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!


Amber said...

That looks good!

Talking about grain free baking reminds me of that zucchini brownie recipe you posted on Facebook a few months ago. I ended up making it and it got rather mixed reactions... Emma pronounced it an abomination upon brownies, Matt wasn't interested in trying it, and the older boys weren't so thrilled either. Justin had some and didn't seem to mind! I put most of it in the freezer and I defrost one every now and then to have a little yummy chocolate.

Have you been bringing the family along as you eliminate grains from your diet? I still make white flour pasta and bake baguettes (etc) for the family and I just don't eat them. They really weren't interested in avoiding refined wheat & sugar, and I just didn't want to fight it. I feel a little guilty about it though - since I know that stuff isn't great for them either, even though they aren't experiencing any particular symptoms.

sarah marie said...

That looks really good!

I'm increasingly wondering if I'm going to need to make any dietary adaptations for Nell's sake, and while I certainly hope not (can meals around here get any more complicated than they already are with Nathan and my eating habits being so diametrically opposed?!), the idea of trying a wheat-free / gluten-free diet for a while around here is on my radar. In any case, I already love using oat flour and have used almond flour before... I'll have to give this cobbler a try!