- Almond flour - Tapioca flour - Tigernut flour - Baking powder - Inulin powder - Coconut milk - Extra virgin olive oil - Salt
- Fresh blackberries - Inulin powder - Tapioca flour - Ceylon cinnamon - Ground coriander (optional) - Vanilla powder or extract
In a medium-sized bowl, whisk together the almond flour, tapioca flour, tigernut flour, baking powder, salt, and inulin powder. Stir in the olive oil and milk and combine until a cohesive dough forms.
Shape into a ball and set aside.
In your chosen baking dish, combine the blackberries, inulin powder or monk fruit, tapioca flour, cinnamon, coriander (if using), and vanilla. Toss gently to ensure even distribution of ingredients.
Split the biscuit dough into smaller pieces (but not too small) and scatter them over the blackberry mixture.
Place the dish in the preheated oven at 350°F (175°C) and bake for approximately 40 minutes, or until the biscuit topping turns golden brown and the blackberry filling bubbles. Enjoy this cobbler warm.