Peaches have been plentiful at the markets these days so I just had to create a healthy version of a Peach Cobbler that we could eat for breakfast!
I should thank our Patient Care Coordinator, Jennifer for inspiring me, because she gave me the best birthday gift a few months ago! She baked a peach cobbler that was so sweet and had this crumble on top that made my mouth water!
Although my recipe is grain free, low glycemic and I added a few super foods to it, your mouth will salivate for another serving! Your family will love that they can eat it for breakfast; all the while knowing it is a nutritious way to start your day!
When I brought my Peachy Clean Cobbler to the Natural Medicine Clinic for my taste testers to review……I came back a few minutes later to find Sam, one of our sweet front desk girls, practically licking the Coconut Cream out of the empty container.
Sam will not deny she’s a “Cool Whip” kind of girl. I admit, I gave her a hard time because I care about her. She actually said she would give up her Cool Whip for the coconut cream!! Mission accomplished!!! You will love the Coconut Cream that gives this Cobbler its finishing touches and it is so easy to make too!!
Ingredients for Topping:
1 cup ground almond flour
1/2 cup of almond slivers
1/2 cup hemp seeds (learn more)
1/2 cup ground flax (learn more)
2 tablespoons chia seeds (learn more)
2 tablespoons coconut oil (learn more)
2 tablespoons coconut nectar (learn more)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Ingredients for Filling:
4-5 ripe peaches (bag of frozen peaches will work)
1 tablespoon date sugar
1/8 teaspoon nutmeg
Dairy Free Creamy Topping:
1 can chilled whole coconut milk
dash of natural sweetener
1. Preheat oven to 350 degrees. Mix all the topping ingredients together and put to the side.
2. Cut your peaches into thick wedges and sprinkle nutmeg and date sugar over them.
3. Cover the peaches with the nut and seed mixture and bake for 20-25 minutes till golden brown.
4. Scoop out the thick cream at the top of the chilled coconut milk. Put the liquid milk to the side.
5. Add a dash of nutmeg and sweetener (I used date sugar) to taste and whisk. Refrigerate until you are ready to eat cobbler.
Tips: Use your tablespoon for the oil first than the coconut nectar as it will slide off with ease. When using frozen peaches you may need to add a few tablespoons of coconut flour or ground flax seeds to absorb liquid. You can use any size glass dish, just make sure peaches are at least 2 layers deep. I used a 10×7 odd size shape dish (only because it was pretty for pictures). You will need to chill the canned coconut milk at least 3 hours and do not shake the can. You can speed up the process by putting it in the freezer but careful not to leave it too long. The coconut liquid will last in the refrigerator for 4-6 cays in a glass container. Using it in your morning smoothie is a delicious idea.
This Peach Cobbler is packed with protein and all the fabulous super food’s nutrition! You can enjoy this recipe anytime and share it with those who may not be inclined to eat so called healthy foods. You may just have a “mission accomplished” yourself! As always, thank you for letting me share a Spoonful of Health with you today!!
Have a Peachy day,