Gluten Free Buckwheat Blueberry Cobbler

Gluten free blueberry buckwheat cobbler with yogurt on top

I was thinking of a dessert to make this week, when I stumbled upon my mention of this dessert recipe that I made for Easter Brunch this past spring. I was running low on gluten free flour, so I thought I'd try replacing it with some buckwheat for a cobbler. I looked up a few recipes, but everything called for buckwheat flour, and I had buckwheat groats. So, I experimented as usual. The experiment turned out yummy, so I'm happy to share this recipe with any gluten free, buckwheat, and blueberry lovers out there.



Gluten Free Blueberry Buckwheat Cobbler Recipe

No refined sugar, GF Buckwheat Blueberry Cobbler

Ingredients
1 cup of buckwheat groats
1/4 cup rice flour
1/2 tsp baking soda
1 bag of frozen blueberries
1 egg (or try an egg substitute)
3 tbs almond milk
3 tbs maple syrup

First, I soaked a cup of buckwheat groats in water for about an hour or two and then drained it. I really don't know if this step was absolutely necessary, but I figured soaking the grains couldn't hurt.
Next, I poured half a bag of frozen blueberries (thawed in the fridge) in a 9x9 glass casserole dish, lightly greased with coconut oil.
In a bowl, I beat an egg (you could try subbing flax and water or chia and water as an egg substitute), about 3 tbs of almond milk, and 2-3 tbs of maple syrup.
In a separate bowl, I mixed together 1/4 cup of rice flour with 1/2 tsp of baking powder and mixed in the buckwheat and then the egg mix.
Throw that on top of the berries and bake uncovered at 350 degrees for about 45 minutes.

I topped mine with a scoop of goat milk yogurt...ice cream might be a good topper too ;)

Shared on the Gluten Free Homemaker's Gluten Free Wednesdays and The Healthy Home Economist Monday Mania

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