Gluten Free Peach Cobbler

Gluten Free Peach Cobbler

Ingredients:

4 16 oz bags of no added sugar frozen peaches

2 tbsp lemon juice

1 cup Agave

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 cup  Bob’s Red Mill Gluten Free All Purpose Baking Flour*

2 cups additional Bob’s Red Mill Gluten Free All Purpose Baking Flour**

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp salt

1/2 cup soy free vegan butter (or another type you’d prefer)

2 beaten eggs***

1/2 cup Agave

1 1/2 tsp xanthan gum

Baking Instructions:

1.  Preheat your oven to 350 degrees.  Lightly coat the bottom of a 11 x 15 pan with an oil such as grapeseed or safflower oil.  (You can use vegan butter or another type of oil or Pam spray if you prefer.)

2.  Put the peaches into a very large mixing bowl and toss with the lemon juice.

3.  Blend together the Agave, cinnamon, nutmeg and ginger.  Coat the peaches with the mixture.

4.  Sprinkle the flour over the peaches and toss to coat.  Carefully put the peaches into your prepared pan.  Set aside.

5.  Mix the flour, baking powder, cinnamon, nutmeg, ginger and salt.

6. Cut in the butter using a pastry blender or with a couple of forks or knives until the flour mixture is crumbly.

7.  Mix the beaten eggs with Agave and add to the flour mixture, mixing just until everything is moistened.

8.  Sprinkle the xanthan gum evenly over the batter and mix in well.

9.  Drop the batter by small spoonfuls on top of your peaches.  It will not completely cover the peaches, but don’t worry, because the batter will spread when it is cooking.

10.  Bake for 50 minutes or so until the the topping has spread, is golden brown, and fully cooked through, which means it’ll be firm to your touch and not soft in the center.

100% whole wheat flour can be substituted if you don’t need it to be gluten free.

** 100% whole wheat flour can be substituted if you don’t need it to be gluten free.

*** If you’re not making it gluten free and need to omit eggs, you can mix 2 tablespoons of ground flaxseed with 6 tablespoons of water.  Let it sit for 5 minutes, and then add it in place of the eggs.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s