Friday, 8 August 2014

spiced blueberry cobbler

I have never posted frequently on this blog, maybe every 4-6 weeks, but I have been silent since January, which is the longest I have been absent. Last November we moved from Luxembourg to the UK and the oven in our new home wasn't quite agreeing with me. I had to adjust all baking temperatures and baking times for my recipes and found myself reluctant to experiment with recipes until I had tried another UK kitchen; another oven. Then we moved within the UK and now I have two wonderful ovens and I don't have to adjust anything. Well, I was quite busy unpacking but at some point I will start sharing more recipes. It's the blueberry season so let's start with this dessert from Ani Phyo's book Ani's Raw Food Desserts. I don't have many books on the raw cuisine but this one is definitely one of my favourites. All you need to make this one is a food processor.




  • 1 cup (250 ml) dry almonds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup pitted (semi-soft Medjool) dates


  • 4 cups blueberries
  • optional: ¼ cup agave syrup


  1. Start with the crust: If you don't have Medjool dates, soak regular ones in water for 30 minutes
  2. Combine the almonds, nutmeg, cinnamon, and salt in a food processor. Pulse into coarse pieces
  3. Add the Medjool dates (drain the water if using regular dates) and process until mixed well
  4. Sprinkle half of the crust into the bottom of a loaf pan or a pie dish
  5. To make the filling: Combine the blueberries and agave syrup (if using) in a mixing bowl and toss to mix well
  6. Scoop the blueberries into the loaf pan. Top with the remaining crust, press gently and serve
  7. To serve the cobbler parfait-style in a glass: Start with about ½ cup of cobbler in the bottom of a glass. Add a scoop of you favourite ice cream and top with another ¼ to ½ cup cobbler
  8. I store the dessert in the fridge until I serve it with whipped cream, organic or home-made ice cream, or Greek yoghurt

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