Having someone over for dessert but you have no idea what to feed them because they’re Gluten Free, Dairy Free, or Vegan? Here’s a recipe for gluten and dairy free peach cobbler that will be sure to impress those with or without food allergies. And this recipe is just in time for the ripening of your Red Haven peaches from your tree.

INGREDIENTS

2 cups sliced fresh, frozen, or canned peaches
1-2 tsp lemon juice
3 Tbsp coconut oil
1/2 tsp almond extract
dash of cinnamon (optional, but highly recommended)
3/4 cups sugar
2/3 cup almond flour or brown rice flour
1/3 cup tapioca flour
1 tsp baking powder
dash of salt
1/2 cup coconut milk
1 tsp xanthum gum (you can omit this if you don’t have it, it just makes the flours stick together since they don’t have gluten in them)

DIRECTIONS

Peach preparation:

First, peel and slice your fresh peaches and place fruit in 2 1/2 quart dish and drip lemon juice over them. If you use canned peaches, drain and dump in dish.

Batter:

Cream together melted coconut oil and sugar, then add almond extract.
Add in coconut milk, then rice/almond flour, tapioca flour, baking powder, xanthum gum and dash of salt.
Mix well and spread over fruit. This will be thick and a tad lumpy.
After this, I like to lightly sprinkle the top with a little sugar and a little freshly ground salt.

Bake at 350 degrees F for about 25-30 minutes. I bake the cobbler until it starts to look caramelized on top, which gives a bit of a crunch to go with the chewy middle.

Serve warm plain or with frozen ice cream of choice. I personally like it served up with a little bit of coconut milk if I don’t have any dairy free ice cream on hand. My husband tells me it’s delicious with vanilla ice cream.

This recipe works great with using brown rice flour, or almond flour. After trying both, our favorite is the almond flour version.

Careful, it’s addicting and you might want to eat this entire dish of gluten and dairy free peach cobbler.

NOTE: Cobbler can be made with canned peaches, but it is always best made with fresh picked peaches from your peach trees from Western Gardens. Fall is a good time to plant trees.

Welcome Friend! Happy you came by again.

Did you make an Easter project growing wheat grain into wheatgrass? In our Wheatgrass Easter Egg project, we grew enough wheatgrass that would cost $3 or more if you purchased at the local market. If you find it difficult to throw away that gorgeous green wheatgrass, try your hand at making Wheatgrass Juice. Here are the basics.

Basic How-To’s:

Harvest when wheatgrass is about 4-8 inches in height.

Use sharp scissors and cut just above the roots.

Wash grass blades and chop with knife into ½-1 inches lengths. This size is easiest to work with unless you are feeding them into a manual grinder. In this case, no need to cut the blades smaller.

Use about ¼ – ½ cup of wheatgrass for one serving. Use your favorite method to extract the juice from the grass. (see methods below)

For best nutritional value, drink the wheatgrass juice within 30 minutes.

Wheatgrass juice can be mixed with other juices for a better taste. There are hundreds of recipes ranging from adding lemon juice, spinach leaves, cinnamon, and a myriad of other ingredients. Choose one and give it a try!

Mortar & Pestle method:

Slow but sure, use a mortar and pestle to make wheatgrass juice. Place grass in a mortar with about one tablespoon of water.

Grind the grass with the pestle until water turns a very dark green.

Pour into a small glass the water and grass through cheesecloth or a coffee filter. Place the grass pulp back in the mortar. Add another tablespoon of water and grind again until water is dark green. Filter the water again and replace grass back into mortar.

Continue this process until the water doesn’t turn dark green anymore.

The spent ground grass can be composted.

Blender method:

A basic blender can be used to make wheatgrass juice.

Place about ½ cup wheatgrass in blender with 1 cup water.

Pulverize for one-two minutes.

Strain and discard the pulp.

Manual Juicer method:

CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=204681

Manual Grinder for DIY wheatgrass juice. Photo used under Wikimedia Commons GNU License

Follow the instructions for the machine you are using.

Did you know…

Wheatgrass is gluten free because it is taken from the sprouts rather than from the plant when it is old enough to produce the wheat seed.

Ancient Egyptians used wheatgrass for the effect on their health and beauty.

Wheatgrass is a good source of potassium, vitamins A, C, E, K, B6, dietary fiber, thiamin, riboflavin, niacin, iron, zinc, copper manganese, selenium and even protein.

According to Charles Schnabel, a wheatgrass proponent in the 1940’s, “fifteen pounds of wheatgrass is equal in overall nutritional value to 350 pounds of ordinary garden vegetables.”

Gluten and Dairy Free Peach Cobbler