The past six months I pretty much just quit baking entirely. It felt too complicated to even think about baking without wheat flour. I focused on learning to cook meals with a focus on meats and veggies and fruits - difficult when pasta has been a staple for most of your life! But now I'm starting to want to experiment with alternative methods of baking, because I've always loved baking and I miss it! This year Gabe's birthday request was "Peach cobbler with vanilla ice cream" and it was a perfect opportunity to try something new.
I read over two recipes as base ideas and jumping off points: Elena's Grain-Free Peach Crisp and Chantal's No-Wheat Blackberry and Peach Cobbler. But I departed rather significantly from both of them, so I think I can reasonably say that this particular recipe is my own.
Wheat Free Peach Cobbler
8 cans peaches, drained (save the juice for smoothies!)
1 tablespoon lemon juice
1 tablespoon vanilla
6 tablespoons arrowroot powder
1 cup almond flour
1 cup oat flour
1 cup chopped walnuts
1/4 cup sucanat
1/2 teaspoon salt
1/4 cup butter
1 egg
milk to bring batter to cobbler consistency (sorry, I really didn't measure this; if you've made cobbler before you will know when it is right - soft but not runny)
Directions:
Preheat oven to 350 degrees.
Empty peaches into a dutch oven. Stir in lemon juice, vanilla, and arrowroot powder.
In a medium bowl, mix flours, chopped nuts, sucanat, and salt. Cut in butter.
Lightly beat the egg, then stir into flour/butter mixture. Stir in milk.
Spoon batter over peaches.
Bake, covered, for about 45 minutes. Remove cover and bake about 10 more minutes.
Serve warm with vanilla ice cream!
