Berrylicious cobbler, paleo autoimmune protocol

Berrylicious cobbler, AIP-friendly

 I'm beginning to feel like I'm from some alternative universe as far as what I eat goes. I am following the Paleo Autoimmune Protocol (AIP) which eliminates more foods than the regular paleo or caveman diet. Eliminated are: all grains, legumes, processed food, nightshade veggies, seeds and nuts, dairy and eggs. Many individuals following the AIP have achieved remission from symptoms of various autoimmune diseases.

With these restrictions, it is difficult to find recipes. Eileen of Phoenix Helix has started a recipe roundtable where fellow AIP'ers share their recipes. Here's the link: http://www.phoenixhelix.com/2013/11/06/paleo-aip-recipe-roundtable-2/#more-7161

How do you make a berry cobbler given all the restrictions of the AIP diet? I decided to put my culinary skills to a test and give it a try. 

My napping fur kids obviously were of no help!

The first challenge was coming up with a thickening agent for the berries as starches (flour, arrowroot, gums, etc.) and seeds (flax, chia) are not allowed. My alternative was a bit of gelatin. Then, there was the whole topping or crust problem. That's where coconut flour saved the day. Anyhow, the result was berrylicious!

Here's what you need:

For the filling:

2 cups mixed berries (I used 1 cup each of blackberries and blueberries)

1 tsp. gelatin

vanilla stevia drops, to taste

For the crust:

4 T. coconut flour

4 T. coconut flakes

3-4 T. coconut oil (melted)

AIP cobbler can be eaten for breakfast or dessert

Here's what you do:

Preheat your oven to 425 degrees.

Heat the berries in a small pan until they are warm and softened. Place the berries in your food processor along with the gelatin and stevia. Process into a berry puree. Set aside.

Mix the crust ingredients in a small bowl or right in your baking pan. Reserve 3 T. for topping. I used a silicone bread pan. Spread the crust mixture on the bottom of the pan. Press down with your fingers.

Spoon the berry mixture on top of the crust. Sprinkle the reserved topping mixture on top. 

Bake for 15-20 minutes. Serve with homemade coconut yogurt (recipe coming) or sprinkle with additional coconut flakes.

Recipe contributed to:  http://www.tessadomesticdiva.com/2013/11/allergy-free-wednesday-93.html