Recipe for Rhubarb Cherry Berry Cobbler
Ingredients
- 1¾ cups gluten-free flour
- ½ tsp. salt
- ½ tsp. baking powder
- 2 eggs
- ½ cup melted coconut oil
- ½ cup maple syrup
- Seeds scraped from one vanilla bean
- (you can make vanilla extract with the spent bean)
- 3 tbs. raspberry jam
- 2 tbs. shredded coconut
Cooking Directions
Preheat the oven to 350 degrees. Combine the dry ingredients in a small bowl and set aside.
Combine the eggs, coconut oil, maple syrup, and vanilla bean seeds in a large bowl. Add the dry ingredients and stir to combine well.
Place the dough by heaping teaspoonful on a cookie sheet. With the back of a ¼ teaspoon measure, press a small well in the middle of each cookie. Put ¼ teaspoon of jam in each well.
Bake for 8-9 minutes and remove the cookies to a cooling rack. Continue with the remaining dough.
Sprinkle the cookies with the shredded coconut while they’re cooling
Rhubarb Cherry Berry Cobbler Photos
by Pak101.com (few years ago!) / 774 views