Thursday 14 December 2017

Blueberry crisp rice cobbler

Blueberry crisp rice cobbler
Blueberry crisp rice cobbler

Seaweeds are not just for savoury dishes. Prannie makes this with blueberries from Derryvilla Blueberry Farm ( in Co Offaly - and they are in season now.

Blackcurrants can be used instead, and Prannie says this dish also works well using rice milk and spelt flour. Uses nori. Serves six.


125g (4½oz) rice flakes

225ml (8fl oz) milk or rice milk

55g (2oz) butter, softened

80g (2¾oz) plain flour

50g (1¾oz) walnuts, roughly chopped

40g (1½oz) ground almonds

25g (1oz) flaked almonds

½ tsp arrowroot

75g (2½oz) brown sugar

2 tsps vanilla extract

¼ tsp allspice

2 tbsps nori, flaked or finely ground

1 tbsp lemon juice

250g (9oz) blueberries

1. Soak the rice flakes in a bowl in the milkor rice milk for about 30 minutes, until softened. Pre-heat the oven to 190°C/375°F/Gas Mark 5, and grease a 25-30cm (10in-12in) flan dish.

2. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the walnuts, ground and flaked almonds, arrowroot and sugar and mix well.

3. Stir in the rice flakes, then add the vanilla extract, allspice, nori and lemon juice and mix gently together, then spoon half the mixture into the flan dish. Scatter the blueberries on top and spoon over the rest of the mixture. This keeps the blueberries from drying out during baking.

4. Bake in the oven for 20 minutes or until golden, then serve with natural yogurt, custard or cream and fresh blueberries.

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