Quick bites: How to make this delicious vegan mixed berry cobbler recipe

Cooking time: 45 minutes, Serves: 6

You’ll need

For the base:

• 800g frozen mixed berries – we’ve used blueberries, strawberries and raspberries
• 60g caster sugar
• 2 tbsp cornstarch mixed with 3 tbsp water

For the topping:

• 2 tbsp Linwoods Health Foods milled flaxseed plus 6 tbsp water
• 100g plain flour
• 80g ground almonds
• 2 tsp baking powder
• ¼ tsp baking soda
• 60g vegan butter, cold and finely diced
• 60ml cold, non-dairy milk of choice
• 50g soft brown sugar

Method

1. Add berries to a pot over a medium heat. Bring to the boil and then simmer for five minutes to break down the berries a little and allow the sugar to dissolve.
2. Add the cornstarch mixture and quickly mix to prevent clumping. Allow to simmer for five minutes to thicken.
3. Preheat your oven to 180C (350F).
4. Mix together flaxseeds and water and set to one side for five minutes to make your flax “eggs”.
5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine.
6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into six to eight patties.
7. Place the berry mixture into an oven safe dish. Place cobbler topping on top and bake for 25-30 minutes, until golden and the berries are bubbling.
8. Allow to cool for 5-10 minutes before serving. Store any leftovers in the fridge for up to three days.

For more recipes, visit linwoodshealthfoods.com