1 teaspoon of yeast dissolved in 2 tablespoons warm water
¼ cup coconut milk (or Cashew Cream). (See recipe below)
½ teaspoon salt
2 teaspoons sugar
1/3 cup plus 1 tablespoon whole wheat pastry flour
1/3 cup unbleached white flour plus a bit more for kneading
Place dissolved yeast and coconut milk or cashew cream in a mixing bowl.
Add the salt, sugar, and the whole wheat flour.
Stir to mix and then add the white flour, continuing to stir and then knead with hands into a ball of dough that can be handled.
Place dough on a floured surface and knead for 1 or 2 minutes, adding more flour as needed until you have a smooth ball.
Roll out the ball into a 9-inch square. Gently roll the square of dough up onto the rolling pin, and unroll it on top of the hot fruit that you have prepared. Adjust the sides of the dough to fit the pan, trimming if necessary. Pierce the dough with a fork or sharp knife in several places to allow the steam to escape while baking. Be creative and take the trimmed off dough to make little crackers. Don’t let them burn while baking!
Cover the cobbler with a towel and let rise in a warm place until double in size (about 45 minutes to an hour).
Place raised cobbler in preheated oven (350 degrees). Bake for 30 minutes or until golden brown.
Cashew Cream Recipe: 1 cup raw cashew nuts and 1 cup water. Place in blender and blend on high for 2 minutes until smooth. Freeze what you don’t need. Almonds or other nuts may be used if color is not an issue.
Variation for cobbler crust:
This crust can also be rolled into a circle for a pizza pan.
Let rise and bake. Use for a fruit pizza or traditional one.
Also, this crust can be used for calzones and sweet rolls.