You blink and a month passes, right?
At least, that’s what June felt like. Sorry for the lack of blog posts! To make it up to you, here is my take on a Paleo AIP Plantain-based Berry Cobbler.
This cobbler is inspired by He Won’t Know It’s Paleo’s Blackberry Cobbler, which is also delicious. Try hers, but try this one, too! Because I am slowly learning the joys of plantain-based foods, which create a wonderful, chewy, bread texture that is completely grain free. (The other cobbler is delicious, but it focuses on a more floury texture with a gelatin base).
Plantain-Based Berry Cobbler Ingredients
3-4 cups of room-temperature berries
1 green plantain (a yellow or black plantain may work out for you, but they will impart a banana-like flavor and may affect the texture)
2TB arrowroot powder
2TB coconut flour
2TB palm shortening
2TB coconut oil
1/4 TSP baking soda
2TB coconut palm sugar
1tsp alcohol-free vanilla
1tsp lemon juice
Plantain-Based Berry Cobbler Recipe
- Pre-heat the oven to 300 degrees F.
- Cover the bottom of a 9 inch pan with 2 inches of room-temperature berries. (Frozen berries are probably fine, but I didn’t use them for this recipe so they might change things up a smidge!)
- Slice and dice green plantain and place in food processor. Process until it’s a grainy rice-like texture.
- Add all other ingredients except lemon juice. Process until doughy.
- Add lemon juice and process. Spatula it out evenly over the berries.
- Bake at 300 for 40-45 minutes, until the top is dough-like and brown.
- Let cool, then enjoy!