So remember this post when I told you all how I had 6 cartons of strawberries? Well….I must admit that I just now got to that final, sixth pack. No worries…I checked, each, individual strawberry to make sure there was no mold, they didn’t smell, etc. It must have not been a very ripe batch when I bought it cuz most of those strawberries were still good.
Anyway, I had strawberries and a bag of peaches my mother in law had given me a week or so before. Similarly to how I am bad at actually eating sufficient vegetables each day, so also I am bad (if not worse) at ever eating fruit. I love starchy things: nuts, breads, etc. That’s why I juice, or have smoothies, nearly every day. All this to say, I had all this fruit in my fridge that was very very ripe, so I decided to bake a pie.
Then I remembered how as a child, peach cobbler was basically equivalent to heaven in my book. I’d lamented when I first was diagnosed with celiac disease that I’d never get to eat my mom’s amazingly delicious peach cobbler again. However, what’s to stop me now from trying out a gluten free one now? Nothing. So I did. I spent (too much of) the afternoon looking up several gluten free cobbler recipes, and below is what I came up with.
All this to say, not a single carton of those original six went to waste, and neither did that bag of peaches. Yay.
Strawberry and Peach Cobbler
- 3 cups, 1/2 strawberries and 1/2 peaches
- 2 tsp tapioca starch
- 2 tbs pure honey
- 1/2 cup sorgum flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1/2 cup almond meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 6 tbs coconut oil
- 1/2 cup pure honey
- 1 egg
- 1 1/2 cups dairy free milk alternative (I used unsweetened coconut milk)
Preheat oven to 350F
Chop up the fruit, add them to a pan, add the tapioca starch, then the honey. Heat on low for 10 minutes.
Whisk together the flours, almond meal, baking soda, baking powder, and xanthan gum.
Next mix that with the coconut oil, honey, almond extract, egg, and milk. Whisk just until smooth.
Pour the fruit mixture into a baking pan greased with coconut oil.
Drop the flour batter by large spoonfuls evenly over the fruit mixture.
Bake for 25-30 min.
Recipe adapted mostly from here.