Homemade Vegan and Grain-Free Almond Joy Bars

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This is the kind of recipe that should always be shared with loved ones. When I know I will be inviting a group of friends over or attending a potluck, I like to prepare the most decedent side dish or dessert I can come up with. The kind of thing I couldn’t consider making on any random day because I would single handedly finish it. Sometimes it’s dates stuffed with goat cheese and wrapped in prosciutto. Other times it’s baked brie drizzled with fresh fruit preserves and slivered almonds. For this weekend’s ladies clothing swap, enter: the homemade Almond Joy Bar. This grain-free, dairy-free, no-bake dessert has six simple ingredients and is incredibly delicious! It was certainly a hit among the 20+ ladies surrounding the snack table in my kitchen on Sunday. Injoy!

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Ingredients:

   Crust:


1 cup almond meal

2 Tbls maple syrup

1 Tbls melted coconut oil

1/4 tsp pure almond extract

Pinch of salt

   Coconut Filling:


1 cup shredded unsweetened coconut

2 Tbls maple syrup

2 Tbls. coconut oil

1 Tbls water

   Chocolate Topping:


1/4 cup raw cacao powder or cocoa powder

1/4 cup melted coconut oil

2 Tbls. maple syrup (at room temperature)

Instructions:

  1. Line a standard loaf pan with parchment paper and set it aside.
  2. To prepare the crust, combine almond meal, maple syrup, coconut oil, almond extract, and salt in a medium bowl, and stir well until dough is formed. Press it evenly into the bottom of the lined loaf pan, and set aside.
  3. To prepare the coconut filling, combine all of the filling ingredients in the mixing bowl and stir well. Spread the coconut mixture over the crust, then use a spatula to smooth the top. Set aside.
  4. To prepare the chocolate topping, combine all of the ingredients in the mixing bowl and use a whisk to create a silky smooth chocolate sauce. (If any of your ingredients are cold, this sauce will firm up. If that happens, simply place the bowl in a hot water bath briefly to liquify the ingredients again.) Pour the chocolate sauce over the top of the coconut layer and smooth the top with a spatula.
  5. Place the pan in the freezer to set until firm, about one to two hours.
  6. To serve, pull on the parchment paper to easily remove the solid bar from the pan, then slice into bars and plate directly from the freezer. These bars will soften fairly quickly at room temperature, so it’s important to keep them chilled until ready to serve. Injoy!

 

ABC Fudgesicles (Avocado, Banana, Cocoa/Coconut)

 

 

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With the warm summer weather in full swing, it is a great time to play with some fun, frozen, kitchen concoctions! These naturally sweetened fudgesicles are a hit amongst adults and kids alike. The creaminess of the avocado and banana combined with the sweet delicate coconut flavor works wonders in this delicious dessert.

In addition, it’s always great to find alternatives to the highly processed, super sugar laden dessert options found in the grocery store. Below are the ingredients lists from two popular brands of fudgesicles.

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Yikes!! High fructose corn syrup, aspartame, guar gum, carrageenan, artificial colors and flavors, plus loads of other difficult to pronounce chemicals… this is not the stuff you want to ingest or feed to your kids! Carrageenan for instance, is a gumming agent that is known to cause inflammation in the digestive tract, which is the root cause of ulcers, inflammatory bowel disease and certain types of cancer. In fact, drug investigators have actually used carrageenan in the past to cause inflammation in the tissues of laboratory animals in order to test the anti-inflammatory properties of new drugs. Steer clear of this harmful additive also found in most shelf stable milk alternatives, boxed almond milk, coconut etc. by making your own! The freshness and flavor can’t be beat! Injoy!

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Ingredients:

8 Medjool dates

½ cup water

1 medium avocado, pitted

2 small bananas (or 1 ½ large)

1 cup coconut milk (from a can)

5-7 Tbls raw cocoa powder

2 tsp. vanilla

pinch sea salt

 

Optional additions before blending:

½ cup fresh mint

¼ tsp cayenne pepper

 

Optional additions after blending

½ cup chopped walnuts

zest from ½ orange

dried coconut chips

 

Instructions:

1. Place the dates into your blender and cover with water. Pack the dates down so they are completely covered and let soak for 30 minutes.

2. Add remaining ingredients and blend until smooth and creamy. Depending on your blender, you may need to add a little more water or coconut milk.

3. Pour into popsicle molds and freeze for at least 6 hours. Remove by running warm water over the molds to loosen fudgesicles.

 

** This recipe makes 8 fudgesicles, I used half of the quantities to make the 4 pops pictured. Another option is to serve the extra as pudding. It is delicious as a creamy unfrozen desert as well! Injoy!

Ginger Macadamia Nut Energy Bars

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I love to make these tasty treats for hiking trips or road trips or simply with a smoothie for a light breakfast. They’ve got a subtle nutty flavor with the cinnamon and ginger giving a great little kick! The perfect amount of natural sweetness with the dates, too! Injoy!

 

1 ½ cups raw macadamia nuts

1 cup pitted medjool dates (about 10)

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cardamom

Pinch of sea salt

 

1. Place nuts into a food processor and blend with the ‘S’ blade for 60-90 seconds until finely ground.

2. Add the dates, spices and salt, and process another 60-90 seconds until incorporated.

3. Press mixture into an 8×8 inch pan and refrigerate 4-5 hours.

4. Cut into bar shapes and individually wrap in waxed paper. You can also roll the mixture into balls and then roll in shredded coconut.

 

…And now a somewhat unrelated tale of caution about macadamia nuts for you dog owners. I have had a dog my entire adult life and I had no idea that macadamia nuts are extremely toxic to our little four-legged friends.

A few weeks ago I made these tasty energy treats. I had about a ½ a bag of the nuts leftover and stashed in my pantry. Miles, my Boston Terrier, sometimes gets board on days home and entertains himself by rummaging through closets and cupboards (child safety locks have since been installed in my kitchen). On this particular day, he found the bag of macadamia nuts and ate roughly ¼ cup of them.

Later when I got home from work, I walked in the door and he did not come to greet me. He just lay on the couch and stared in the opposite direction. This is a surefire sign that he has gotten into something and knows he will be in trouble. I found the evidence. A chewed up bag with a few crumbs left.

A few minutes later I called him to come outside and take a walk. He didn’t budge, which is very odd behavior for him. I kept calling, then went over and picked him up and placed him near the door, at which point he crumpled into a pile on the floor, unable to hold his body weight up. I tried to get him to move and help him to stand but he just couldn’t. He was essentially paralyzed. I started feeling his limbs and spine to see if he had an injury of any kind. Miles is 10 years old and while he’s a spry little old man, we also have a 2 year-old rambunctious Boxer with 50+ pounds on him. A roughhousing injury is entirely plausible.

There was no sign of broken bones or a specific strained muscle, it just seemed like his nervous system wasn’t firing. We rushed to the Emergency Vet. As I’m racking my brain filling out the paperwork, it doesn’t even occur to me that the macadamia nuts could have been a problem. Now, I realize this next statement makes me sound like a terrible dog owner. Miles has eaten many a nuts in his day. He once ate and entire bag of trail mix on a backpacking trip. Raisins and all (which are also very toxic to dogs). I don’t even want to think about the things he’s gotten into. He’s a terrier. A very food-oriented little dog, with guts of steel!

As I’m sitting in this terrible waiting room, with bright lights and sterile furniture, people sobbing and sick pets coming and going, stressing with thoughts that they are going to come back and say he needs some crazy surgery or will require a little cart for his back legs, a good friend calls and asks if I mentioned macadamia nut specifically. She informs me that they are a neuro-toxin to dogs and can cause paralyzation. What?! Crazy. I update the vet tech and the entire plan changes. (Unfortunately not until after they had done X-rays and lots of other unnecessary, uncomfortable and expensive tests. Lesson learned). They give him a little doggy charcoal detox, pump him full of fluids and 2 hours later he walks out of the vet’s office. A little slower, but walking none the less.

The next day, he is 100% better and back to getting in trouble in the kitchen. Thank goodness!! The moral of the story, no macadamia nuts for your fur babies! And now, when I make this recipe, I buy the nuts in bulk and don’t keep any leftovers in the pantry.

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Almond Chia Pudding

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Chia seeds are known for their many excellent health benefits. Just two tablespoons pack lots of fiber, Omega 3 fatty acids and tons of antioxidants and minerals. This tasty pudding is a great way to incorporate some of those wonderful qualities into your diet. Super quick and simple to prepare, this recipe comes out a bit like tapioca. Smooth and creamy with a nice texture and subtle sweet flavor. Also, I recommend making your own almond milk if you have a high-powered blender. The ability to control how creamy you make the milk is a great advantage. And, none of those pesky preservatives! I add an additional ¼ cup of almonds to the milk for extra creaminess. Injoy!

Ingredients:

2 cups raw almond milk

6 Tbls. whole chia seeds

1-2 Tbls. maple syrup

Instructions: 

1. Place almond milk, chia seeds and maple syrup into a glass jar, cover, and shake.

2. Place in the refrigerator overnight, or for about 8 hours.

3. Serve with fresh fruit, toasted coconut and hemp seeds.

Game Day! N’oatmeal Raisin Cookies

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It’s game day. And my boys are fired up over here. There’s been a lot of buildup to the Seattle vs. San Francisco championship game and the energy is high in this Seattle living room. Being a California girl at heart, though spending my entire adult life in Seattle, makes things tricky. My brothers and Dad and many of my childhood friends are big time 49er fans, but you better believe I am decked out in my blue and green and super proud of my Seattle team this afternoon. Tooting around downtown last night proved to be a very spirited adventure! The city is alive with cheer and going all out with Seahawks support. The Ferris wheel is a permanent dance of blue and green lights, the Space Needle is dressed in beautiful blue flare, flying an enormous 12th man flag and even the corporate buildings are showing their support with floors lit up in the shape of a “12.” It’s big fun!

No surprise, I am head of the kitchen, preparing snacks for our crew. Since many of my friends choose to avoid lots of inflammatory ingredients… grains, dairy, sugar etc. These fantastic N’oatmeal Paleo cookies are a great fit for everyone’s dietary needs. No gluten/grains, sugar, corn, soy etc. They are a tasty snack that very closely resembles an oatmeal raisin cookie. The texture is a perfect combo of chewy and crunchy and the sweetness is a perfect dose! They’d even be great for breakfast! Let me know what you think!! Injoy!!

 

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Ingredients:

2 cups almond meal

½ cup flax seed meal

½ cup shredded coconut

½ cup raw sunflower seeds

½ cup raw pumpkin seeds

1 Tbls cinnamon

1 tsp salt

1 tsp baking soda

2 eggs

½ cup pure maple syrup

1 tsp vanilla extract

½ cup coconut oil

1 cup raisins

 

Instructions:

  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, combine dry ingredients.
  3. In a small mixing bowl, combine eggs, maple syrup, vanilla extract, and melted coconut oil with a hand mixer.
  4. Stir wet ingredients into dry ingredients.
  5. Fold in the raisins.
  6. On a parchment lined baking sheet, drop tablespoon-sized amounts of cookie batter.
  7. Bake cookies for 15 minutes.
  8. Allow cookies to cool and serve.

Birthday Cake(s)!!

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Usually by this time of year I am completely sick of birthday cake. Blasphemy, I know. It starts with Katie’s birthday mid July, in peak cherry season and our tradition of the homemade, from scratch, lattice top cherry pie. I call it the 3-day cherry pie since the cherries get picked and pitted one day, the dough gets made and put in the fridge in hard little butter lumps on the second day, and on the third the dough gets rolled out and the pie gets baked to perfection. I guess I could call it 4-day pie since we always save a slice for breakfast the next day. It’s a wonderful tradition and kicks birthday season off just right!

After that is my nephew Teagan’s birthday, Jasson’s is August 22nd, Titus’ starts off September, my nephew Gavin’s is a week later, then my brother-in-law’s and a few other extended friends celebrate over the next couple of weeks. So, by the end of September (especially if I’ve been in California with family) I’ve pretty much made or at least consumed more variations of cake, pie and other elaborate desserts over the previous 2 months than one should for the whole year. And it’s not even the holiday season yet! You’d be surprised how ready for a sugar detox I usually feel right about now.

This year has been different, however, for a variety of reasons. Some birthdays were missed. Friends were out of town. There were dual celebrations so the desserts were consolidated. I had all sorts of cake recipes saved up, excited to try them out, and birthday season was flying by without my test kitchen getting any consistent action. And then my birthday came along. Having just finished reading my favorite book for the third time (Molly Wizenberg’s “A Homemade Life: Stories and Recipes from my Kitchen Table) I couldn’t resist the temptation to make 2 cakes. That’s right! Her recipes for French Style Lemon Cake (to which she credits meeting her husband and kicking of their culinary love story) and Pistachio Cake (in which she cleverly hides ripe apricots and honey in her original version) both sounded so completely delectable I just couldn’t exclude either one from my birthday invitation. Since the flavors were complimentary, I doubled it into a 2-layer cake and it came out truly fantastic! Made with completely gluten-free ingredients, complete with a layer of lemon drizzle between the two moist crumply cakes, and topped with a cashew date frosting, it blew the original plan of chocolate cupcakes right out of the water! Good thing there was a smaller group than I had expected. There was plenty left over for breakfast! Enjoy!

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** I do realize that last picture could be much more aesthetically pleasing. It’s hideous really, but I like the two-toned cake presentation and wanted to share it with you. In my defense, I had about 20 hungry friends and children waiting to dig in and that’s the one photo I could capture before it got swept up for serving. Okay, carry on.**

—French Style Lemon Yogurt Cake—

1 ½ cups gluten-free all purpose flour (I like Bob’s Red Mill)

2 tsp. baking powder

Pinch of salt

2 tsp. grated lemon zest

½ cup full fat/ Greek yogurt

¾ cup sugar

3 large eggs

½ cup coconut oil

Lemon Drizzle

½ cup powdered sugar, sifted

¼ cup fresh lemon juice

Instructions

1) Preheat oven to 350 and grease a 9” round cake pan with coconut oil

2) In a medium bowl, whisk together the flour, baking powder and salt. Add lemon zest and mix thoroughly.

3) In a large bowl, combine the yogurt, sugar and eggs, stirring to mix well. Add the flour mixture and stir just to combine. Add the oil and stir well.

4) Pour into prepared pan. Bake for 25-35 minutes until toothpick inserted into the center comes out clean.

5) Let cool for 15 minutes, then invert onto a cake plate.

6) In a small bowl, combine the syrup ingredients. Drizzle over the cake.

—Pistachio Cake—

¾ cup shelled raw pistachios

1 cup gluten-free all purpose flour

2 tsp. baking powder

¼ tsp. ground nutmeg

¼ tsp. salt

½ cup coconut milk

¼ tsp. vanilla extract

1 stick of butter at room temperature

½ cup sugar

3 large eggs

Instructions

1) Preheat oven to 350 and grease a 9” round cake pan with coconut oil

2) In the bowl of a food processor, pulse the pistachios until finely ground. Add the flour, baking powder, nutmeg and salt, pulse once or twice to mix

3) In a measuring cup, combine the coconut milk and vanilla

4) In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.

5) Add the flour mixture in 3 batches, alternating with the milk, mixing at low speed to just combine.

6) Pour the batter into the cake pan. Bake 35-40 minutes

Cashew Date Frosting

1 ½ cups raw cashews

½ medjool dates, pitted

¾ cup water

¾ cup melted coconut oil

1 Tbls vanilla extract

pinch of sea salt

1) Soak cashews and dates in water for 3 hours

2) Blend on high until very smooth. Add melted coconut oil, vanilla and salt. Blend for another 20-30 seconds to incorporate.

3) Smooth over yummy cake! (Or dip fresh strawberries into it.)

In the Vitamix: Ginger Peach Sorbet

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It was a dark and stormy night… the makings of so many tales of intrigue and adventure. On this particular Sunday evening, after an uncharacteristically warm and sunny Seattle summer, it struck me how black the sky had become by 7:30pm. And the heavy downpours were coupled with ferocious gusts of wind, lightening bolts that filled the sky with flashes of electricity and rolling, rumbling claps of thunder. Needless to say, no one at the Boyz Haus wanted to go on a snack run. Not even the ol’ ‘you fly I’ll buy’ deal was working its magic to persuade any of us to make a trip to the store.

And so, the kitchen adventure began. Titus, Katie, Jasson and I began to scour the cupboards and freezer for anything sweet and delicious. Nothing seemed to add up. Nuts, but no apples or pears to bake. Homemade nut butter, but no dates to fill. Gluten-free flours, but no eggs to bake with. We did however, have peaches. A whole ginormous bag of frozen goodies stocked for smoothies. We ultimately consulted the Vitamix cookbook and settled on tweaking the recipe for peach sorbet.

The whole process took literally 2 minutes and the result, out of this world! We added the ingredients to the blender, then Titus popped his head out of the fridge and suggested the last little bit of fresh ginger in the fruit drawer. About 2/3 the length of my thumb. Admittedly, I was skeptical at fist, trying to imagine the flavor combination, but that little addition really brightened up the whole dessert and gave it that wow factor. Another option is to add dried or candied ginger. I will sometimes add it to smoothies for an extra zing. Also, just about any frozen fruit will work in this recipe, and you can also use fresh fruit and add ice. Though, a word of warning, the couple of times I’ve tried it, the result is more of a sweet, berry shushy. I hope you Vitamixers out there give this one a try. Feel free to leave a comment and let me know how it goes!

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Ingredients

1 lb. frozen organic peaches

3/4 cup coconut or almond milk

1/2 tsp. vanilla extract

1/8 cup raw honey or other sweetener to taste

Instructions

1. Place all ingredients into the Vitamix container in order listed

2. Turn machine on and quickly increase spped to variable 10, then to High.

3. Use tamper to press ingredients into blades.

4. Process about 30-60 seconds until smooth. Do not process more than 60 seconds as motor will heat up and melt the sorbet. Enjoy!

Lime Avocado Tart with Macadamia Nut Crust

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I’m feeling especially inspired today. On a visit with my family in California, I am celebrating my 30th birthday, my nephew Gavin’s 4thbirthday and my Dad’s wedding all at once this weekend. So many reasons for dessert! This time around, I have consulted one of my favorite cookbooks of all time, Nourishing Meals. And as usual, it didn’t disappoint! The recipe that follows is a modified version, quick, simple, and deliciously satisfying.

A quick tip: it’s best to use perfectly ripe or slightly under avocados. I used one that was a little over and the earthy, strong flavor resulted in needing to increase the lime juice, zest and honey. The avocado provides lots of healthy fats and lends itself wonderfully to this smooth, creamy tart, but you should not taste the avocado, lest it resemble guacamole!

I would be fibbing if I said my family, accustomed to Costco sheet cakes with buttery sugar frosting, came running to the kitchen ready to scarf up every last crumb. They were hesitant at first. But each and every one of them tried it and loved it. Even going back for seconds! I have a feeling I will be requested to make this one again on future visits. Win!

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     Ingredients

Macadamia Nut Crust:

1 cup raw macadamia nuts

½ cup unsweetened shredded coconut

4 medjool dates, pitted

pinch sea seat

Filling:

4 small ripe avocados

6 Tbls. melted coconut oil

8 Tbls. freshly squeezed lime juice

5 Tbls. honey

3-4 tsp. lime zest

       Instructions

1. You will need a 9-inch spring form pan. Cut out a 9-inch circle of parchment or wax paper to line the bottom of the pan.

2. Place the macadamia nuts into a food processor with the S blade and process until finely ground. Be mindful nut to make nut butter!

3. Add shredded coconut, dates and salt. Process until combined.

4. Press an even layer in to the bottom of the pan.

5. Rinse out the food processor and add all of the ingredients for the filling. Process until smooth and creamy.

6. Pour into the pan with the crust and spread with a spatula or back of a spoon.

7. Freeze for 2 hours until set. Once it is frozen, remove from the freezer 30 minutes before you’d like to serve it. Garnish with lime zest or fresh berries. Enjoy!

Restaurant Review: Jodee’s Desserts

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Jodee’s fresh and organic desserts embody everything to love about Seattle’s food culture. The clean, brightly lit Green Lake shop offers “treats that deliver all of the flavor and none of the guilt, to keep you and our community healthy and happy.” With pies, truffles and mousse cups made from scratch with quality ingredients, including wheat-free, gluten-free, dairy-free, and low-glycemic options, there’s something for everyone to enjoy. Sweet and light, completely indulgent and remarkably delicious, Jodee’s kitchen serves exactly what dessert was intended to be.

The lovely little storefront smells of almond and coconut, and is welcoming in a way that only a place that truly believes in what they do can be.  Warm and friendly staff offer samples of treats in the case, and there are shelves of educative books and freshly packaged super food snacks.  The atmosphere is casual and mostly set up for taking your selection to go, though there are a few seats available and free wifi if you choose to hang out.

The smooth and rich Peppermint Patty, crisp and tangy Key Lime Pie and fluffy Tiramisu were enough to make Jodee’s my new favorite local dessert spot. It is worth, however, making a special trip for the liquid refreshments. Smoothies made from fresh organic fruits and veggies, sweetened with dates or agave, and French pressed coffee with just about every milk alternative available.  These nourishing and delicious beverages are an experience all their own and the perfect accompaniment to a Saturday morning walk around the lake.  Enjoy!

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Jodee’s

7214 Woodlawn Ave NE

Seattle, WA 98115

(206) 525-2900

http://www.jodeesdesserts.com

Peach Perfect Cobbler

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It was one of those peach perfect Saturday mornings. The sun was bright and hot over the California valley by 8am, though none of us had changed from our pajamas and it was nearing 11. I sat with my nieces and nephews at the dining table flipping through recipes. As a self-proclaimed foodie, I have made it my Auntie mission to expose them to the beauty and pleasure of simple, homemade food. Or at the very least, make them yummy treats that don’t come from a box.

I was visiting the bay area from Seattle, and as usual, there would be a feast. My six siblings, in-laws, nieces and nephews, Dad and his fiancé, Mom and her boyfriend, the whole clan in other words, would gather that evening. We would eat and drink, catch up, eat more, laugh, talk about our lives, drink, eat. It was our thing when I visited and worth the travel every time. I wanted to prepare a desert to share. Homemade and delicious, fresh, simple and decadent. Gluten-free was also a goal.

As I pondered, I walked outside into the backyard. Feeling the warmth of the sun on my skin and the cool grass beneath my toes, it hit me. Literally. A plump, fuzzy little peach, right on the shoulder. And there it was, the peach tree bursting in every direction with huge, juicy peaches ripe and ready for the picking! Peach cobbler it is! The first dessert to pop into my head and the only trigger I needed to start salivating.

I called the Littles to help me pick and wash the peaches, kitchen collaboration adding to my excitement! The process that began next was equal parts teaching and learning, endearing enthusiasm, humor and disaster.

There are so many things I love about sharing the kitchen with children. Their utter wonder at simple ingredients and how it all comes together. The fascination with texture and colors. The ease and playfulness they bring to the process. Having their watchful and curious eyes nearby gives me the opportunity to slow down and take advantage of the teachable moments. To appreciate each movement of the spatula scraping the bowl and ingredients folding into one another. I learn that not every little thing has to be perfect. Sometimes, it just needs to be fun and yummy and made with love.

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Back at the tree, the two youngest Gavin aged 4, and Alyssa almost 2 (who has to do everything big brother does), began to help me pluck the peaches and place them in a bucket. We got as many as we could reach from the low hanging branches, then grabbed the long-handled picker to reach the others nestled high in the crown of the tree. According to the Littles and their eagerness (Alyssa: “emmy alp yoooou, emmy alp yoooou”), we had to pick every peach we could see. After an hour of climbing, laughing, getting dirty and gathering yummy fruits, we took stock of our bounty. Of course, we had waaaaay more peaches than needed for one cobbler. After cleaning and freezing the rest of our treasure for smoothies and future peachy desserts, we were ready for the baking!

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In the kitchen, my eldest niece, Madison age 13, helped by filling the largest pot we could find with water and bringing it to a boil. Quickly blanching the peaches followed by dunking them in an ice bath makes for easy skin removal. 8 large peaches, skinless, pitted and waiting in a bowl. The rest of the cobbler making was a messy, lovely breeze of mixing and measuring gluten-free flours, slicing peaches, and melting butter. At one point, the entire 3lb. bag of GF flour was dumped into the bowl of dry ingredients followed by a huge white plume that filled the air, mesmerizing the Littles and nearly turning into a flour fight, if only to see the magic happen again and again! This brought up one very fond childhood memory, but fortunately did not turn into the catastrophe that my siblings and I had caused. We’ll save it until they’re a little older and can remember vividly.

Enjoy!

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Ingredients

8 ripe peaches

½ cup brown sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 stick of butter, melted

1 cup Bob’s Red Mill Gluten Free All Purpose Flour

1/2 cup brown sugar

2 tsp baking powder

¼ tsp salt

½ cup milk at room temperature

1 egg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of water to boil.
  3. Add peaches for 1 minute.
  4. Place peaches in a bowl of ice cold water and let sit for 3 minutes
  5. Peel off skin.
  6. Slice peaches and place in a bowl along with ½ cup of brown sugar, cinnamon and nutmeg.
  7. Stir peaches and let sit.
  8. Pour melted butter into a 9×13 baking dish.
  9. In a seperate bowl, mix Gluten free flour, 1/2 cup brown sugar, baking powder, and salt together.
  10. Stir in milk and egg.
  11. Pour mixture over butter.
  12. Pour peaches over mixture.
  13. Bake for 35 minutes or until top is golden brown.

Serve warm.