One day I was having a craving for sweets (well, that’s like every day) but on this particular day, I decided to whip up a cobbler using the organic wild blueberries I had in my freezer. Yum! I made 3 individual servings.
Frozen blueberries (I used 1 bag)
1 Tbsp fresh lemon juice (optional)
1 egg substitute (1 Tbsp ground flax meal and 3 Tbsp water)
3/4 cup sugar
1/2 cup flour
1/4 c oats
5 Tbsp vegan butter, melted (I use Earth Balance)
Preheat oven to 375
Combine flax meal and water in small saucepan on medium heat until just starts to bubble. Remove from heat. It should be sticky/goopy… this is your egg substitute.
Place blueberries in lightly greased individual ramekins. I filled mine about 3/4 full. They will settle when they bake. If using ramekins, set on a foil lined baking sheet.
Sprinkle fresh lemon juice over blueberries.
Stir together egg substitute, sugar, flour and oats until it resembles coarse meal. You may have to add just a small amount of water if it’s too dry. The flax egg tends to turn into one big glob when mixed with the dry ingredients so I use my fingers to get it into the coarse meal texture. Sprinkle over blueberries.
Drizzle butter over topping.
Bake 30 min or until lightly browned and bubbly.
When mostly cooled, garnish with coconut whipped cream and mint sprig.
Now off you go to whip it up vegan!