Nov 20, 2024
(Recipe sweetner modified)
Ingredients
Peaches
- 2 pounds peaches (about 5 large)
- 1 teaspoon lemon juice
- May sweeten w/ some date-paste (dates soaked, then blenderized w/ some water)
- 1/4 teaspoon cinnamon optional
Dry
- 1 cup gluten-free baking flour blend (try blenderized oats)
- date-paste to taste (go lite)
- 2 tablespoons tapioca starch (also called tapioca flour)
- 1 tablespoon baking powder
- Pinch salt
Wet
- 3/4 cup soy milk or other non-dairy milk
- 1/2 teaspoon vanilla extract
Instructions
- Bring several inches of water to boil in a large saucepan. Use a slotted spoon to lower each peach into the boiling water for about 20 seconds. Place on a cutting board or plate and set aside to cool. (This makes the peaches easy to peel.)
- When the peaches are cool enough, peel them by piercing the skin with a knife and pulling it off. Slice the peaches into a large bowl. Add the lemon juice, 2 tablespoons date-paste, and cinnamon, if desired.
- Preheat oven to 375F. Arrange the peaches in a deep 9-inch pie pan.
- Mix the dry ingredients together. Add the wet ingredients, and stir just enough to eliminate large lumps. Pour over the peaches.
- Bake for 35-45 minutes, covering loosely with aluminum foil if the top begins to get too brown. It’s done with you can stick a toothpick in the middle and not have batter stuck to it.
- Allow to cool for a few minutes before serving.
Nutrition
Serving: 1 serving | Calories: 249kcal | Carbohydrates: 60g | Protein: 3.5g | Fat: 1g | Sodium: 313mg | Fiber: 3g | Sugar: varies
Recipe copyright
https://blog.fatfreevegan.com/2017/08/vegan-gluten-free-peach-cobbler.html