- 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
1
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.
2
Shape into a ball and set aside.
3
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.
4
Split the biscuit dough into smaller pieces (but not too small) and scatter them over the blackberry mixture.
5
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.