Contributing Monkie Aria Alpert
Published on September 4, 2011
One of the many amazing gifts, my BF gave me this year was a beautiful Wolfgang Flour Mill. I know. He did real real good. :) So I have been experimenting a little with all the grains I love. In they go and out comes some lovely flour. You have to get one of these! It turns out, fresh milled flour really is better.
For this recipe I found a bag of heirloom purple barley and milled it into a fine flour. Then I found a bag of frozen organic blueberries and thought to myself, how beautiful the two would look together. You can alway substitute another whole grain flour if you don’t have barley on hand and of course, you don’t need to mill the flour yourself. Either way, this cobbler is subtly sweet and seemed to get better with the passing days in the fridge.
Now go out and get a mill! They are more fun than…. well, you get what I mean. Oh and they save you a small fortune if your a power flour user like me.
For the Blueberry Barley Cobbler
1/3 cup coconut butter
1 cup maple or coconut palm sugar
1 cup barley flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1 cup homemade almond milk
1 tsp vanilla extract
1 TB fresh lemon juice
2 cups fresh or frozen organic blueberries
1. Preheat oven to 350. Sprinkle coconut butter around baking dish and place in oven until melted.
2. Mix together dry ingredients then stir in almond milk, lemon juice and vanilla.
3. Pour batter into melted butter and scatter fruit over top.
4. Bake uncovered for 50 minutes.