Apple Walnut Cobbler

Filling:

5 tablespoons maple syrup

1 tablespoon arrowroot powder*

2 teaspoons fresh lemon juice
Dash salt
5 cups apple slices, unpeeled or peeled (about 2 pounds)
1/2 cup walnuts, chopped, toasted, and cooled

Topping:

1/2 cup quinoa flour
2 tablespoons dark whole cane sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
3 tablespoons canola oil
3 tablespoons maple syrup
6 tablespoons coconut milk
1 teaspoon vanilla extract

Position a rack in the middle of the oven and preheat to 350 degrees. Lightly oil a 9-inch deep-dish pie pan or 2-quart baking dish.

To make the filling, mix the maple syrup and arrowroot in a large bowl until well blended. Add the lemon juice and salt. Add the apples and toss until coated.

To make the topping, combine the quinoa flour, dark whole cane sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl, and stir to mix.

Combine the oil with 1 tablespoon of the maple syrup in a small bowl. Add the coconut milk and vanilla, and mix until well blended. Pour into the flour mixture and mix until a soft dough forms.

Spoon the topping over the fruit and bake for 25 to 35 minutes, until the topping is firm and the fruit is bubbling. Remove from the oven and brush with the remaining 2 tablespoons maple syrup. Cool about 5 minutes and serve warm from the baking dish.

* You can also substitute arrowroot powder for tapioca flour/starch

Read more at http://www.vegkitchen.com/recipes/apple-walnut-cobbler-wheat-free/#PgzRbrfk0cvRIGxB.99