Orange, maple and almond cobblers
6 oranges, peeled and sliced
⅓ cup (80ml) maple syrup
2 teaspoons vanilla extract
¾ cup (100g) white spelt flour
2 teaspoons baking powder
¼ cup (25g) LSA+
⅓ cup (75g) raw caster (superfine) sugar
50g cold unsalted butter, chopped
½ cup (125ml) buttermilk, plus extra for brushing
¼ cup (20g) flaked almonds coconut yoghurt, to serve
Preheat oven to 220°C (425°F). Place the orange, maple syrup and vanilla in a medium bowl and toss to combine. Divide the orange mixture between 4 x 2-cup-capacity (500ml) ovenproof dishes. Place on a baking tray and cook for 20 minutes or until the oranges are starting to turn golden.
Place the flour, baking powder, LSA, sugar and butter in a medium bowl and rub the mixture together with your fingers. Add the buttermilk and mix until just combined. Spoon the topping over the orange mixture, brush with the extra buttermilk and sprinkle over the almonds. Reduce oven temperature to 180°C (350°F), place the dishes on a baking tray and cook for 20 minutes or until golden. Serve with yoghurt. MAKES 4.
+ LSA is a ground mix of linseed, sunflower seeds and almonds and is available from health food shops and supermarkets.