My blog, He won’t know it’s paleo, is dedicated to my very non-paleo and gluten-loving husband, Chris, who didn’t know he was eating paleo for the first 6 months I cooked this way. Now that I’ve come clean, I can always trust Chris to give me often-too-honest reviews of my recipes. My criteria for posting is this: If Chris doesn’t approve, I don’t publish it.
As for me, I’m a wife and a momma of three. I found out in the spring of 2013 I also have Celiac disease and Hashimoto’s thyroid disease. I went gluten free and it helped tremendously, not enough. I heard paleo is great for autoimmune issues, so I began eating paleo a few months later. Paleo helped even more, although I continued to have occasional flare-ups. And then, (as if my diet wasn’t limited enough), I heard about the autoimmune protocol (AIP) and hesitantly decided to give it a try.
The autoimmune protocol has been a godsend, but it’s no secret that eating gluten-free, grain-free, dairy-free, soy-free, nut-free, seed-free, nightshade-free, egg-free and chocolate-free (is there anything left? You bet!) can be pretty boring. My goal is to spice up the AIP diet with nutrient-dense, beautiful and delicious foods for everyday life.
My husband Chris loves gluten. He loves bread, cereal and all things grain-filled. When I started eating paleo, and then the autoimmune protocol, I pretty much rocked his world. So you can imagine why winning him over to my AIP recipes is my proudest accomplishment in the kitchen.
Now, I’m a big believer in nutrient density. Eat your grass-fed beef and veggies before you chow down on your AIP treats. But I also believe if you can make the occasional AIP-friendly treat, you will lose the desire to cheat or reintroduce too soon. I speak from experience here. (And my kids love me more, too.)
So, without further ado, here is a delicious blackberry cobbler recipe. It’s ready to eat in under an hour, filled with healthy berries, and is a cinch to throw together.
I think you are going to love it.
- Prep time: 15 minutes
- Bake time: 35 minutes
- Oven temp: 300
- 1 – 12-oz package blackberries
- 2 tbsp coconut oil, plus more for greasing
- 3 tbsp water
- ¼ cup arrowroot flour
- ¼ cup coconut flour
- ¼ cup honey
- ¼ tsp salt
- ¾ tsp baking soda
- 1 ½ tsp lemon juice
- Preheat oven to 300. Lightly grease an 8×8 baking dish with coconut oil.
- Spread blackberries evenly in bottom of pan.
- Mix remaining ingredients on medium speed until combined. Spread over blackberries.
- Bake for 35-40 minutes, until entire top is golden brown.