Red Raspberry Cobbler (Dairy Free) - cooking recipe

Ingredients

FOR THE FRUIT LAYER
4 (10 ounce) bags frozen raspberries (thawed)
3/4 cup raw sugar
3 tablespoons granulated tapioca
1 tablespoon arrowroot flour (or other starch thickener)
1 pinch nutmeg (optional)
2 tablespoons cold vegan margarine
FOR THE TOPPING
1 1/2 cups white spelt flour
1 tablespoon arrowroot flour
1 teaspoon non-aluminum baking powder
1 pinch sea salt
1 medium egg
2/3 cup coconut milk coffee creamer
1 teaspoon vanilla extract

Preparation

FOR THE FRUIT LAYER:.
Put all the thawed raspberries in a buttered 9\" baking dish.
Sprinkle with the sugar, nutmeg, tapioca and arrowroot flour. Dot with the cold vegan margarine. Set aside and prepare the topping.
FOR THE TOPPING:.
In a food processor combine the spelt flour, arrow root flour, baking powder, egg, coconut creamer and vanilla extract.
Pulse until just combined. It won't matter if there are still a few chunks of margarine here and there. Don't over process!
Drop by spoonfuls on to the prepared fruit.
Sprinkle with 1/2 teaspoons sugar.
Bake at 350'F for 30-40 minutes. The top crust should be golden.
Serve warm.
Bon Appetit!