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DubbleBerri Cobbler

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DubbleBerri Cobbler
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Rating: 
Makes: 8 servings adjust
My own take on Ani Phyo's Summer Berry Cobbler "Ani's Raw Food Kitchen" (2007 cookbook). The only real difference is when I was making Ani's version, I poured the blueberry filling in but came up a little short. Oops, no more blueberries. Got some strawberries. Nice. A new level.

Directions

Ingredients

  • 1 cup Raw Pumpkin Seeds, (no shell)
  • 1 cup Raw Whole Almonds, dry
  • 34 teaspoon Sea Salt
  • 4 tablespoons Extra Virgin Olive Oil

Step 1

CRUST: Pulse the pumpkin seeds, almonds, salt, and olive oil in the food processor until well mixed.

Ingredients

  • 12 cup Medjool Date, pitted

Step 2

Slowly add dates and mix it into a 'dough' like consistency.
 

Step 3

Cover the bottom of a small pie dish with the cobbler crust.

Ingredients

  • 1 cup Blueberries
  • 14 cup Water
  • 12 cup Medjool Date, pitted

Step 4

SYRUP FILLING: Blend the blueberries and 1/2 cup of the dates, adding enough water as needed to blend it into a syrup. Pour into pie and smooth out.

Ingredients

  • 1 cup Strawberries
  • 14 cup Water
  • 12 cup Medjool Date, pitted

Step 5

Repeat Step 4 with the Strawberries.
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