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Fuel Up with Laird Hamilton Recipe: ‘HIGGINS’ MIXED Berry Cobbler

It’s time for dessert (on the health conscious side) from Fuel Up –  XPT Co-Founder, Laird Hamilton’s new cookbook. Check out the recipe and click the link at the bottom to purchase your copy of the book for more delicious choices like this.

Originally Published in: Fuel Up with Laird Hamilton

‘Higgins’ – Maine, USA. A modest beach break that can reach a decent height in the fall with tropical storms coming up from the south. In the summer the beach is actually closed to surfers, but in the freezing depths of winter, there is a resilient community of riders having a ball out there.

Super easy and perfect for using up half-empty trays of berries. You can also top this off with the Porridge mix featured earlier in the book (Page XX). A spoonful of natural yoghurt is also a great addition to this traditional crumble dessert.

Serves: 4
Total time: 40 mins
ingredients for the fruit: 1 cup blueberries
1 cup raspberries
1 cup blackberries
i cup strawberries, quartered
1 tsp cinnamon powder 3 tbsp maple syrup 1 tsp tapioca flour
ingredients for the crust: 1/3 cup almond flour 1/3 cup tapioca flour 1/2 cup porridge oats 1 1/2 baking powder 3 tbsp almond milk 3 tbsp coconut oil, melted
1 tsp vanilla essence
2 tbsp Laird Superfood Coconut Sugar
1 tsp cinnamon powder

Preheat the oven to 350°F. Prepare four ramekin dishes by greasing insides with a little coconut oil.

In a mixing bowl, combine the blueberries, raspberries, blackberries, strawberries, maple syrup, cinnamon and tapioca flour. Spoon the mixture evenly between the prepared ramekins.

Take another mixing bowl and combine the almond flour, tapioca flour, porridge oats, baking powder, coconut oil, almond milk, vanilla and 1 tablespoon of coconut sugar. Mix thoroughly until smooth and spread evenly on the top of each berry dish.

Sprinkle the rest of the coconut sugar and a pinch of cinnamon over the crust of each dessert. Bake for 25 minutes and serve immediately.

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