Ingredients
- 1½ cups (8 oz) sliced strawberries
- 1 tablespoon maple syrup
- Zest and juice of 1 small lemon
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca flour
- ¼ cup (24g) almond flour
- ¼ cup (28g) tapioca flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened non-dairy milk (I used almond)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon coconut sugar
Recipe Description
This Strawberry Cobbler recipe makes a small batch that’s perfect for sharing between a few people. This gluten-free, Paleo, and vegan dessert is made even better with some whipped coconut cream! The cobbler topping has a good deal of baking powder, so it gets nice and fluffy, with a crisp golden brown topping and a gooier, cakey filling. Together with the strawberries, it’s pretty irresistible!
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