Peach Cobbler

My mom has made the same peach cobbler recipe for probably 30 years. I asked her where it came from, and the best she could remember, it was from a friend of my Gramma’s. So, if you’re reading this, and I swiped your recipe, (or your mother’s) let me know. 🙂 Here’s the original:

1 1/2 sticks of butter, melted, and pour into a 10×13 pan

Then in a separate bowl, mix together:

1 c. sugar

1 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

And enough milk to make the batter slightly thinner than cake batter.

Pour this mixture over the butter, and DO NOT mix them.

On top of batter, pour one large can of sliced peaches, then sprinkle over the top:

3/4 c. sugar

cinnamon and nutmeg, to taste

Bake at 350 degrees for about 1 hour, check often toward the end – it should be browned on top. We like it best a little crunchy.

Obviously, I can’t use this recipe as is. But, it’s currently in the oven with the following changes:

1 stick goat’s milk butter + 1/4 c. grapeseed oil

1 scant cup agave instead of sugar

3/4 c. brown rice flour and 1/4 cup tapioca flour

Rice milk

Fresh peaches 🙂

The sugar to sprinkle over the top baffled me a bit. I finally mixed 1/2 c agave with enough brown rice flour to make a batter, and dotted it over the peaches, then sprinkled with lots of nutmeg and cinnamon.

I’ll update and let you know how it comes out!

Update: Oh, man. MAKE THIS. 🙂 It’s a bit grainy from the brown rice flour, so you could use white instead. But the flavors are exactly the same. Yum.


Fresh Peach Pie

I LOVE peaches. Seriously. Audrey and this baby are both practically made of peaches. Hannah would be too, except when I was pregnant with her it was winter. Ha!

I also grew up in Southern CA, where they have Marie Callender’s everywhere. They make the most awesome fresh peach pie. My mouth is watering just thinking about it. The sweetness and faint crunch of the peaches, sweetness of the glaze contrasted with the slight saltiness and flakiness of the crust… Perfection.

I ordered 25 pounds of fresh Colorado peaches and I pick them up tomorrow. The first thing I’m making is this and this crust. I’ll use agave in place of the sugar, arrowroot instead of corn starch, skip the food coloring, and give the butter some thought – probably goat’s milk butter though I’m a bit concerned about its strong flavor. Ener-G egg replacer should work great in the pie crust. Yummy. Can you tell I’m a bit excited about this?

Quinoa Cookies

I really like this Hearty Quinoa Cookie recipe. I’ve found that it stands up to lots of substitutions, and since quinoa is a complete protein by itself, even if I use sugar in this recipe it doesn’t tend to effect my blood sugar terribly.

Last time I made these, I used:

Coconut oil instead of butter (Spectrum shortening would work too – it’s made out of palm oil)

Sucanat for the sugar (it’s dried cane juice – unrefined, but still cane sugar)

1/4 c.  ground flax seeds soaked in 1/3 c. water for the two eggs (I buy whole flax seed and grind it in a coffee grinder)

Results: thick, hearty cookies that are crispy on the ouside and bread-like inside. Enough to satisfy a craving for something sweet. I could only eat two at a time, max, because they fill you up!

I’d still like to experiment with other sweeteners, since don’t like using cane sugar, even unrefined. The sugar is what makes the crispyness on the outside though. Wonder if maple syrup might have a similar effect?