Each week I get a delivery of produce from our local CSA. It is all organic, and gorgeous, and delicious. I look forward to Wednesdays to see what I’m going to find in my box. This week I added 30 pounds of peaches to my order. I’ve had two giant boxes of peaches on my counter for two days. Waiting for the peaches to ripen has been hard for me- I’m impatient! Today they were perfect, so I spent the entire day in my kitchen on peach duty. I sliced some and froze them for smoothies, I sliced some and canned them to enjoy later in the year, I made a batch of jam, threw some in the dehydrator and made a cobbler. Serrano pepper peach compote is next on the agenda!
A couple of weeks ago I made the decision to go gluten-free. At least for a while. After a bunch of reading, I discovered gluten intolerance is quite common, though most people don’t realize it’s a problem for them. In an effort to get to the bottom of why I frequently have days when I feel blah and like my brain is under water, I’ve been avoiding gluten like the plague. But, with 30 pounds of peaches a cobbler is a must! This one is made with coconut flour, which happens to be gluten-free. I’ve baked with it only a few times, so I’m still getting the hang of it, but you should know that it cannot be used with the same baking ratios as wheat flour. So, if you’re interested in trying it out in other places you’ll need to find some recipes written specifically to include coconut flour. It has a light, slightly sweet flavor, is high in fiber and high in protein, making it a more nutritious option than wheat flour.
Coconut Flour Peach Cobbler
1/2 cup apple juice, pear juice or water (I used this.)
2 tablespoons arrowroot powder gluten-free cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
a pinch of sea salt
In a large saucepan, combine ingredients. Bring to a simmer, whisking constantly and continue to simmer until thickened. Then add:
4 cups sliced fresh peaches
1/2 cup almond meal (Optional. You could substitute sliced almonds)
Continue to stir until well combined.
Pour peach mixture into an 8×8 glass baking dish.
For the topping, stir together in a small bowl:
4 eggs
1/4 cup melted coconut oil
Then add:
1/3 cup raw sugar
1/2 cup coconut flour
1/2 cup coconut milk
Stir together until smooth. It should be a little thicker than pancake batter. Pour the batter over the peach mixture in an even layer.
Bake at 400 degrees for 40 minutes, or until golden brown and bubbly.
Serve warm with a little coconut milk over the top, or with vanilla ice cream.
The coconut milk called for in the recipe, is it the canned coconut milk or the processed coconut milk in the carton?
Any kind would work, but I prefer to make my own.