Peach Cobbler (Gluten Free, Paleo + Vegan

• Vegan
• Gluten free

• Produce

  • 5 Peaches, fresh pitted and sliced

• Refrigerated

  • 1/4 cup Non dairy milk, Unsweetened

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg, ground
  • 5 tbsp Palm sugar
  • 25 tsp Tapioca flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on bakerita.com

Ingredients

• 5 fresh peaches, peeled, pitted and sliced
• 3 tablespoons coconut sugar
• 1 teaspoon tapioca flour
• ¼ teaspoon cinnamon
• ⅛ teaspoon ground nutmeg
• ½ cup almond flour
• ½ cup tapioca flour
• 1½ teaspoon baking powder
• ¼ cup unsweetened non-dairy milk (I used almond)
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon coconut sugar
• 1 tablespoon coconut sugar + ½ teaspoon cinnamon, to sprinkle on top

Directions

• Preheat the oven to 375°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
• In a bowl, combine the peaches, coconut sugar, tapioca flour, cinnamon, and nutmeg. Stir to combine. Pour the fruit into the prepared pan or ramekins, dividing evenly if using more than one ramekin.
• In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the peaches.
• Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
• Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!