I debated whether or not to post this recipe, since we just discovered that our son seems to be reacting to eggs and nuts. However, if you can eat both, this is a wonderful grain-free, sugar-free cobbler recipe that meets the SCD, GAPS, Paleo diet guidelines. It is also perfect if you have loads of rhubarb and fresh strawberries coming from your garden. The topping is based on the 'Classic Drop Biscuit' recipe out of Elana Amsterdam's, The Gluten-Free Almond Flour Cookbook.
2-3 cups strawberries, diced
2-3 cups rhubarb, diced
1/3 cup honey (or more, depending on your desired level of sweetness)
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 coconut oil, melted
2 large eggs
1 tsp lemon juice, freshly squeezed
Preheat oven to 350°. Place the desired amount of fruit in a sauce pan with a splash of water on medium-low heat. Stir frequently until fruit becomes soft. Remove from heat and add honey, stirring until dissolved. Pour fruit mixture into pie plate.
In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the melted coconut oil, honey, eggs and lemon juice. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Drop the batter on top of the fruit by tablespoons. Bake for 15 to 20 minutes until golden brown or a toothpick inserted into a biscuit comes out clean!
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