Lime Basil Blueberry Cobbler

It's been two weeks since I posted a recipe. I know, 2 whole weeks! Goodness gracious! So much is going on lately...sunny beach days...the summer Olympics...blueberries! And personally, I have been super busy traveling with my husband for work, family reunions, and did I mention...picking pounds upon pounds of blueberries. And anyone who knows me, knows that blueberry picking and freezing is more of a full-time job than a summer pastime.

But, there comes a time when you realize that you are tired. Yes, tired. Tired of the run-around and ready for a nap. So, I have been focusing on that as well. I know as long as I have been on this healing journey I have been more aware how good rest makes a big difference to every area your life. Especially your digestion and your nerves. So I may be preaching to myself here, but "You must be intentional about resting!" Some may call it a day-off, some may call it a sabbath, but whatever you call it, it is a must for a healthy happy life.

And that's where this cobbler becomes involved...

Needless to say, actually enjoying some of the picked blueberries is a must as well. So this cobbler made for a simple summer dessert has brought much resting and enjoyment to some long summer days. That and watching Downton Abbey episodes like mad. Such a great production if you ask me. I have heard others go on about it, but haven't started watching myself till this last week. Maybe I shouldn't share that little time-sucking obsession as of late. But too late, it's true, I'm obsessed.

But, enough of that obsession...:)

And, enough of the small talk, let me share with you this lovely simple summer-time favorite.

Lime Basil Blueberry Cobbler Recipe
(gluten, dairy, soy and nut-free)

Blueberry Filling:
4 cups of fresh picked, rinsed and dried blueberries
1/3 cup of freshly squeezed lime juice
1 ts. of fresh lime zest
1/2 cup of local raw honey (or other favorite liquid sweetener)
6 large fresh sweet basil leaves, finely chopped and minced
1/3 cup of tapioca flour (or starch works too)

In a medium saucepan, put all of the above ingredients except the tapioca flour in on a low to medium heat. Let the blueberries simmer and become a hot liquidy sauce, then after 5-10 minutes slowly stir in the tapioca flour and whisk and fold together until the blueberries and sauce become a tad thicker. Take off heat and pour the blueberry and sauce mixture into a 9x13 Pyrex baking glass pan. Then mix up the following cobbler mix to put on top.

Cobbler Topping:
1 1/4 cup of gluten-free oat flour (I use 1 cup of gluten-free rolled oats and grind in high powdered blender to make homemade flour)
1/2 cup of gluten-free rolled oats
1 cup of sweet sorghum flour or other gluten-free flour mix (I use Bob Red Mill's)
3 TB of coconut palm sugar or local maple syrup
1 ts. of ground cinnamon
1 ts. of baking powder
1/2 ts. of sea salt
1/2 cup of melted organic coconut oil (or vegan butter sub)
1/2 cup of coconut milk beverage (I use So Delicious)

In a mixing bowl, mix all of the above ingredients together well and then crumble or spread it over the blueberry filling in the pyrex dish. You don't have to make it perfectly spread and it can have gaps in between the topping and the blueberries. When it bakes it will all come together. Then bake in a preheated 350 degree oven for 30-35 minutes until the blueberries are bubbling and the topping is golden brown. Then pull from oven and let cool for at least 30 minutes before spooning into serving bowls. The reason for this is because the blueberry filling is super HOT and liquidy and needs to cool down to thicken and make easier to enjoy. Serve warm with some coconut whipped cream or some of your favorite vegan ice cream.

This flavor permeated cobbler celebrates life, creativity and fresh summer flavors that will have you smiling and sinking deeper into that porch swing. There's nothing like the feeling of a full summer day filled with lots of warm sunshine and activity than with a late summer evening treat. This cobbler infuses lime and fresh basil paired alongside sweet and tart berries and you come up with a pretty amazing collaboration. Plus, no refined sugars, no gluten, dairy, nuts or soy...just a few simple fresh favorites and viola.

I must say as well, this dessert is yes, great on it's own, but what makes it even more than great is a dollop of some So Delicious Vanilla Bean Coconut Milk Ice Cream {pictured above and below}. It is not too sweet (or sweetened with fakes), has no artificials or GMO's ingredients and is creamy and perfect in every way.

July also celebrates ice cream (no surprise here) and So Delicious was generous enough to send me some of their best picks to celebrate and enjoy. My personal favorite this week is the Passionate Mango. They are my go-to Vegan Ice Cream people. They offer so may varieties and flavors and I love what the people of So Delicious stand for. Good real ingredients and true to making better options for health and our world. So thank you So Delicious for making this cobbler great. I couldn't have done it without you.

If you haven't heard of So Delicious, check out their facebook page here, and then go here and get a coupon to try one of their great treats. This month and next they are also donating some of the profits from all their ice cream products to the Brees Foundation. Which is just another great reason to eat more cobbler and ice cream these summer days.

So my friends, I hope you enjoy and relax. Work hard, play hard and then rest. Really. This summer treat is a reminder of that to me and I am so thankful to be able to share it with you!

Much love, as always!