Strawberry Cobbler with Aquafaba Whipped Topping

This can obviously work for any fruit but I had some delicious strawberries from our local farm, Boozer Farms so I had to make it.  The recipe is from Straight Up Food but I changed some things around.  I like that it's full of real food and not processed junk.  I used a store bought coconut whipped topping (yes, it's processed, I know) but if you don't like coconut, I'm including a recipe below to use aquafaba to make an unprocessed whip that is also awesome.

Strawberry Cobbler

For the biscuit topping:
1/2 cup non-dairy milk
2 ounces pitted dates (3 or 4 medjool or 7 Delget Noor), chopped
1/2 cup persimmon pure (or 1/2 ripe banana, sliced)
1 tsp vanilla extract
1 1/2 c old fashioned oats (or gluten free)
1 1/2 tsp baking powder
1/4 tsp cinnamon

For the fruit sauce:
1/2 cup juice (I used juice from a blood orange)
1/2 cup water
2 ounces pitted dates (3 or 4 medjool or 7 Delget Noor), chopped
2 TB lemon juice
1/4 cup old fashioned oats
1/2 tsp cinnamon

The fruit:
4 cups strawberries, chopped or any other fruit

1.  To start the biscuit topping, place the milk, dates, persimmon puree (or banana) and vanilla in a small bowl and let sit for 15 minutes to soften the dates.
2.  Preheat oven to 375 and set aside an 8x8 baking dish.
3.  Grind the oats into a flour.  Make sure you have a total of 1 3/4 cup oat flour when done.
4.  Chop the berries and place in a medium sized bowl.
5.  To make the fruit sauce, place the water, juice, dates, and lemon juice in blender and blend until smooth.  Add 1/4 cup oat flour and the cinnamon and blend again until smooth.
6.  Pour fruit juice into the bowl of berries and toss.  Spread evenly in the dish.
7.  Finish the biscuit topping by whisking the remaining oat flour, baking powder and cinnamon together in medium bowl.
8.  Pour soaking ingredients in a blend and blend until smooth.  Add to dry ingredients and mix well.
9.  Spread batter over the fruit and sauce evenly.  Bake uncovered for 30 minutes or until topping is lightly browned.


Whipped topping

Aquafaba is the liquid that comes from cooking garbanzo beans.  I know, I thought it sounded crazy and a little gross at first but it turns out to be a cool experiment.  I found that using the liquid from a can of beans works better for this recipe than using liquid from cooking the beans yourself.  You can google Aquafaba Whipped topping and get many versions using various ingredients but I usually have all this on hand.  This comes to you from Fork over Knives.

1/4 cup aquafaba (1 15 oz can yields 1/2 cup)
1 TB pure maple syrup
1 tsp pure vanilla extract

Drain the liquid from a can of No Salt Added Garbanzo beans.  Use the beans to roast as a snack or as a topping on salad.  Combine the liquid, syrup and vanilla in a mixing bowl and beat with a hand mixer on high speed until foamy.  It will take a good 5 minutes until stiff peaks form.  It it not really good left over so eat it all in one sitting 😁