Berry Cobbler w/a Kahlua reduction sauce // via Nosh and Nourish
6 cups Berries (I used strawberries, blueberries, blackberries & raspberries)
1⁄8 cup Water
1⁄8 cup Coconut Sugar (or sub light brown sugar)
1⁄8 cup Kahlua
1 teaspoon Vanilla
1⁄2 tablespoon honey
1⁄8 cup Cornstarch
1 cup Whole Wheat Pastry Flour (I use Bob's Redmill)
3⁄4 cups Oat Flour (I use Bob's Redmill)
1⁄2 cup Coconut Oil
1 teaspoon Baking Powder
1⁄2 cup Coconut Sugar
Combine the cobbler dough ingredients in a medium mixing bowl: whole wheat pastry flour, oat flour, egg, coconut oil, baking powder, and coconut sugar.
Allow dough to harden slightly by putting it in the fridge for one hour.
Once dough is done, preheat the oven to 350 degrees.
Combine the berries, water, 1/8 cup coconut sugar, Kahlua, and vanilla in a medium stockpot.
Simmer covered for approximately 8 minutes, stirring occasionally.
Pour the berry mixture into a deep baking dish.
Spoon off large chunks of the cobbler dough and place them over the berries, leaving some areas uncovered.
Bake for approximately 50 minutes, or until dough is completely cooked and slightly brown.
Serve with a scoop of vanilla ice cream!