COLLAGEN PROTEIN CHERRY COBBLER
If you love cherries, here's a healthy easy dessert for you! This Collagen Protein Cherry Cobbler has a buttery crumb base with juicy sweet cherries inside. It's best topped with your favorite vanilla ice cream (I used lactose-free vanilla, but you could use protein ice cream too!). Either way, it's a dreamy summer treat! This cobbler just so happens to be gluten-free, dairy-free, and egg-free. You might also like my Mixed Berry Protein Crisp ;)
Did you know? Cherries are quite anti-inflammatory! One scientific review found that eating cherries reduced inflammation and markers of oxidative stress in the majority of studies. (source)
Baking with collagen
I just love baking with collagen because it's virtually flavorless, dissolves easily, and adds tenderness to baked goods. Collagen can also make baked goods "gooey" in higher amounts. Due to the unique attributes of collagen, you cannot substitute collagen for whey or plant protein without drastically changing the end product. However, you can usually omit the collagen in recipes that call for it without other modifications.
My favorite collagen to bake with is flavorless LIV Body Marine Collagen. You can use my code "NOEXCUSES" for 20% off all LIV Body products! Marine collagen is more bioavailable and highest in Type I collagen, the type we need most.
You should be able to use another brand of collagen but not all brands are created equal.
For this recipe, I used my favorite gluten-free baking flour! You can totally swap it for all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), organic oat flour (oats blended into flour), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour.
For this cobbler, I used my favorite organic stevia blend! It’s twice as sweet as sugar with no bitter aftertaste. If your stevia tastes bitter, it’s because they used the bitter part of the stevia leaf (it's probably cheap). Feel free to substitute the stevia blend for twice as much (three-quarter cup) baking stevia, granulated erythritol, monk fruit blend, or any granulated sugar like coconut sugar. If using stevia extract or drops, refer to the brand-specific conversion chart.
Fresh versus frozen cherries
Fresh pitted cherries are hard to find, so I went with frozen here. Either will work, but frozen do tend to release a lot more liquid and may need to simmer longer to thicken. Cherries are also one of those fruits you should buy organic due to the pesticide levels on conventional cherries.
Other ingredients you'll need are unsweetened almond milk (any milk will do), lemon juice, baking powder, and pure vanilla extract.
This recipe also calls for vegan buttery spread, which you can substitute for unsalted butter or coconut butter. The vegan buttery spread I use combines sustainable palm fruit, non-GMO canola oil, flaxseed oil, olive oil, and soybean oil. Many people question...
Is canola oil healthy?
Canola oil is a processed oil, but some brands are actually expeller-pressed without the use hexane or other chemicals. These are concerns I often hear with canola oil: that it's a "zombie crop" derived using toxic chemical solvents. Not always the case!
Another concern that I hear often is that canola oil is inflammatory. Canola oil typically has a 2:1 ratio of inflammatory omega-6 to anti-inflammatory omega-3. To put that into perspective, the ideal ratio is 4:1, but with our inflammatory modern diets, we get closer to 18:1. So in my mind, canola is not "unhealthy" especially in combination with anti-inflammatory oils like avocado, flax, and olive.
Anyway, here's the recipe for this yummy Collagen Protein Cherry Cobbler! Let me know if you try it :)
This post contains affiliate links and is sponsored by LIV Body.
Collagen Protein Cherry Cobbler
This Collagen Protein Cherry Cobbler has a buttery crumb base with juicy sweet cherries inside. It's best topped with your favorite vanilla ice cream. A dreamy summer treat that's gluten-free, dairy-free, and egg-free.
1/4 cup vegan buttery spread (or unsalted butter)
1 cup gluten-free baking flour*
6 tbsp. calorie-free sweetener* (I used one that's twice as sweet as sugar)
- 1 tsp. baking powder
1/4 tsp. salt (optional)
1 cup unsweetened almond milk (or milk of choice)
3 cups dark sweet pitted cherries, fresh or frozen
1/2 cup (60g) flavorless collagen protein powder (optional, I used LIV Body Marine Collagen, code NOEXCUSES for 20% off)
3 tbsp. calorie-free sweetener* (I used one that's twice as sweet as sugar)
- 1 tbsp. lemon juice
- 1/2 tsp. pure vanilla extract
*See blog post above for substitutions.
Add buttery spread to a 1-1.5 quart casserole or baking dish. Place in cold oven and preheat to 350 degrees F.
Add three cups of fresh or frozen sweet pitted cherries to a saucepan over medium heat and bring to a boil.
Whisk in collagen powder then reduce to a low simmer and add sweetener, lemon juice, and vanilla.
Let bubble gently over medium-low heat for 15 minutes until thickened.
Meanwhile, whisk together flour, sweetener, baking soda, and salt (not collagen) in a medium mixing bowl.
Add milk to dry ingredients and mix into a batter.
Remove casserole dish with melted butter from oven and pour batter over top. Gently whisk batter into butter.
Add dollops of thickened cherry mixture over the entire top of the batter, then return to the oven to bake for 35-40 minutes until golden brown on top.
Serve hot with your favorite vanilla ice cream!
Calories (per serving, including optionals): 224kcal, Fat: 6.4g, Sat fat: 1.7g, Carbs: 29g, Fiber: 2g, Sugar: 9g, Protein: 11g, Sodium: 244mg
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