Paleo Pumpkin Pecan Cobbler
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Paleo, Gluten Free, Dairy Free
Servings: 6 servings
Ingredients
- 1/3 cup 76g grass-fed butter or ghee (salted recommended)
- 1 1/2 cup 168g blanched almond flour
- 1/4 cup 32g arrowroot powder
- 1/2 tsp aluminum-free double acting baking powder
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice
- 1/2 cup full fat coconut milk
- 1/4 cup + 1 tsp maple syrup
- 1 egg
- 1/2 tsp vanilla extract
- 2 cups 300g pumpkin pieces (approx. 1 cm cubes)
- 1 cup ~90g whole pecans
- dairy-free ice cream optional
Instructions
- Preheat oven to 350ºF (177ºC).
- Pour melted butter or ghee into an 8x8" or 8x6" glass baking dish. You can also melt the butter in the dish while the oven is preheating.
- In a medium-sized mixing bowl, whisk together almond flour, arrowroot powder, baking powder, salt, and pumpkin pie spice until well combined.
- Add in coconut milk, maple syrup, egg, and vanilla.
- Whisk until everything is well combined.
- Using a flexible spatula, spread butter or ghee up the sides of the baking dish to grease the dish.
- Pour in the batter and flatten it a little with the spatula. Do not mix.
- Sprinkle the pumpkin pieces on top of the batter.
- Top with the pecans.
- Bake on the center rack for 40-45 minutes.
- Remove from the oven and allow to cool for about 20 minutes.
- Serve with dairy-free vanilla ice cream (optional).