So in a blast of inspiration tonight I developed a healthy dessert recipe with some organic blueberries we picked at a local farm yesterday and the rhubarb I harvested earlier from my organic garden. And what I came up with is soooooo good! It’s a Blueberry Rhubarb Cobbler that’s almost Paleo, and free of refined sugar and gluten. Please do keep this among your favorite bariatric recipes because you’ll definitely want to make it this Summer!
And although it won’t be a true cobbler you certainly can make it 100% Paleo by omitting the rolled oats and using roasted nuts, such as pecans and walnuts. For those eating low-carb this substitution will increase the fat macros and lower the carb count.
As well, if you’re vegan or dairy-free then use all coconut butter and omit the butter.
Bariatric Recipes from My Bariatric Kitchen
This healthy dessert recipe is suitable for the bariatric diet and should not make those of us who’ve had the gastric bypass dump. While it doesn’t have that effect on me, be aware that everyone’s tolerance is slightly different.
I confess, this bariatric-friendly recipe is so good that I picked at the raw ingredients while assembling it tonight. Best of all, cobbler is such a quick and easy dessert so we were eating it warm from the oven in no time.
While it’s blueberry season grab the kids and go out to your local You Pick farm for fresh-picked berries. Then reward them with this simple healthy treat that they’ll love — and that won’t break your bariatric diet!
Healthy Blueberry Rhubarb Cobbler
4 cups fresh or frozen organic blueberries (thawed)
3 cups diced frozen organic rhubarb (thawed)
1 and 1/4 tsp Stevia
1-2 TBS no-sugar added orange marmalade, to taste
1 TBS potato Starch
1 cup quick cooked oats, gluten-free
1 and 1/4 cups almond meal
2 TBS coconut flour
1/2 tsp cinnamon
1/4 tsp pink Himalayan sea salt
1/4 cup pure maple syrup
1/3 cup shredded coconut
1/4 cup coconut butter at room temperature
1/2 stick cold butter
Directions as easy as 1-2-3:
- Preheat oven to 350°. In a soufflé dish, combine all the filling ingredients.
- Next in a large bowl, combine the oats, flours, salt, cinnamon, syrup and coconut; cut in the coconut butter and butter until crumbly. Don’t be afraid to use your fingers to really incorporate the ingredients.
- Sprinkle the topping over the filling. Bake 45 minutes or until the fruit is bubbly and topping is golden brown. Let cool 5 minutes and serve warm.
Living larger than ever,
My Bariatric Life