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Recipe excerpted from Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes Without Any of the Top 8 Food Allergens by Debbie Adler.
See our Sunflower Seed Butter recipe.
Makes 6 cobblers
Preheat oven to 350°F. Place six 6-oz. ramekins on 15×10-inch baking sheet.
To Make Crust: Add ground oats and pumpkin seeds to medium bowl. Add sunflower seed butter, cinnamon, coconut nectar, and green tea, and stir until combined. Spoon about 1/4 cup of crust mixture into each ramekin, dividing evenly. Press mixture firmly
into the bottom of each ramekin, and slightly up the sides. Bake until light golden brown, about 9 minutes. Remove from oven.
To Make Filling: Add apples and lemon juice to medium bowl, and stir to coat. Add coconut sugar, tapioca flour, and cinnamon, and stir until thoroughly combined. Spoon filling mixture into crusts, dividing evenly.
To Make Topping: Add oats, coconut sugar, shredded coconut, coconut milk, and cinnamon to small bowl, and stir to combine. Cover each cobbler completely with topping, dividing evenly.
Return ramekins to oven, and bake cobblers until topping turns a toasty golden brown, about 25 minutes. Transfer baking sheet to wire rack, and allow to cool 10 minutes before serving. Top with vegan, soy-free ice cream or coconut cream, if desired.
- Calories 470
- Carbohydrate Content 81 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 10 g
- Protein Content 10 g
- Saturated Fat Content 4 g
- Sodium Content 55 mg
- Sugar Content 45 g