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Tuesday, May 4, 2010

Strawberry Blueberry Cobbler (Raw, Vegan, Gluten-Free)

I made this for a workshop this past Saturday, and while technically, it should have served about 14 - 16 people, 6 of us devoured it. The workshop was a mix of people including vegetarians and omnis - I plan to make this again for an upcoming omni event.

2 cups pumpkin seeds
2 cups pecans
1 1/2 tsp sea salt
1 vanilla bean
1/2 cup olive oil
1 cup pitted dates

Pudding Center:
2 cups blueberries
1 cup pitted dates
1/2 cup water

Fruit topping:
3 cups strawberries, sliced

  1. To make the crust, place seeds, nuts, salt and vanilla bean in food processor fitted with an "S" Blade until the mixture becomes crumby.
  2. Add olive oil and process again until the mix becomes dough like
  3. Add dates slowly through top while processing
  4. Cover the bottom of a 9"x13" pan allowing some of the dough to come up about 1/4" on the sides
  5. To make the pudding center, blend berries, dates and enough water to make a thick syrupy mix. The pectin in the berries will make this gel like after it sets
  6. Pour the blueberry pudding on top of the crust and spread evenly
  7. Evenly distribute the strawberries on top of the pudding


lisad33611 said...

This looks wonderful! Do the dates overwhelm the berries at all?

Susan said...

I think it would depend on how you feel about dates and what type of dates you use. A Medjool date has such a strong flavor that it may, but I typically use Halawi dates for something like this and they just add sweetness instead of that deep date flavor. I also really enjoy dates, so it is not overpowering to me.

No Mother Left Behind