Pumpkin & Pomegranate

Seattle has been going through a serious drought of late. Before 2 days ago we had gone 26 days without rain, oh wait…we did get .2 of an inch of rain on Saturday, my mistake! So 2 days ago I set out to take my usual stress relieving walk and lo and behold but the heavens opened. I quickly stuffed my ipod and iphone into my sports bra and thought about turning back towards home. I backtracked and then reminded myself that I not actually made of sugar, and that I can handle some rain.

I trekked on.

I also had a blackberry mission. I have been taking a zip-loc baggie with me when I have gone on walks this past week and a half, as the blackberries that dot the area are going through their ripening phases. Last week I got 2 bags full.

I have been using berries for smoothies, and so my supply has been depleted a bit. Which means I will just be taking another bag with me again tonight.

I know I must have looked quite insane standing on the side of the road in the pouring rain, picking blackberries. To me it is worth it, this is part of the reason I moved to the PNW and I was ecstatic! I adore the rain, love moss, and just come alive with the weather is like this!

Last night I managed to get enough berries to make blackberry cobbler which is a summer favorite of mine. I haven’t had it in ages and have been craving that warm summer sweetness.

Blackberry Cobbler

Ingredients:

• 5 C. Blackberries
• 1 C. Coconut Sugar
• Juice of Half a Lemon
• 2 T Arrowroot Powder

Topping:

• 4 Pastured or Backyard Eggs
• 1/4 C. Virgin Coconut Oil
• 1/3 C. Coconut Sugar
• 1 tsp Vanilla
• 1/4 tsp Sea Salt
• 1/2 C. Coconut Flour
• 1/4 tsp Baking Powder
• 1 tsp. Cinnamon

Method:

1. In a medium sized pot, combine blackberries, lemon juice and coconut sugar. Heat over a medium high flame until the berries begin to give off some of their juice. Sprinkle the arrowroot powder over the berries and stir to combine, set aside.
2. Preheat oven to 400° F.
3. In a small mixing bowl sift or whisk together the dry ingredients.
4. In another bowl, whisk together the eggs and vanilla.
5. Melt the coconut oil over very low heat and then combine with the egg mixture.
6. With a fork, mix together the wet and dry ingredients until you get a wet batter. If it is too dry, add more coconut oil.
7. Pour berry mixture into a casserole dish or dutch oven. Spoon the batter over the top of the berries. Do not worry if it seems to be a little dry as it will soak up some of the berry juice.
8. Bake for 40 minutes or until the batter is crusty and the berries thick and bubbly.

*I strained off some of the blackberry liquid before I added in the arrowroot powder. I like a thicker cobbler, and also wanted to make blackberry syrup for pancakes this weekend ;-) This is just an optional step though.