Blueberry Almond Cobbler - gluten, dairy, sugar free

This is a recipe cobbled together from my love of recipe creating and the call for a wheat, dairy, and processed sugar free dessert one day.

It was unanimously voted edible, much to my relief, and I've even heard tales of it's even being dubbed delectable.  

Remember, if trying it's worth for yourself, that the below measurements are only approximate (and the ratio should fill one 9x13 baking pan) - I hardly ever measure anything when cooking, and never when going freestyle.

At times this is to my advantage, and at others... Well.  Learning from your own mistakes is the most effective way, right?  

Of course right!

Gluten, Dairy, Sugar free 

Blueberry Almond Cobbler

5 C. rolled oats, soaked in equal parts water + 1 tsp. lemon juice overnight. (this step reduces the level of phytic acid in the oats and makes them the perfect consistency for a crust)

3/4 C. raw honey

3/4 C. coconut oil

1 tsp. vanilla

1 Tbs. cinnamon

2 tsp. ginger

1/2 tsp. nutmeg

1 Tbs. baking powder

1 tsp. salt

4 C. blueberries

2 C. chopped almonds

1/2 C. raw honey

Mix blueberries, almonds, and 1/2 C honey together and set aside.  Combine all other ingredients and pour in a baking dish, spreading blueberry mixture over the top.  Bake at 350 for approx... let's say 20 minutes. Our propane regulator is acting up and it took mine, well... two hours to bake.  Yes.  I think twenty minutes should do it.  But don't pick up a good book, because you may not be able to put it down in time.  I wonder how I know that.

Remove from oven.

Stack the forks, pull out the plates, and call the gang over!

Or just curl up with an excellently large book on a rainy day and skip that last step.  You're set for hours.