Many of you who have followed my blog for a long time know that I recently moved to the mountains. It's a bit remote... and by "remote" I mean: 25 min to the grocery store, 25 min to school, 25 min to church --- ok, 25 min to get ANYWHERE!!! But the closest CSA (community supported agriculture) pick-up used to be over an hour away. I was hesitant to join because of this, BUT they have now opened up a new location, get this... just 25 minutes away :) I will be getting my first delivery in a week! My friend Shannon, who shared her Organic Mountain Berry Muffins with y'all a couple months ago, texted me a few days ago and asked if I wanted to go halfsies on a big batch of organic peaches. Ummm... YES. That was a silly question!
Sweet, Juicy, Organic Peaches
I already used them in my {Summer Quinoa Salad} but was most excited about using them to make a health(ier) version of Peach Cobbler. I've officially outdone myself on this one b/c it's over-the-top amazing!!
Sweet, soft, sugar-y peaches intermingled with a cake-like cobbler and topped with vanilla ice cream.
This recipe uses less sugar than traditional cobblers, uses coconut oil instead of butter, and adds in quinoa -- which is a true superfood!
So the only question is, when are you going to make this?!
Peach Cobbler w/Quinoa
Description
Peach Cobbler w/Quinoa // via Nosh and Nourish
Ingredients
6 Peaches (pitted and sliced, or sub frozen)
1⁄4 cup Coconut Sugar
1⁄4 cup Water
1 tablespoon Cornstarch
1⁄4 teaspoon Cinnamon
1⁄3 cup Coconut Oil
1 tablespoon Dark Amber Maple Syrup
1 cup Cooked Quinoa
2 tablespoons Coconut Sugar
1 1⁄2 teaspoon Baking Powder
1⁄2 teaspoon Salt
1⁄2 cup Silk Vanilla Almondmilk
3⁄4 cups Whole Wheat Pastry Flour (I use Bob's RedMill)
Instructions
In a medium saucepan, combine sliced peaches, coconut sugar, and water. Simmer over medium heat for 8 minutes.
Preheat oven to 400 degrees.
Add 1 tbsp cornstarch and 1/4 tsp cinnamon to peach mixture. Stir thoroughly.
In a medium mixing bowl, combine remaining ingredients (coconut oil through flour).
Spray a deep baking dish with non-stick spray.
Spoon in the dough and press it flat.
Pour the peach mixture on top.
Bake for 45 minutes or until everything is cooked through.
Serve with a scoop of vanilla almondmilk ice cream (optional, though recommended!)
Many of you who have followed my blog for a long time know that I recently moved to the mountains. It's a bit remote... and by "remote" I mean: 25 min to the grocery store, 25 min to school, 25 min to church --- ok, 25 min to get ANYWHERE!!! But the closest CSA (community supported agriculture) pick-up used to be over an hour away. I was hesitant to join because of this, BUT they have now opened up a new location, get this... just 25 minutes away :) I will be getting my first delivery in a week! My friend Shannon, who shared her Organic Mountain Berry Muffins with y'all a couple months ago, texted me a few days ago and asked if I wanted to go halfsies on a big batch of organic peaches. Ummm... YES. That was a silly question!
Sweet, Juicy, Organic Peaches
I already used them in my {Summer Quinoa Salad} but was most excited about using them to make a health(ier) version of Peach Cobbler. I've officially outdone myself on this one b/c it's over-the-top amazing!!
Sweet, soft, sugar-y peaches intermingled with a cake-like cobbler and topped with vanilla ice cream.
This recipe uses less sugar than traditional cobblers, uses coconut oil instead of butter, and adds in quinoa -- which is a true superfood!
So the only question is, when are you going to make this?!
Peach Cobbler w/Quinoa
Description
Peach Cobbler w/Quinoa // via Nosh and Nourish
Ingredients
Instructions
Yields 8 Servings
Nosh and Nourish