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A wonderful, light supper. Double the serving for youth.
1 quart peaches, canned (fresh peaches see Tips)
1 cup peach juice from peaches, plus water if needed to equal 1 cup
3 Tbsp cornstarch
3/4 cup whole wheat flour (gluten free see below under tips)
1/2 cup unbleached flour (or whole wheat flour)
2 Tbsp raw sugar (or dash of stevia)
1 Tbsp Ener-G Baking Powder
3/4 cup soy milk
1/4 cup vegetable oil
1/4 tsp almond extract, optional
1/2 to 1 tsp vanilla extract
Drain juice off peaches and add water if needed to equal 1 cup. Whisk in cornstarch and cook until thick over medium heat. Pour into 9 x 13 pan. Combine remaining dry ingredients. Whisk oil, almond extract, vanilla extract, and soy milk together. Pour into dry. Stir quickly just until ingredients are mixed and spoon onto peaches. Bake at 375°F for 35 to 45 minutes or until top is golden brown.
Preparation time: 15 minutes
Cooking time: 35 to 45 minutes
Ready in: 50 to 60 minutes
Nutrition (per serving): 229.9 calories; 7.5g total fat; 0mg cholesterol; 18.0mg sodium; 282.9mg potassium; 39.2g carbs; 3.4g fiber; 19.7g sugar; 3.9g protein.
Tips ‘n’ Techniques
Blackberries make a wonderful cobbler too. Mix 2 to 4 cups blackberries, 2 cups sliced apples, and 1/4 cup flour; place into 9 x 13 pan and top with cobbler dough.
Fresh Peach Cobbler: Place 8 to 10 cups fresh chopped peaches in pan and spoon on topping, baking as directed above.
Gluten Free Cobbler: use a GF white or yellow cake, for a topping. Or use a muffin or biscuit recipe.
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