Tuesday, January 28, 2014

Wheat Free Peach Cobbler

I haven't written about this recently, mostly because I haven't been writing much here at all.  But for the past 6 months, I have not been eating wheat.  And I feel SO much better!  It took years for me to pinpoint this issue (well, Gabe says it took less time than that; I just took a few extra years to admit it)  but I certainly have clarity now.  Eating wheat gives me systemic acne, headaches, and crushing fatigue.  So while I miss it (sourdough bread, how I loved thee...) I also feel confident that avoiding wheat significantly improves my health, and life.

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)

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!