Wednesday, July 22, 2009

Vegan Cherry Blueberry Cobbler

I know I said before that I love strawberries the best, and then blueberries have a special place in my heart, but really cherries are just as special... so I guess you figured out how much I love summer fruits in Michigan. Well, the great part about these fruits is that they are high in antioxidants and flavor, and not to mention it is easy to find a local orchard or farm to pick at and gather as much as your heart desires. It is a great way to save throughout the year is to freeze the fruit you pick and wash in your own kitchen. If you are looking for some local farms there is a great website to find local farms wherever you live...Here's the link to Pick Your Own. Find a farm that is close buy and if possible ask around at a few farms and ask about there spraying and fertilizing techniques. If you can find a farm that doesn't use pesticides, especially on the fruit itself then you are in business. I try to do the best I can with what is offered and know that eating local fruit is best because it is freshest and then in fact will have the most nutrients.

Vegan baking can be complicated and you may feel like you are sacrificing taste for the real deal, but this recipe isn't second best and I would serve to most anybody. Be creative if you want to add some more fruit or other flavors, but this basic topping is crunchy, chewy and crumbly, so you won't be missing out.

1 pint (2 cups) of chopped fresh cherries... I used Rainer cherries
1 cup of fresh blueberries

Put all the fruit on the bottom of a pie pan or 8x8 Pyrex glass baking pan and drizzle some agave syrup all over it, or if you want to add maple syrup or honey that is up to you.

1 cup coconut milk with juice of one lemon freshly squeezed in milk, let curdle for 10 minutes
1/2 cup of organic palm oil spectrum shortening (or coconut oil is also a substitute)
1/2 cup of buckwheat flour
1/4 cup of white rice flour
1/2 cup of sweet sorghum flour
1 ts. of ground cinnamon
1 ts. of pure vanilla

Mix all the above ingredients in a separate bowl and mix until it is whipped up and blended all together. Pour on top of the fruit in the baking pan and spread around evenly. Make a pattern if you wish... it comes out of the oven looking alot of how you left it.

Sprinkle sucanat on top, add crushed pecans or almond if you so desire.
Bake at 375 degree for 30 minutes and check to see if the crust is baked all the way through and the fruit is bubbling. It is done! Let cool for a few minutes and then serve up warm with some coconut ice cream. Hmmmm summertime goodness. Enjoy!!!

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