries are practically begging to be picked. What a better way to use them than a sweet and tart, melt in your mouth cobbler?! Now that my mouth is watering, I will let Stephanie take it from here…
Hi everyone, I’m excited to be guest blogging on A Mindful Mantra today and sharing one of my favorite fruit desserts. When summer rolls around I have one goal – eat all the berries. Fresh, seasonal berries are summer’s candy, and I can’t get enough. There is something so meditative about strolling through the farm picking your own berries and, let’s be real, popping them right into your mouth!
Ice cream used to be my summer indulgence before eliminating gluten, dairy, and refined sugar. Whenever I tell people that I don’t eat the big 3 the first question I usually get is “What about dessert?” That’s where berries come in. While a big bowl of fresh berries is my idea of a good time, sometimes I want an ooey-gooey dessert. This mixed berry crumble is simple, flexible (you can use nearly any fruit), and no one will miss the gluten, dairy or refined sugar.
Mixed Berry Cobbler
3 cups berries (fresh or frozen) – I used a mix of strawberries, blueberries, raspberries, and blackberries for this version
1/2 cup gluten-free rolled oats
1/2 cup almond flour
1/4 cup chopped walnuts
3 tbsp. coconut butter
1 tbsp. coconut oil
1 tbsp. unsweetened shredded coconut
1 1/2 tbsp. cinnamon
2 tbsp. raw honey or maple syrup
1 tsp. vanilla bean powder
1/2 tsp. sea salt
Juice of 1/2 a lemon
Preheat oven to 375 degrees. Grease 8 x 11 baking dish with coconut oil. Place berries in baking dish and toss with lemon juice and 1/2 tablespoon of cinnamon. In a large bowl combine oats, almond flour, walnuts, coconut, melted coconut butter, honey or maple syrup, cinnamon, sea salt and vanilla. Mix with your hands until crumbly and moist, and sprinkle evenly over berries. Bake for 20 minutes, or until topping is brown and crisp and the filling is bubbling. Note: If using frozen berries, it will need to bake about 30 to 40 minutes. Let cool 15-20 minutes before serving.
Optional: Drizzle with raw honey or pure maple syrup when you remove it from the oven and serve with whipped coconut cream (recipe below) or coconut ice cream.
Whipped Coconut Cream
1 can of chilled full-fat coconut milk
1 tsp. cinnamon
1 tsp. vanilla bean powder
Optional: 1 Tbsp. pure maple syrup (for a sweetened coconut cream)
Chill the can of coconut milk overnight. Add the solid coconut cream to a bowl (be sure to only use the cream that has risen to the top and not the water).Add vanilla and cinnamon (and maple syrup, if using) and whip until you reach a whipped cream consistency.
Stephanie Kirylych is a higher education professional and wellness blogger who has been known to practice yoga in the office, teach breathing and meditation techniques during staff meetings, and is never without her mason jar of green juices and smoothies. She spends her time blogging at Spirited Well-being about an everyday approach to health and happiness. She is excited to share her passion for yoga, meditation, spirituality, and holistic wellness with her readers. Stephanie hopes to inspire others to join the wellness revolution by incorporating small and practical changes into their daily lives. You can hang out with Stephanie on Facebook, Instagram, Twitter, and Pinterest.