Apple, Ginger & Rhubarb Cobbler
Ingredients
- 1 cup Coconut refined oil *
- 1 cup Buckwheat flour
- 1 cup Unsweetened soy milk
- 1/2 cup Sugar
- 1 tsp Baking powder
- 5 Rhubarb stalks Peeled, chopped into 1 cm pieces
- 2 Apples Chopped into 2 cm pieces
- 1/2 tbsp Fresh ginger Minced (optional)
- 1/4 tsp Ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Put the coconut oil into a 6 x 10 inch (15 x 25 cm) baking dish, and place on the centre rack of the oven to melt.
- Meanwhile, mix the flour, plant milk, sugar and baking powder in a large bowl.
- In another bowl, combine the apples, rhubarb, ginger and cinnamon.
- As soon as the oil has melted, remove from the oven and pour the flour mixture into the dish. Do not mix!
- On top of the flour batter, place the apple and rhubarb mix. Again, do not mix!
- Place the baking dish back into the oven and cook for 40 minutes, or until the batter is golden and firm, but springy to the touch.
- Remove from the oven, let cool for a few minutes before enjoying with coconut whip, or a scoop of vegan ice cream!
Notes
* Refined coconut oil is coconut oil that doesn’t smell or taste like coconuts. If you’d prefer a mild coconut-y flavour, use unrefined coconut oil instead.
Store in an airtight container in the fridge for up to one week.
Recipe adapted from Pick Up Limes
Tried this recipe?Let us know how it was!