We made Pamela's Gluten Free Pancakes and the pancakes were great! Since the batter can also be used as a baking mix I would try making a topping with that instead next time.
However it was very easy to make, great for a quick snack, and I would give it another shot!
Birthday Menu: Beef Tenderloin, Swedish baked potatoes, roasted onions and mushrooms, and a Gluten Freeblueberry cobbler!
Gluten Free Blueberry Cobbler
- 16 oz frozen blueberries (I used frozen but I can imagine the fresh would be great too)
- 1/2 cup sugar, divided
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 cup slivered blanched almonds ground in a food processor
- 4 Tbsp butter
- 1 whole egg
- pinch of salt
Preheat oven to 400. In a large bowl gently toss together the blueberries, 1/4 cup of sugar, cornstarch and lemon juice. Pour into a buttered 2-quart baking dish. In another bowl mix together the ground almonds/almond meal, butter, the other 1/4 cup of sugar, egg and salt until well combined. Spread topping over the blueberries. Bake for 25-35 minutes until the fruit is bubbly and the top is golden brown. Let cool at least 10 minutes before eating. Serve hot or at room temperature with vanilla ice cream!