Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

apricot cobbler raw juli novotny 01 Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

I am SO excited about the summer season – TONS of fresh, local and my fav fruits in season. I have this theory that I made up a few years back – EAT tons of local seasonal fruits and veg and you will boost your immune system. The local and seasonal part is the key. I do it with my kids and they seem to be flu and cold-free most of the year {maybe one a year if that – SO FAR}! Roman has yet to be sick and he’s a almost 14 months old.

Anyways…so… I woke up last night dreaming of apricot bars {I definitely don’t eat those anymore}. My girlfriend Kelley Lilien and I used to make them with oats, flour and butter as a crust then topped with apricot preserves {store bought}. They were to die for. So I thought to myself, hmmmm, wonder if I could come up with something comparable? Luckily I had local seasonal apricots on hand.

My recipe makeover turned out AMAZING, but not as firm as I’d liked. So, I am calling it a cobbler! The whole family enjoyed it, together with a scoop of Tomberlies raw vegan ice cream! YUM!

For the Preserve

4 apricots

1.5-2 lemons, juiced {depending on size}

2/3c agave nectar

1 tsp Kuzu {wild root starch} OR chia seeds

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Blueberry Barley Cobbler (Bite This)

Blueberry Barley Cobble Blueberry Barley Cobbler (Bite This)

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.

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GreenChef Vanessa Sherwood | Cherry Cobbler with Vanilla Custard Cream

cherry cobbler vanessa01 GreenChef Vanessa Sherwood | Cherry Cobbler with Vanilla Custard Cream

Cherry Cobbler
with Vanilla Custard Cream (raw)

Something happens when you freeze fruit and then defrost it. It actually gives the fruit sort of a ‘cooked’ texture. That’s what makes this cherry cobbler recipe work so well. You could use fresh fruit; it just wouldn’t mimic a traditional cooked cobbler as well. Plus, you’d have to pit all those cherries, adding a lot of time to the process. I take help where I can get it, and buying frozen cherries for this dish is one short cut I gladly take.

You can experiment using different kinds of fruit but I love cherries. When they are in season, I gorge on them like the witches of Eastwick.

For the Cobbler:

3-10 oz. Bags frozen cherries, thawed and drained

1/4 Cup Pitted Medjool Dates soaked for 10 min.

1 Teaspoon Lemon Juice

A Dash Cinnamon

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