Bakerita · by Rachel Conners★ 4.9 (9)
Gluten-Free Blueberry Cobbler
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 7%
CARBS 32G57% OF CAL
3G FIBER10G OTHER19G TOTAL SUGAR
FAT 11G43% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free and vegan blueberry cobbler sweetened with maple syrup and made with almond flour. Warm fruit with a tender topping, ready in under an hour.
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View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups fresh blueberries (you can sub with blackberries or do a combination of both)
- 3 tablespoons maple syrup
- 2 teaspoons tapioca flour
- 1 teaspoon cinnamon
- ½ cup almond flour
- ⅓ cup tapioca flour
- 1½ teaspoons baking powder
- 3 tablespoons unsweetened non-dairy milk (I used almond)
- 3 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 7%
CARBS 32G57% OF CAL
3G FIBER10G OTHER19G TOTAL SUGAR
FAT 11G43% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 6mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 65mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.