Allergy Free Peach Crisp? Bring It On.

Can’t have oats? No problem.

Can’t have flour? Again… no problem.

Can’t have almonds? Uhhhh….this could be a problem. But you could just switch out one ingredient. Problem solved.

Peaches which are crisped.

Peach Crisp: No Gluten, Oats, Dairy, Eggs, Soy, Etcetera

• 8 cups fresh peaches, sliced (I strongly recommend fresh, home frozen or home canned peaches.)
• 1 Tb cornstarch or other thickener, such as tapioca starch
• 2 Tb agave /or/ 3 Tb your choice of granulated sugar
• 1 cup almond flour/meal
• 1/2 tsp vanilla 
• 2 Tablespoons brown sugar or 1 Tb. raw agave
• 1/2 tsp sea salt
• 1/2 (scant) tsp cinnamon
• 4 Tablespoons Earth Balance

In a large bowl combine the peaches, cornstarch and 2 Tb agave.

Grease a 9×13 glass casserole dish.

Transfer peach mixture to dish.

Rinse out the bowl and once it is dried, combine the almond meal, vanilla, brown sugar, salt, cinnamon and Earth Balance. Mix well with a mixer to combine. Don’t be afraid to plunge your hands into the mixture to get it thoroughly blended if the mixer doesn’t do the trick. 

Spread topping evenly over peach mixture.

Bake at 350 degrees for 30 minutes or until topping is golden and the peach mixture is bubbling.

Cool for at least 15 minutes on a wire rack before serving.

And don’t forget the Rich Whip! Or you could use chilled canned coconut milk. Just refrigerate the can, drain off the liquid and whip the solid milk.

 

See? Rich Whip is just like the real deal! Healthy? No! Delicious? YES!

Serve your peach crisp warm with a dollop of your favorite whipped cream replacer. Or just eat the crisp all by itself. It’s that good!

Happy Warm and Yummy Deliciousness!

Berry Cobbler So Good You’ll Want to Slap Your Momma!

Slap my….WHAT?

Well, according to Tim Hawkins, you will anyway.

If  you have no idea what I’m talking about, just move right along.

Mooooving riiiight alonnnnggg.

Anyway, the other day I had berries in my freezer and so wanted to cobble them. So I found a recipe and and tweaked it to become my very own cobbling fantasy.

MAN, is it GOOD cobbler!

Let’s just say I am so glad my mother wasn’t here!

Want the recipe? I thought so.

Here you go:

Berry Cobbler (No gluten, dairy, corn, soy or eggs)

• 2 1/2 cups gluten free flour
• 1 Tb baking powder
• 1 tsp salt
• 1 cup dairy free milk, such as Silk almond
• 3/4 cup Earth Balance spread, melted
• OPTIONAL, but not necessary: One egg (I used one duck egg) *
• 3  1/2 cups berries, thawed
• 1 cup sugar OR 2/3 cup agave

Spray a 9×13 pan with cooking spray.  Pre-heat the oven to 375 degrees.

In a medium bowl, gently stir together the berries and sweetener. Set aside.

In a medium mixing bowl, combine the dry ingredients. Next add the melted Earth Balance and dairy free milk alternative. If desired, add a chicken or duck egg. *(No egg replacer is necessary in this recipe. The egg just gives the cobbler a little more crumb.)

Blend all ingredients together well. If the batter is still thick, add a little water until it *almost* resembles pancake batter: not runny, but not thick like muffin batter. (Sorry, no pictures of the batter. I will insert one the next time I cobble a fruit.)

Transfer your sweetened berries to the pan. Spread the dough mixture evenly over the top of the berries.

Bake in oven for 40 minutes or until the crust is golden brown.

Remove and set on a wire rack to cool.

Serve after allowing the cobbler to sit for about thirty minutes.

(Recipe copywritten by Jaime Rohm, The Freak Food Gourmet)

And then, after serving, rave to each other about just how stinkin’ good it is!

Unless you’re alone.

Then you can rave to no one in particular. Unless you have a hamster. Then you could rave to him, I suppose.

p.s. You won’t be likely to find any ‘pretty’ food pictures on this blog. I believe in reality here. Put that baby in a bowl so I can eat it! Enough with dressing it up like a glorified Barbie doll! Just hand it over and forget the formalities. Reality, people. Reality is the name of my game.

Happy Cobbling Fruit!