Mixed Fruit Cobbler
1 cup gluten-free oat flour
3/4 cup brown rice flour
1 teaspoon baking powder, divided
1/2 teaspoon baking soda
6 tablespoons soy-free non-hydrogenated vegan buttery spread (like soy-free Earth Balance)
1 cup plus 1 tablespoon turbinado sugar, divided
1/2 cup applesauce
1/2 cup rice milk
1 teaspoon gluten-free vanilla
6 1/2 cups fruit (peaches, blackberries and blueberries, combined)
2 tablespoons tapioca starch
Preheat oven to 350.
In a medium bowl, combine oat flour, brown rice flour, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda.
Whisk together well and set aside.
Beat buttery spread and 3/4 cup turbinado sugar.
Add rice milk and vanilla, blend well.
Add flour mixture, blend well.
Set batter aside.
In large baking dish, combine fruit with 1/4 cup turbinado sugar and tapioca starch.
Drop batter by the spoonful over fruit mixture.
Sprinkle batter with 1 tablespoon of turbinado sugar.
Bake for approximately 1 hour, or until fruit is bubbly and cake batter is cooked through.
Top with vanilla coconut-milk based ice cream.
Kim and Megan