I love a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest. For those of you not living in the pacific northwest, you should know that blackberries grow everywhere here....a great food to wild harvest and freeze! We recently picked 12 more quarts of berries, made two more cobblers, and froze the rest (and of course enjoyed as many as we could straight from the vines).

This vegan, gluten-free cobbler recipe uses sprouted brown rice flour, which I've used in other recipes, such as my Sprouted Brown Rice Bread and my Brown Rice Flour Tortillas. You can purchase sprouted flour here or here. This satisfying dessert recipe can also be used during our Elimination Diet in phases 2 and 3. Be sure to use my Homemade Corn-Free Baking Powder here to make it Elimination Diet friendly! That recipe can be found in both of my cookbooks and here on Instagram.
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I have something for you, just in time for 4th of July celebrations.....and no cooking required! I used to think that making tarts was a complicated process, but it is really quite simple. You will need a 9 or 10-inch tart pan with a removable bottom, which can be found on amazon.com or your local kitchen store. For this recipe I use my standard nut-date crust which is pressed into the pan. Then the filling is added and topped with whatever berries or fresh fruit you have on hand. Raw tarts come together so quickly!

For the pastry cream, I use coconut butter, which is made from both the oil and the meat. We like the brand Artisana, but you can use others. Sometimes it is labeled with different names such as coconut mana or coconut cream concentrate, but it is all the same thing.
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