This beautiful and berry-licious breakfast cobbler comes from Katie at This Chick Cooks. It’s just one of the many delightful recipes featured in the “Healing Candida with Food” cookbook by Paula Miller of Whole Intentions.
In fact, 25 real food bloggers have contributed more than 130 healthy whole food recipes in an effort to assist Paula with her vision to create a comprehensive resource for those seeking to heal from candida.
And although I don’t strictly adhere to a candida diet protocol, I’m honored to be one of the real foodies featured in this book, sharing some of my most popular dinner recipes as a means to help others on their real food journey of healing.
I must say that I found this book fascinating. It’s not only an excellent compilation of real food recipes, but also a thorough educational resource – walking readers through a step-by-step method for understanding the impact of candida and how to best combat it through a proven candida diet protocol. The book itself is based on the three-stage candida diet plan formulated by noted naturopath Dr. Eric Bakker, who’s been successfully treating candida for more than 20 years.
So if you’re interested in learning more about candida, or are simply looking for a collection of real food, low-carb, low natural sugar recipes, then I encourage you to pop over to *Whole Intentions to learn more about this helpful resource.
*Disclosure: If you opt to purchase this book using the link in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!
This wonderful recipe comes from Katie at This Chick Cooks, and is just one of the many healthy recipes featured in the “Healing Candida with Food” Cookbook.
Ingredients
- 1 1/2 cups fresh (or thawed frozen) blackberries, blueberries or combination
- 1/4 cup unsweetened organic applesauce
- 1/4 cup pure honey
- 2 tbsp arrowroot powder (plus 2 tbsp water)
- 1/2 cup coconut flour
- 1/2 cup finely shredded unsweetened coconut
- 2 large eggs
- 1/4 cup butter, melted (or coconut oil)
- 1/4 tsp sea salt
Instructions
- Preheat oven to 400 degress. Lightly grease an 8x8-inch baking dish with coconut oil; set aside.
- In a medium saucepan, over medium heat, mix together the applesauce, honey and berries.
- In a small bowl, whisk together the arrowroot powder with two tablespoons of water. Then add the arrowroot liquid to the berries and stir well to combine.
- Bring the berry mixture to a simmer and cook for 3-5 minutes until berries soften. Then remove from heat and allow filling to cool a bit.
- In a medium bowl, make the coconut crust by whisking together the shredded coconut, eggs, butter and salt. Then use a spoon to stir in the coconut flour until mixture is well combined.
- Press half of the coconut crust into the baking dish. Pour the berry mixture over the crust. Then use your hands to crumble the remaining crust over the berries.
- Bake for 12-15 minutes, until top is lightly golden brown. Makes a delicious brunch side dish, or serve it for dessert with a scoop of vanilla ice cream.
Thanks for sharing, Kelly! This is one of our favorite dessert recipes from the cookbook!
I’m so excited about your book, Paula! I know it will help so many people. Blessings to you, sweet friend! 🙂 Kelly
Oh no! I think we’ll be having dessert for breakfast. Wow, this looks amazing.
Thanks, Katie! It is quite delicious! 🙂
Any suggestions for what to use instead of coconut? The recipe sounds great but my kids won’t eat shredded coconut.
Hi, Susan. You could try substituting with thin-sliced almonds instead. I’ve haven’t done this myself, but it may work to create the crunch/chewy factor. Blessings, Kelly 🙂
Kelly, you make amazing stuff with coconut flour!!! i need to put some of your recipes to use, i have a ton of coconut flour!
Thanks, Laura! I can’t take credit for this one. The recipe is from Katie, but it is SO yummy and I’m super thankful she let me share it. You are such a gem! So thankful for our friendship! Blessings, Kelly 🙂
This sounds really good. Is there anything that I could substitute for the eggs in the coconut crust?
Hi, Shelley. I haven’t personally tried it but many people use flax as an egg replacement. The tricky thing with coconut flour though is that if there isn’t sufficient liquid and eggs it can be very mealy and dry. It might take some real tweaking to get it right – perhaps the combo of some applesauce or more butter/coconut oil with the flax egg replacer? Since I haven’t tried it without eggs, it’s hard to give an exact recommendation. Another option would be to try using a different kind of egg-free coconut crust. Blessings, Kelly 🙂
This sounds yummy but I’m not a real fan of shredded coconut. I wonder if you can substitute all coconut flour ?
Hi, Vickie. I would advise against adding extra coconut flour, as it will make the crust too dry since coconut flour is very absorbent. I haven’t tried it myself, but I would opt for something like thin-sliced almonds instead – will give some texture like the flaked coconut, but will not impact the liquid-to-coconut flour ratio. Hope this helps! Blessings, Kelly 🙂
My son is allergic to gluten, eggs and dairy. Will this recipe work if I use an egg substitute like soaked flax seeds? Or any other ideas on how to make the crust? Thanks so much
Hi, Lauren. I recommended this to another reader who had the same question … I haven’t personally tried it but yes, many people use flax as an egg replacement. The tricky thing with coconut flour though is that if there isn’t sufficient liquid and eggs it can be very mealy and dry. It might take some real tweaking to get it right – perhaps the combo of some applesauce or more butter/coconut oil with the flax egg replacer? Since I haven’t tried it without eggs, it’s hard to give an exact recommendation. Another option would be to try using a different kind of egg-free coconut crust. Blessings, Kelly 🙂
Great success with egg replacement! I used 2/3 cup water + 2 Tb chia seeds, soaked 15 min then added to crust ingredients. I have made this recipe many times with eggs and the chia seeds only changed the color and texture slightly, my 2 and 6 yr. old gobbled it up 🙂
Thank you so much for letting us know, Kari! So happy you all enjoyed this recipe! 🙂
What an awesome recipe! Pinned!
Thanks, Jill! Appreciate you! 🙂 Blessings, Kelly
This is super yummy AND easy to prepare with a short bake time so 2 thumbs up from this momma! I’m almost embarrassed to admit we’ve already made this 4 times for breakfast 🙂
I added a bit of cinnamon to the crust and lemon juice to the blueberry mixture with good reviews from the eaters. Thanks for the recipe!!
LOL! Kari, that’s awesome that your family is enjoying this. I appreciate you taking the time to leave a note and your adjustments sound wonderful. I love lemon with blueberry! Great idea! Blessings, Kelly 🙂
This was delicious. We made it as a first day of school breakfast treat! Thank you!
Happy to hear you enjoyed it. It’s such a wonderful recipe. I’m so glad Katie allowed me to share it with you all! Blessings, Kelly 🙂
Love your site-I just discovered it this morning! I don’t do GF or grain free so was wondering if I can sub regular flour for the coconut flour? I may be ordering some though, so don’t give up on me yet!
Hi, Sue. Welcome! So glad the Lord has led you here. When it comes to GF flours (especially coconut) it’s not an easy thing to substitute flours. So, save this one for a great way to use that coconut flour, if you opt to order it. I also have the most amazing bars you could make with it (my mock-KIND bars) and some cookie dough bites that are super delicious too. I’m not trying to twist your arm, but you don’t have to be GF to enjoy the health benefits and taste of coconut flour (and almond flour too). Blessings, Kelly 🙂
• KIND bars: http://thenourishinghome.com/2013/08/fruit-nut-grain-free-bars/
• Raw Cookie Dough Bites: http://thenourishinghome.com/2012/03/429/
This sounds yummy, and it’s on the menu for the end of the week when we will have company in town. I would love to go ahead and make it before they come and just pop it into the oven in the morning, but how do you think it would hold up to making ahead? Would the crust just be mush? Thanks for a great recipe!
Amelia
I haven’t tried it myself, but I would recommend instead making the crust and keeping it separate from the berries. Just before baking, remove from fridge and put it together. I don’t think it would work to put it together ahead of time and refrigerate as it will become too mushy for sure. Hopefully this other option will work well. I’ll have to try it myself though. Enjoy your company! 🙂 Blessings, Kelly
Hi I was wondering if I could make this and freeze it? I’m trying to find recipes I can freeze because were bout to have our first baby and want to have stuff premade.
Hi, Amber. Congratulations on your baby! That is so wise to freeze meals ahead of time. I haven’t tried freezing this one, so I am not sure how it would work? Are you thinking about freezing before baking, then thawing and baking? I’d recommend doing a test run first to see how it goes. Blessings to you, Kelly 🙂
I want a good cup of fruit per person so im double or tripling this for breakfast, using stevia glycerite & doubling applesauce inste ad of honey. Goin with the sliced almonds instead of coconut too. Served with yogurt on the side and probably scrambled eggs. Looks great!
Thanks for leaving a note. I’m glad this recipe has inspired you to create your own unique version. Hope it turned out well. Blessings, Kelly