Peach-Ginger CobblerJoanne Saltzman | Delicious Living
- Serves: 6 people
This delicious, wheat- and dairy-free treat layers sliced peaches with a melt-in-your-mouth pastry and lightly crisped top. It’s great served warm with soy or coconut vanilla ice cream and a cup of tea. You could even eat it for breakfast (minus the ice cream, of course)!
- Wash and slice peaches; place in a large bowl. Combine sugar and cardamom. Pour over peaches; add crystallized ginger and 1/8 teaspoon sea salt. Mix gently. Transfer to a buttered 4x8-inch loaf pan (it will nearly fill the pan).
- Preheat oven to 375˚. In a mixer or food processor, beat together coconut oil, agave, and lecithin granules. Add orange flower water or extract and remaining 1/2 cup peaches. Beat until mostly smooth. In a bowl, combine oat flour, baking powder, and remaining 1/4 teaspoon sea salt; briefly pulse into coconut oil mixture.
- Pour batter over peaches and sprinkle with walnuts. Cover with foil and bake for 15 minutes. Remove foil and bake for another 15 minutes, then reduce heat to 350˚ and bake for another 20–30 minutes, until a toothpick comes out clean and topping is light brown.
PER SERVING: 309 cal, 40% fat cal, 14g fat, 9g sat fat, 0mg chol, 4g protein, 46g carb, 4g fiber, 181mg sodium