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.
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
- 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
- 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.
- In a small bowl, mix together water, yogurt, and vanilla.
- Add liquid ingredients to dry ingredients.
- Spray 8″ x 8″ baking pan with cooking spray.
- Pour cake batter into pan.
- In a small bowl, whisk together remaining 2 tbsp. of erythritol and 1 tsp. of cinnamon.
- Add blueberries and mix gently until coated.
- Cover cake batter with blueberries.
- Bake in 350° F oven for 45 minutes or until a toothpick inserted in the middle of the pan comes out clean.
- 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.)