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Fruit Cobbler - Coffee cake topped, coconut milk When I don't have enough milk, use a can of coconut milk. This recipe is sized for that. ~Coffee cake topping
Mix: 1 can coconut milk 12-14 oz whole wheat pastry flour This should mix up into a thick batter but not as stiff as to be like a dough. Too thin and the cake will be wet, too thick and it will taste pasty. Let it hydrate. Mix and fold to work up the gluten a little. Whip together: 2 oz melted coconut oil 1 egg 3 oz honey or maple syrup Stir into flour mixture gently but thoroughly. Very gently stir in: 1 scant t salt 1 t baking powder 1/2 t baking soda ~Prepare the fruit Rhubarb-simply dice to 1/4 to 1/2 inch and put onto baking sheet, 9x9 pan, or 9x13 pan, or cast iron skillet. Add honey to taste. Apple-dice with skins on and saute briefly in coconut oil. Add maple syrup to taste. Blueberry-simply sprinkle onto the baking sheet, pan or cast iron. ~Scrape the batter fairly evenly across the fruit and bake. Convection bake 400* about 15-25 minutes until golden brown and very set. The fruits vary a lot in moisture so check the middle. Cool and enjoy.
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