Blueberry Cobbler with Quinoa


Blueberry Cobbler w/Quinoa


4 cups
frozen Earthbound Farm organic blueberries
5 1⁄2 ounces
Silk Blueberry Yogurt Alternative
1⁄2 cup
Cooked Quinoa
1 teaspoon
Baking Powder
1 cup
Bob's RedMill 1:1 Gluten-free Baking powder (or sub white whole wheat flour)
1⁄3 cup
lemon olive oil (or sub regular extra virgin olive oil)
1⁄2 cup
Coconut Sugar
flax egg*
1⁄3 cup
Silk vanilla unsweetened almondmilk (or sub cashewmilk)
1 cup
Vanilla Ice Cream (I used So-Delicious Dairy-free Vanilla --- for the topping)


*Mix 1 tbsp ground flax with 3 tbsp warm water. Stir and refrigerate for 15 minutes before adding it to the batter.


  1. Preheat the oven to 400 degrees. 
  2. In a greased 9x9 glass pan or silicone baking dish, lay the blueberries in the bottom. Then, spoon over a thin layer of the blueberry yogurt. 
  3. In a medium mixing bowl, combine all of the remaining cobbler ingredients. 
  4. Then, spoon the batter over the blueberries leaving a few areas where the blueberries are exposed / not covered. 
  5. Bake for 45 minutes. Cobbler should be lightly browned and blueberries should be warm and soft. 
  6. Serve with So Delicious Dairy-free Vanilla Ice Cream (optional, but recommended!)

Yields 8 Servings