With fall in the air I’ve been back on the pumpkin bandwagon. Lately I’ve been experimenting with replacing refined sugar in recipes. The cobbler and chocolate lava cake have proved to be harder to master as the sugar makes it gooey but I’ve managed to create a gooey caramel flavour pumpkin pecan cobbler.
In this recipe I used lucuma powder and coconut sugar to replace the typical white and brown sugar. Lucuma powder is a gluten-free puruvian fruit full of antioxidants, fiber, and minerals with a caramel pumpkin like taste making it the perfect edition to this recipe!
(PIC)
This cobbler is:
Warm
Fall flavoured
Perfectly sweet
Simple
& Perfect topped with coconut whipped cream!
If you want to make the recipe gluten free use gluten free flour. If you don’t have pecans use walnuts.
It starts with stirring all dry ingredients together in a bowl.
In a separate bowl stir together all of the wet ingredients.
Next you mix it all together and place into a casserole dish. Grab your mixture of sugar and chopped pecans and scatter it evenly on top of the mix.
When you’re ready to put the cobbler in the oven pour very hot water on top. DO NOT STIR! Place in the oven with a baking dish underneath in case of spillage. When the cobbler is baking its a perfect opportunity to make some coconut whipped cream.
REFINED SUGAR-FREE PUMPKIN PECAN COBBLER
Total time: 60 minutes Delicious caramel pumpkin taste without the sugar overload! Perfect with coconut whipped cream or dairy free ice cream.
