Flourless Fruit Cobbler

​This morning I showed a friend how to make Nut Mylk with Almonds, Cashews and Sunflower Seeds.  After I had strained the Mylk, I had about 1 cup of pulp left over.  
Yesterday I found a recipe online for a grain-free Peach Cobbler.  Never having made any kind of cobble before, this evening, I decided to try using the left over Nut Mylk pulp to make the cobbler dough.  The yummy result of the experiment: a  delicious diabetic friendly dessert!!!
No sugar. No flour. No dairy.  And not just for diabetics either.  

---

INGREDIENTS

Fruit Layer:
3 cups berries OR Sliced Mangoes OR Peaches 
1Tablespoon  Xylitol OR Coconut Sugar OR 1/2 T of each OR to taste.
1/2 teaspoon Arrowroot powder

Cobbler Layer
1/2 cup unsweetened Almond Milk  
1/2 cup Almond Flour
OR 
1 cup Nut Mylk Pulp
1/4 cup Almond flour
​
1/4 cup Coconut Oil
1/2 teaspoon Vanilla Extract 
1/3 cup Arrowroot Powder
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Sea  salt or Himalayan salt

DIRECTIONS
Preheat over to 375F
Grease a 9" glass pie pan or square baking dish with coconut oil.
In a medium bowl, combine all ingredients for the fruit layer.
Pour and spread the fruit layer evenly into the prepared pie pan or dish.
In a separate bowl, combine all cobbler ingredients.
Place large spoonfuls of cobbler mature over the fruit layer.
Bake for 30 minutes until the fruit layer is bubbly. 
Check the cobbler layer by inserting a toothpick. It should come out clean. 
Remove from oven and allow to cool slightly before eating.