Sunday, September 2, 2012

Guest Post - Very Peach Cobbler

My cousin Tobe put together a great summer peach cobbler that is low in added sugar and gluten free. She was so thrilled with the results she wanted to share with my readers (if there are any of you left out there!). She even included step by step photos. Here is Tobe's post:

I found some great Organic peaches at Costco and decided to make a cobbler. I have trying to cut down on my sugar and carb intake, so I surfed the web trying to find recipes that had limited sugar and no flour. I couldn't find a single recipe that used exactly what I wanted, so I decided to make my own recipe. Its pretty forgiving so you can change things up to suit your own tastes. If you don't have Stevia, you can use agave syrup or honey. If you don't have coconut oil, you could use butter or Earth's Balance.


6 cups chopped, fresh organic peaches
10 packets of Stevia
2 Tbsp cornstarch
2 Tbsp good Bourbon such as Makers Mark (optional)
Taste your fruit and determine its sweetness. Stevia is 30 times sweeter than sugar. You could use up to 20 packages in this recipe.

4 eggs or equal amount Ener-G Egg Replacer
1/4 cup of melted Coconut oil
1/2 cup coconut flour
1/2 cup coconut milk
1/2 cup of shredded coconut or nuts of your choice
2 Tbsp of Earth's Balance


Peel the skins off your peaches. Cut up into bite size pieces.

Add Bourbon to the chopped peaches.

Sprinkle fruit with Stevia and cornstarch. Gently fold together until Stevia and cornstarch have dissolved.

Pour your fruit into a 13 x 9 baking dish and set aside.

Mix melted coconut oil and eggs together.

Pour in coconut flour and add coconut milk. Mix until you have a batter like consistency.

Top the fruit with batter. If you find you don't have enough batter to cover the fruit, make a second batch of the topping. Dot the top of the batter with Earth's Best/Earth Balance.

Bake for 40 minutes at 400 degrees.

Serve with your ice cream, frozen yogurt or coconut milk ice cream.

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