Cinnamon Blueberry Cobbler (Egg-free)

One of my goals in life is to create baked products that meet both the needs of my diet and my sweet tooth.  I have trained the latter to be satisfied with a lower level of sweetness, but it likes its treats and grumbles when its demands are ignored. (Anybody know a dentist who can deal with this little monster?) 

Anyway, after much experimentation, I have managed to come up with a cobbler (cake with fruit on top) that is moderately sweet, light, and about as healthy as a cake can be (it includes quinoa flour, yogurt, and blueberries).  But it has no eggs and virtually no oil, making it my lowest-calorie baked product, thus far. 

This recipe is also the first time that I’ve baked with erythritol, a granulated sugar alcohol with a low glycemic index (good for diabetics) and no aftertaste whatsoever (good for everyone else).  

At the moment, erythritol ranges between $13-16 a pound in Canada for the Now Natural Food product and $18-20 for the 12-ounce pack of Organic Zero.  This is twice as expensive than the same products in the U.S.  This makes me a little crazy.  To keep my sanity, I’m looking into ordering in bulk, from a U.S. online seller.  If anyone has done this, please let me know.  At any rate, I’ll keep you posted.

Update: I have now also made Strawberry-in-Season Cobbler, which used this recipe but required a bit of tweaking.

Printer-friendly recipe

Taste tip: It is important to cool the cobbler down before eating it.  When it is hot, the cake is a little gummy.  In fact, I had thought, at first, that I had another disaster.  However, after it cooled, it was fine.  Why?  Who knows?

Makes 8 servings

Ingredients

  • ¾ cup white rice flour
  • ¼ cup quinoa flour
  • ¼ cup tapioca starch
  • ½ cup + 2 tbsp. sweetener (Note: Weight Watcher points for this recipe are based on the use of a no-calorie sugar.  I used erythritol.)
  • 1 tbsp. baking powder
  • 1 tsp. + 1 tsp. ground cinnamon
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1 cup water
  • 2 tbsp. plain goat yogurt
  • ½ tsp. vanilla
  • 2 cups blueberries
  • Cooking spray

Directions

  1. In a medium bowl, whisk together all dry ingredients: rice flour, quinoa flour, tapioca starch, ½ cup erythritol, 1 tsp. cinnamon, baking powder, xanthan gum, and salt.
  2. In a small bowl, mix together water, yogurt, and vanilla.
  3. Add liquid ingredients to dry ingredients.
  4. Spray 8″ x 8″ baking pan with cooking spray.
  5. Pour cake batter into pan.
  6. In a small bowl, whisk together remaining  2 tbsp. of erythritol and 1 tsp. of cinnamon.
  7. Add blueberries and mix gently until coated.
  8. Cover cake batter with blueberries.
  9. Bake in 350° F oven for 45 minutes or until a toothpick inserted in the middle of the pan comes out clean.
  10. Do not eat until cool!  Cut into 8 servings and enjoy!

For Weight Watchers: Each serving is 2 points on the Points plan and 2.5 points on the PointsPlus plan.

(Adapted from “Very Berry Cobbler” at Raia’s Recipes.)

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