I’m at my in-laws right now in the midst of packing REALLY quickly to go back up to what is apparently the Ramp capital of the world in Richwood, WV. I did a shoot up there yesterday and left some things behind which are compelling me to return immediately. So, this morning is rushed coffee, a stop by the grocery store for food I can munch on the way, and then my father-in-Law Tim and I are going to hit the road. There are no radio stations, except emergency AM, up in this part of West Virginia. Spring hasn’t quite hit yet. The sky is crisp blue cut through by the occasional cloud, and the air is cool. The trees are still bare and leafless. It’s like going backwards in time to see the hours before the first blooms burst.
In case you’re wondering, ramps grow there like grass on the hillside.
This cobbler is, really, half porridge half cobbler. It crisps up on the edges and warms through the middle. The fruit melds together with honey and the whole thing just melts in your mouth. It tastes like the most luxurious breakfast pie. But of course in true hippie dip fashion it’s way wholesome and high vibe. So please forgive the fact that this isn’t “cobbler” in the traditional sense. It’s just GOOD and that’s all I’ve got!
- 1 cup frozen raspberries
- 1 cup frozen mango, chopped roughly
- ¼ cup honey (or maple syrup)
- 1 cup almond meal
- ¼ cup hemp hearts
- ¼ cup tapioca starch
- ¼ cup sunflower seeds
- 1 tsp baking powder
- 1 tablespoon chia
- 1 tablespoon psyllium husk (powdered and whole are both fine)
- pinch fine sea salt
- ¼ cup honey
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- full fat coconut milk, to serve
- Preheat the oven to 350F.
- In a small-medium oven-safe baking dish (mine is a vintage pyrex about 7.5 inches across, 3.5 inches deep), combine the raspberries, mango, and honey.
- In a separate medium mixing bowl, combine the almond meal, hemp hearts, tapioca starch, sunflower seeds, baking powder, chia, psyllium, and pinch salt.
- Combine the honey, coconut milk, and vanilla until well mixed in a small bowl, then add to the dry mix. Stir to combine.
- Pour the batter over the berry/mango mix.
- Bake 30-35 minutes, until the edges are golden brown and the porridge is hot all the way through.
- Let cool 5-10 minutes before serving. Serve with coconut milk poured over top. Enjoy!