RASPBERRY MANGO BREAKFAST COBBLER

Ingredients:

  • 1 cup frozen raspberries
  • 1 cup frozen mango, chopped roughly
  • ¼ cup honey (or maple syrup)
  • 1 cup almond meal
  • ¼ cup hemp hearts
  • ¼ cup tapioca starch
  • ¼ cup sunflower seeds
  • 1 tsp baking powder
  • 1 tablespoon chia
  • 1 tablespoon psyllium husk (powdered and whole are both fine)
  • pinch fine sea salt
  • ¼ cup honey
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • full fat coconut milk, to serve

Recipe Steps:

  • Preheat the oven to 350F.     
  • In a small-medium oven-safe baking dish combine the raspberries, mango, and honey.
  • In a separate medium mixing bowl, combine the almond meal, hemp hearts, tapioca starch, sunflower seeds, baking powder, chia, psyllium, and pinch salt.
  • Combine the honey, coconut milk, and vanilla until well mixed in a small bowl, then add to the dry mix. Stir to combine.
  • Pour the batter over the berry/mango mix.
  • Bake 30-35 minutes, until the edges are golden brown and the porridge is hot all the way through.
  • Let cool 5-10 minutes before serving. Serve with coconut milk poured over top. Enjoy!

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