This all started with a trip to the local vegetable stand...
There were so many peaches there and they smelled incredible! They were absolutely beautiful too...all fuzzy and cute. I couldn't resist them! I chose white peaches this time. I haven't had them in forever. The illustrator and I have been eating the peaches like crazy, but we knew exactly what special treat we wanted to make with these summer jewels!
Peach cobbler, of course! I made two this time. A gluten free version (above)...
and a gluten full version (above). Since I used fresh peaches this time instead of canned or frozen, I made a little change so I thought I would share both versions...two for one!
Normally, I would load mine up with dairy free ice cream, but I didn't have any so I spooned a little almond milk on top to make it extra gooey and delicious!
Gluten Free Fresh Peach Cobbler (serves 6)
1/2 cup white rice flour 1/2 cup brown rice flour 1 1/4 cups almond milk, reserve 1/4 cup 1 TBSP Smart Balance Light 1/3 cup raw sugar 15 drops NuNaturals vanilla stevia (or an extra TBSP of sugar + some vanilla) 1 TBSP baking powder pinch of salt 2 medium peaches (or 12 oz.), peeled and sliced 1 tsp raw sugar Soak the rice flours with the almond milk and place in the refrigerator. (I did 4 ½ hours but I would imagine you could do this as long or as you like). Preheat the oven to 350 degrees. Put the Smart Balance in an 8 x 8 pan and place it in the oven to melt.
Next add the sugar, stevia, baking powder and salt to the flour mixture. Spray a little cooking spray in the pan on the sides to prevent sticking. Pour the batter into the prepared pan. Slice peaches to the size you like. Add the peaches to the top of the batter. Pour the remaining almond milk on top of the batter and sprinkle with 1 tsp sugar. Bake for 40 to 45 minutes. Serve warm with a scoop of your favorite frozen vanilla treat.
Fresh Peach Cobbler (serves 6)
1 TBSP Smart Balance Light 1 cup white wheat flour 2/3 cup raw sugar 1 1/2 TBSP baking powder pinch of salt
1 1/4 cups almond milk, reserve 1/4 cup 5 drops NuNaturals vanilla stevia (or an extra TBSP of sugar + some vanilla) 2 medium peaches (or 12 oz.), peeled and sliced 1 tsp raw sugar Preheat the oven to 350 degrees. Put the Smart Balance in an 8 x 8 pan and place it in the oven to melt.
In a bow, combine the flour, sugar, baking powder and salt. Next pour the almond milk and stevia into the flour mixture and mix well. Spray a little cooking spray in the pan on the sides to prevent sticking. Pour the batter into the prepared pan. Slice peaches to the size you like. Add the peaches to the top of the batter. Pour the remaining almond milk on top of the batter and sprinkle with 1 tsp sugar. Bake for 40 to 45 minutes. Serve warm with a scoop of your favorite frozen vanilla treat.
Question...what do you consider to be local foods? The illustrator asked the man at the farm stand if everything there was local. He said, "Yes, it's all from the South". When you see local, do you think within your state or your region? I guess I always thought state, but I can see how region could be considered local too.
I'm sharing this on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday. Labels: cakes, gluten free, ice cream/pudding |
I think it depends on where you are, mostly because some states are so small! Also, where I live in Pennsylvania I am MUCH closer to New Jersey and Delaware than I am to the western part of the state, so I'm going to go with region.