When I resolved to beat diabetes through diet and lifestyle, I knew I would have to have a food plan that is sustainable. That means NO cardboard food, and finding creative ways to remake comfort foods, like this gluten and dairy free peach cobbler. It also meant breaking food addictions, so that my cravings would change, but that’s the subject of a different post. Peach cobbler is a “must have” in the summer, so this recipe is my healthy version of it. I like to combine nut flour with all purpose gluten free flour, because it significantly lowers the Glycemic Index of the dish by adding protein and fat, and reducing the amount of refined flour. Your body responds to refined flour in the same way that it responds to sugar. I don’t like to use entirely nut flour, though, because the texture doesn’t come out right, and it is very high in calories. Most of my baking recipes are almost, but not quite, Paleo, because of all purpose GF flour mixed in there (and maybe the brandy). Feel free to use entirely nut flour if you want to go Paleo…it’ll still be tasty!
For the Peaches:
- 6 Peaches (Sliced, and optionally peeled)
- 2 Cups Frozen Raspberries (no need to thaw)
- 2 Tbsp Brandy
- 1 Tsp Vanilla
- 1 Tsp Lemon Juice
- 1/4-1/2 Cup Maple Syrup (it tastes better with 1/2 cup, but if you need to keep it lower in sugar, go with the 1/4 cup)
- 1 Tsp Cinnamon
- 2 Tsp White Bean Flour (optional…use if you want to thicken the sauce)
Combine all ingredients in your baking dish and set aside. I didn’t feel like peeling peaches, so I scored mine horizontally, before slicing them vertically. That way we won’t get long strips of skin when we eat it. It’s a big time saver, and the skins provide healthy fiber!
For the biscuit topping:
- 3 Eggs
- 1/4 Cup Full Fat Coconut Cream
- 1 Tsp Lemon Juice
- 1 Heaping Tbsp Xylitol or Coconut Sugar
- 1 1/2 Cups Nut Flour (cashew is the best)
- 1 1/2 Cups All Purpose Gluten Free Flour (Pamela’s is the best, and Amazon has a good price)
- 1/2 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
Preheat oven to 350 degrees (or 325 for a convection oven). Mix together wet and dry ingredients in separate bowls. Combine them together and stir until you have a sticky dough. Spoon the dough out in clumps, spread fairly evenly across the peaches. Spray with coconut oil and sprinkle with cinnamon. Bake for about 25-30 minutes, or until the top is light brown, the dough set, and the sauce is lightly bubbly. Your house will smell SO good! Serve warm with chopped pecans and my low carb, dairy free coconut whipped cream. I won’t tell anyone if you eat this for breakfast! Gluten and dairy free peach cobbler would also be great for a special occasion!