August 18, 2020



I love the month of August for the abundance of fresh fruits and vegetables we have in the market. I chose to create this blueberry cobbler because it is one of my favourite berries. This dessert's method is ready in just 10 minutes.

With a nice filling of sweet blueberries and a divine shortbread, which, thanks to the Very Berry-flavored Vegan Pro, adds an extra irresistible taste, this cobbler is a family success to be repeated over and over again! 

Ingredients (4 servings)
1 pint (551ml) Fresh blueberries
2 tbsp Organic granulated sugar
1 tbsp Cornstarch
1 tbsp Lemon juice 

1/2 cup All-purpose flour
2 tbsp Organic granulated sugar
2 tbsp Very Berry Vegan Pro
1/2 tsp Baking powder
Pinch of salt
3 tbsp Vegan margarine
1 tbsp Plant-based milk

1. Start by preheating the oven to 350°F (180°C) and cover a baking sheet with parchment paper. Reserve.
2. In a small bowl, mix the fresh blueberries with granulated sugar, cornstarch and lemon juice.
3. Pour 1/2 cup of the blueberry mixture into each of the 4 ramekins and set aside.

1. In a bowl, mix all the dry ingredients together.
2. One tablespoon at a time, add the vegan margarine, breaking up this one with your hands in the dry ingredients to create a "shortbread".
3. Add the plant-based milk and stir to combine it until obtaining a nice smooth and non-sticky paste.
4. Divide it and form 4 small balls with your hands. Then, gently lower the paste and place them on top of the blueberries.
5. Place the ramekins on the prepared baking sheet and bake for 35 minutes.
6. Remove from the oven and let cool for 15 minutes before serving, accompanied by a scoop of ice cream, if desired.

By Sara Girard
Writer at RAW Nutritional

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