This week's recipe is a simple variation of the Blueberry Cobbler for Two that I posted last week.
I made this version with pre-ground sorghum flour and brown rice flour lightened with a little tapioca starch rather than grinding whole grains. I still measured the flours by weight, as I get the best results this way, but I have given approximate volume measurements—I weighed the flours, then spooned them into the measuring cups. If you choose to measure volumes, I recommend spooning the flour into the cups rather than scooping to get the closest measurements. This flour blend substitutes perfectly in the Blueberry Cobbler for Two recipe.
You can make this dessert with any fruit you like—fresh or frozen. I decided to use cherries with a light sprinkling of cinnamon sugar this time instead of blueberries and lemon zest. Increase the baking time if you find that the frozen fruit has added a lot of water.
The recipe is small enough to make 2 large servings or 4 small servings. Bake in a 3 cup baking dish (710 ml/24 oz) or two 1 1/2 cup ramekins (355 ml/12 oz.) I make this recipe in glazed ceramic baking dishes without greasing or lining with parchment paper first, with no trouble at all.
If you don't follow a gluten-free diet, I have a feeling that this recipe could be made with wheat flour. Try substituting one cup of whole wheat (140 grams) or all purpose flour (120 grams) for the 140 grams of total flour and continue with the recipe as written. If you try it, let me know how it works. I'd love to know your results.
2 large or 4 small servings
1 1/2 cups fresh or frozen pitted cherries
1 teaspoon white sugar (optional)
1/4 teaspoon ground cinnamon
70 grams (1/2 cup plus 2 tablespoons) sorghum flour
35 grams (1/3 cup) brown rice flour
35 grams (1/3 cup) tapioca starch
1 teaspoon baking powder
pinch of salt (optional)
1/3 cup maple syrup
1/2 cup unsweetened non-dairy milk (I used soy)
To your health and happiness,
Beans and Rice