GLUTEN, DAIRY, EGG FREE PEACH COBBLER

PEACH COBBLER

Hubby has been asking me to try and make some more of my kind of food. I have food allergies and am sick of eating the same 6 foods. He has been slowly moving over to allergy eating with me, even though he doesn’t need it.

We made a quick little holiday to Washington this weekend and brought back these honkin peaches. As you can see from picture they are so Big, Sweet, Delicious.

Hubby, a bit concerned that they would go bad if we bought so many(now that there is just the two of us). I can always share with the kids or eat more. In this case it will be to cook and cook and cook peaches.

 

These Washington Peaches were so big they filled my hand.

 

2 weighed 1.64 pounds.

 

Peach cobbler make over.

½ c almond flour,
½ c tapioca flour.
1/8 tsp each of cream of tartar, baking powder, salt (I use sea or Himalayan salt).
I mix all the dry ingredients together and leave set till peaches are done.

     

Adding my Pretend Butter. I use Smart Balance because I am allergic to Dairy.

 

Stewed peaches
1.5 pounds of peaches. (You can use how ever many you need to fit your family.)
1/3 c + 1/6 c sugar. I use ZUKLA MORENO SUGAR. (Non GMO)
2 c water for stewing peaches
I dice peaches into large bite size pieces. Cook until tender and starting turn nice and mushy. Stir frequently.

 

Mix the stewed peaches into the flour mixture. Stir the peaches in gently into flour mix just until it is wet. Throw it into the oven at 350* for 40 minutes or till done.

 

My finished Product.

I will add some 1/2 c oat flour the next time as I think it had just a bit to much liquid.

Hubby was not nearly as pleased as he was with my Marbled Peanut Butter Bars. I had to agree as a Double Chocolate Fudge Bar is way better then a Peach Cobbler.

You all have a great and happy day.

Valerie

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