The challenge of making a dessert that is good for you usually means that it doesn't taste as good as the original. Right? Well after testing different proportions of the right ingredients, I was successful with making this light, fluffy, cobbler. Seasonal fruits at their peak of ripeness means less sugar added. Almond Flour and Coconut Oil adds good oils/fats to replace that "stick o butter" in most traditional cobbler recipes. I used a little bit of butter for richness, but you could use a vegan butter/margarine that you prefer. And add a Maple/Pecan non-dairy ice cream to complete the picture of healthier dessert with nothing missing in the flavor/texture department.
Filling
4 Organic or Pesticide Free Medium sized Peaches - w/ skin, cubed
(for added complexity, mix 2 white and 2 yellow peaches)
1/2 cup Organic/Pesticide Free Blueberries
1/2 cup Organic/Pesticide Free Blackberries
1 Teaspoon fresh lemon juice
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Fresh Ground Ginger
3 TBSP Honey or 1 TBSP Agave
1 TBSP Tapioca Starch
Cobbler Dough
1 Cup White Whole Wheat Pastry Flour
3/4 Cup Almond Flour/Meal
1/4 Cup Cooking Oats
1/4 Cup of Flax Seed
2 Teaspoons of Baking Powder
1/2 of Vanilla Bean Seeds
2 TBSP Unsalted Butter
2 TBSP Virgin Coconut Oil**
2 TBSP Brown Sugar of Stevia equivalent
3/4 Cup Almond Milk
** You can use all Coconut Oil if you are avoiding dairy
Prepare:
- Preheat Oven to 365 degrees F
- Mix Filling Ingredients until fruit is coated and pour into pyrex pie plate
- Blend Cobbler Dough dry ingredients in food processor until butter/coconut oil are well blended.
- Add Milk to dry blend and mix until a wet dough is formed (no dry clumps). Do not overmix.
- Pour Dough mixture over fruit to cover all fruit.
- Bake for approx. 30 minutes until cobbler dough is golden brown with no wetness. Use a toothpick to test.
- Cool for 15-20 minutes to set
I served with Nada Moo Non-Dairy Ice Cream (Mmm Maple Pecan) and it was the bomb!
Low calories, low sugar as well.
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