Scale
Ingredients
- 4 cups mixed tomatoes cut into similar-sized pieces (leave cherry tomatoes whole)
- 1 tbsp olive oil
- ½ tsp sea salt
- Pinch of red pepper flakes
- ½ tsp granulated garlic
- Zest of 1 lemon
- 1 heaped tsp whole coriander seed
- 1 ½ cup all-purpose flour (you can use a gluten free baking mix here as well)
- ¼ tsp sea salt
- 1 ½ tsp baking powder
- 6 tbsp solid coconut oil
- ½ cup cold coconut milk
- Coarse sea salt for sprinkling on top (optional)
Instructions
- Preheat your oven to 375 degrees. In either a pie dish or a quart-sized baking dish, toss together the tomatoes, olive oil, ½ tsp of salt, red pepper flakes, garlic, and lemon zest. Set this aside while you work on the biscuit topping.
- In a dry sauce pan set over medium heat, add the whole coriander seeds. Toast the seeds in the pan for no more than a minute, then remove them and grind them up either in a spice grinder or mortar and pestle. Add the ground coriander to a bowl along with the flour, ¼ tsp salt, and the baking powder. Whisk to combine then add the solid coconut oil. Using a fork, begin to work the oil into the flour until it looks sandy and crumbly. Pour in the cold coconut milk. Using a spoon or a spatula, begin to mix the milk into the flour until you have a shaggy looking biscuit dough.
- Add dollops of the biscuit dough over the top of the tomatoes. If needed you can gently flatten out the top of the dough with damp fingers. Sprinkle the dough with coarse sea salt (optional). Bake the cobbler at 375 degrees for 45 to 50 minutes or until the tomato juices are bubbling and the biscuit top is golden. Cool for at least 10 minutes before serving.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
