Stir whole wheat pastry flour, baking powder, baking soda, and salt. Add the cold coconut oil and use your fingers to combine the mixture until small crumbs form. In a separate bowl or liquid measuring cup, whisk almondmilk and lemon juice. Gradually add almondmilk to the dry ingredients and stir until just combined. Flour your hands and knead the dough 4 or 5 times. Divide dough into 6 pieces, handling as little as possible. Flatten one piece of the dough and place it on top of the berries in the baking dish. Repeat with remaining dough. Brush biscuit topping with olive oil and sprinkle with cane sugar if desired. Transfer to the oven and bake 1 hour, or until the biscuit topping is golden. Cool cobbler in the baking dish on a wire rack for 5 minutes before serving. Serve with vegan ice cream or yogurt alternative and fresh mint if desired.
Opt for organic cane sugar if you want to ensure this recipe is vegan.
Use cold coconut oil and cold almond milk to maintain the integrity of the biscuit dough. I put my coconut oil in the freezer right before I start prepping the recipe.
Adapted from Sally’s Baking Addiction and Minimalist Baker.
This recipe originally appeared on GratefulGrazer.com.