Juicy Sour Strawberry Cobbler

I found a little gem at the library yesterday in the form of 

The Sweet Life: Diabetes without Boundaries. The author, Sam Talbot, has competed on Top Chef and is living with Type 1.  The book is filled with lots of eye candy and to me, sweet comradery. Many of the recipes are not whipped up with items I have on hand, but I am glad this cobbler recipe was an exception. SO juicy, SO friendly to my blood sugars, and SO popular with the hubby.

 

 

Sour Strawberry Cobbler

Filling

2 Pints thinly sliced strawberries

1/2 cup oat flour

3 tbs granulated stevia extract, or to taste

1tbs agave nectar

Grated zest of 1 lime and juice of 3 limes

Topping

1 cup old-fashioned rolled oats

1/2 cup oat flour 

1 tbs baking powder 

1 tea ground cinnamon

8 Tbs (1 stick) unsalted butter

1/2 cup almond milk

3 tbs agave nectar

Preheat oven to 375F. Butter the bottom and sides of a 2-quart baking dish.

To make filling: Combine strawberries with the oat flour, sweetener, agave nectar, and lime.

To make topping: Using your fingertips, combine the rolled oats, oat flour, baking powder, sweetener, cinnamon, and butter. Add the almond milk and agave and continue mixing until dough forms. 

Pour the filling into the prepared baking dish and spoon on the topping. Bake 35 to 40 minutes.

Calories 243, 4g protein, 29g carb, 13g fat,31mg cholesterol, 4g fiber, 195mg sodium

• The changes I made to the recipe include: I used honey as my ONLY sweetener. I used whole wheat flour in place of oat flour, and I did not add zest as I only had juice on hand.