Coconut Blackberry Cobbler
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 102.5
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 277.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 8.5 g
- Protein: 4.5 g
View full nutritional breakdown of Coconut Blackberry Cobbler calories by ingredient
Introduction
I extrapolated this recipe from Destination Delish's recipe for Paleo peach cobbler. http://www.destinationdelish.com/slow-cooker-coconut-peach-cobbler/#_a5y_p=4313118 I extrapolated this recipe from Destination Delish's recipe for Paleo peach cobbler. http://www.destinationdelish.com/slow-cook
er-coconut-peach-cobbler/#_a5y_p=4313118
Number of Servings: 8
Ingredients
-
5 cups blackberries
3 tablespoons sugar-free maple syrup, divided
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt, divided
⅔ cup coconut flour
1 teaspoon baking powder
3/4 cup egg substitute
Directions
1. Combine the blackberries, 1 tablespoon of maple syrup, cinnamon, nutmeg, and ¼ teaspoon salt in the pot of the slow cooker.
2. In a medium-sized bowl, combine the coconut flour, baking powder, and ¼ teaspoon salt. In a separate dish, combine the eggs and remaining 2 tablespoons of maple syrup.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Spoon the batter into the slow cooker, covering the berries in an even layer.
5. Place the lid on the slow cooker. Cook on high for 4-6 hours or on low for 8-10 hours.
6. Serve warm with a dollop of whipped cream on top (not included in calculations).
Serving Size: Makes 8 servings of about 1/2 cupeach
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA3.
2. In a medium-sized bowl, combine the coconut flour, baking powder, and ¼ teaspoon salt. In a separate dish, combine the eggs and remaining 2 tablespoons of maple syrup.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Spoon the batter into the slow cooker, covering the berries in an even layer.
5. Place the lid on the slow cooker. Cook on high for 4-6 hours or on low for 8-10 hours.
6. Serve warm with a dollop of whipped cream on top (not included in calculations).
Serving Size: Makes 8 servings of about 1/2 cupeach
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA3.