Gluten Free Peach Cobbler.

20160911_201718It’s peach season (sort of, it’s kind of the end of the season now) so we’ve got a lot of peaches. That means a lot of peach cobbler (and lots of frozen peaches). I’ve been experimenting with different recipes to get the perfect peach cobbler and I think I’ve done it. It’s perfectly bread-y, and just the right amount of sweet. This is one of those recipes that, if you didn’t say anything, no one would know it was gluten free. It’s also easy to make this vegan and, though I can’t personally vouch for this, I bet it’s equally delicious because coconut oil is amazing.

The first cobbler I made didn’t have enough cobbler base. It called for a 3 qt (I think) dish, so I looked on the bottom of my 9×13 pyrex and confirmed it was the proper size. I think what the recipe actually wanted me to use was something smaller with a higher lip. Anyway, what I ended up with was a cobbler that was good. It was reminiscent of the “graham” crackers I make sometimes in flavor, but it was just too thin.

20160911_201612The second cobbler was all oat flour and it was the perfect thickness in the 9×13 pan, but it called for a whopping 4 teaspoons of baking powder. When I was mixing everything together I thought, wow that is A LOT of baking powder! But gluten free cooking can be weird sometimes so i figured I’d just follow the recipe and see how it turned out. Well, it definitely had too much baking powder. You could taste the baking powder. Not good.

So the third (and fourth) cobbler(s) I made were a mix of the two recipes. This recipe is a winner. I took two photos of it, but I couldn’t pick which I liked best so I included both of them because I think they both show the texture of the cobbler accurately.

Gluten Free Peach Cobbler

  • Servings: 10
  • Time: 1 hour
  • Difficulty: easy
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1 stick of unsalted butter (1/2 cup)
3/4 cup sucanat
1 cup flour blend
1 cup oat flour
2 teaspoon baking powder
1 teaspoon salt
1 cup milk (any kind, I used almond milk)
6 cups peaches

  1. Preheat the oven to 375°.
  2. Slice the peaches into a bowl. Peeling is optional.
  3. Mix batter together and pour into a greased 9×13 baking dish and spread to the edges using a spatula. The batter will start rising right after it’s mixed, this is normal, don’t worry!
  4. Pour in peaches, making sure they cover the entire surface of the batter and bake for 35-40 minutes until the cobbler is light brown.
  5. Allow to cool slightly before serving.
  6. Serve with heavy cream, ice cream, dairy free ice cream, or dairy free milk.

Fondant (that isn’t death by sugar).

20160827_135127When I asked Hamling what kind of party he wanted for his birthday this year he said he wanted an airplane party. While we were scrolling through the internet trying to pick out a cake he’d like to have he saw one that was made with fondant. I’ve never made fondant before, and I had only heard people say it was gross. Not only that, but any kind of frosting that takes as much powdered sugar as fondant gives me an unpleasant tickling feeling at the back of my throat just thinking about it. I wanted to make a fondant that was not as sweet, but still functioned fairly well. Impossible, right?

Challenge accepted.

I ended up with something that was still pretty sweet, but I was afraid to use any more starch than I already had. As far as frosting goes, this was pretty good, and it was very workable. Maybe I’ll practice my fondant smoothing skills next time I make it.

Fondant

  • Servings: 1 cake
  • Time: 30 minutes
  • Difficulty: medium
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1 teaspoon unflavored gelatin (agar agar if making a vegan cake)
1/8 cup cold water
1/4 cup organic corn syrup
1 Tablespoon shortening or butter
1 1/2 cups tapioca starch
2 1/2 cups powdered sugar
1 teaspoon vanilla

  1. Combine gelatin and water and let sit until thick. Place it on a double boiler to melt.
  2. Add the syrup and mix well. Add shortening or butter and mix until just melted. Remove from heat and add vanilla. Cool mixture until lukewarm.
  3. Put 1 cup of starch and 1 cup of powdered sugar into a bowl. Make a well in the center and pour the liquid gelatin mixture into the well. Stir with a wooden spoon until combined. Add the remaining starch and stir.
  4. Generously dust a flat surface with powdered sugar and pour out the sticky mess in your bowl onto the sugar. Knead in the remaining powdered sugar 1/2 cup at a time until the fondant no longer sticks to your fingers.
  5. Roll out between two sheets of plastic wrap, brushing the top of the fondant with oil to prevent sticking.
  6. Apply to cake.

Notes:

  • If you want colored fondant and you’re using liquid coloring, add the color of your choice to the liquid before you mix it into the starch/sugar.
  • If your cake is going to be sitting out for a little bit, brush the entire surface with oil to keep the fondant from drying out and cracking.
  • This will store for up to a month in the fridge. If you find it’s dry when you take it out to use it, knead in some more oil.

Paleo Carrot Cake.

084The first thing you need for this recipe is homemade almond milk. Specifically the almond meal left from making the milk. To make the almond milk, soak 2 cups of almonds overnight. Strain and rinse the almonds then put them into a blender, one cup at a time with 2 cups of warm water. Blend for at least 1 minute. Strain through a muslin cloth. Dry the pulp for 12 hours in a warm oven. Once dry, run the pulp through a food processor until it is the consistency of flour. This should give you enough to make the cake.

When you use the leftover almond meal form making almond milk you get the bonus of having soaked almond flour. This will give you a better flavor and more nutrients.

This cake is worth the extra effort, but you could also use regular almond meal or flour.

There are no eggs in this, so if you switch the sweetener it would be vegan.

Paleo Carrot Cake

  • Servings: 8
  • Time: 1 hour 5 minutes
  • Difficulty: medium
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1 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup shredded coconut
3 flax eggs
1/4 cup coconut butter
3 tablespoons coconut oil
1/4 cup honey
1 1/2 cups grated carrots
1/2 cup chopped walnuts (optional)

  1. Preheat the oven to 325° F. Oil an 8×8 cake pan.
  2. Combine the ingredients for the flax eggs and allow to sit.
  3. Combine dry ingredients.
  4. Add the wet ingredients to the flax eggs and combine well.
  5. Add the wet ingredients to the dry ingredients. Fold in the carrots.
  6. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Allow to cool in the pan.

You can top this with a slice of Kerrygold butter and some honey for an extra amazing treat!