Paleo Vegan Peach Cobbler (GF)
A healthier cobbler made with real food ingredients. It's got a fresh fragrant peach filling, and a nutmeg and cinnamon spiced cake topping.
Servings: 6 people
Ingredients
Peach Filling Ingredients:
- 4 cups diced fresh peaches (this was from 3 peaches for me)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla
- 2 Tbs lemon juice
- 2 Tbs tapioca flour
- 3 Tbs maple syrup
Cobbler Topping Ingredients:
- 1 cup almond milk
- ½ cup coconut sugar
- 3/4 cup almond flour
- ¼ cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- a pinch of salt
- 1/4 cup olive oil (or coconut oil)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 350 degrees F. In a large bowl, combine the diced peaches, ¼ tsp cinnamon, ¼ tsp nutmeg, 1 tsp vanilla, and 2 Tbs lemon juice. Mix with a spoon. Add 2 Tbs tapioca flour and mix until distributed. Then, add the maple syrup to the bowl and mix again; set aside.
- In another bowl, combine 1 cup almond milk, 1/2 cup coconut sugar, 3/4 cup almond flour, 1/4 cup tapioca flour, 2 Tbs coconut flour, 1 tsp baking soda, 1/2 tsp cream of tartar, a pinch of salt, 1/4 cup olive oil, 1 tsp cinnamon and 1/2 tsp nutmeg. Mix until smooth.
- Grease an 8 x 8 inch pan. Pour the peaches into the pan. Then, pour the cobbler batter over the peaches, making sure to evenly distribute it on top of all the peaches.
- Bake for 40-45 minutes, until the top has hardened and is cake-like. ( 40 minutes was plenty of time for me).
Notes
Note- you can use maple sugar or brown sugar instead of coconut sugar if you would like. Though brown sugar is not Paleo.
Nutrition
Calories: 319kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 289mg | Potassium: 199mg | Fiber: 4g | Sugar: 24g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 1mg