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 by Ani Phyo, from her 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.
SPICED BLUEBERRY COBBLER
INGREDIENTS
CRUST
- 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
FILLING
- 4 cups blueberries
- optional: ¼ cup agave syrup
METHOD
- Start with the crust: If you don't have Medjool dates, soak regular ones in water for 30 minutes
- Combine the almonds, nutmeg, cinnamon, and salt in a food processor. Pulse into coarse pieces
- Add the Medjool dates (drain the water if using regular dates) and process until mixed well
- Sprinkle half of the crust into the bottom of a loaf pan or a pie dish
- To make the filling: Combine the blueberries and agave syrup (if using) in a mixing bowl and toss to mix well
- Scoop the blueberries into the loaf pan. Top with the remaining crust, press gently and serve
- 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
- I store the dessert in the fridge until I serve it with whipped cream, organic or home-made ice cream, or Greek yoghurt
