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Berry Peach Breakfast Cobbler With Basil and Cardamom [Vegan, Gluten-Free]

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Ready for an excuse to have dessert for breakfast? You know you are. This delicious berry cobbler is packed with fresh fruit punctuated by fragrant notes of basil and cardamom. If you can’t be bothered by cardamom, cinnamon will work just fine. It's called a breakfast cobbler because it’s essentially biscuit-topped baked fruit. There’s not too much added sugar so it’s definitely something you can eat for breakfast without feeling guilty. But, it’s so dang delicious that you can also serve it for dessert.

Berry Peach Breakfast Cobbler With Basil and Cardamom [Vegan, Gluten-Free]

Calories

314

Serves

4

Cook Time

30

Ingredients

For the Fruit Filling:

  • 3 cups fruit (1 cup berries and 2 cups diced peaches)
  • Zest of 1 small lime
  • Juice of 1/2 a lime
  • 1 tablespoon coconut sugar
  • 2 teaspoons arrowroot flour or tapioca flour
  • 1/4 teaspoon fresh ground cardamom (I crushed up the seeds of 2 large pods)

For the Biscuit Top:

  • 1/2 cup gluten-free oat flour
  • Heaping 1/4 cup brown rice flour
  • 1/3 cup arrowroot flour
  • A pinch of sea salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon psyllium or xanthan gum
  • 1 tablespoon coconut sugar
  • 1 tablespoon minced fresh basil
  • 3 1/3 tablespoons solid coconut oil
  • 3 tablespoons to 1/4 cup cold almond or coconut milk

For Serving:

Preparation

  1. Pre-heat your oven to 350°F.
  2. In a quart-sized baking dish, toss together the fruit with the lime zest/juice, coconut sugar, arrowroot, and cardamom. Set the dish aside while you make the biscuit topping.
  3. To make the biscuit topping, combine the flours, salt, baking powder, psyllium (or xanthan gum), and coconut sugar in a bowl. Whisk well to combine, then mix in the basil.
  4. Using the whisk or a fork, cut the solid coconut oil into the flour mixture until the mixture looks like coarse sand. Add the cold milk to the mixture and begin to mix it in with a spatula or your hands. A rough biscuit dough will start to form. If it seems too dry and crumbly, add a bit more milk.
  5. Once the dough comes together, gently arrange it in an even layer over your prepared fruit. Brush the dough with more milk then put it in your preheated oven. Bake the cobbler for 25-30 minutes until the biscuit top is firm and the fruit is juicy and bubbling.
  6. Serve warm or at room temperature. If you are serving it for breakfast, try it with a dollop of plain vegan yogurt and a drizzle of maple syrup. If you are serving it for dessert, serve it with a scoop (or two) of vegan vanilla ice cream or freshly whipped coconut cream.

Nutrional Information

Total Calories: 1254 | Total Carbs: 187 g | Total Fat: 50 g | Total Protein: 16 g | Total Sodium: 2321 g | Total Sugar: 66 g

Per Serving: Calories: 314 | Carbs: 47 g | Fat: 13 g | Protein: 4 g | Sodium: 580 mg | Sugar: 17 g

Calculation not including ingredients for serving.

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AUTHOR & RECIPE DETAILS


photo

It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.


 

 

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