Paleo & Vegan Peach Cobbler #healthy #vegan

With all the late spring products of the soil, I've had TOO much formula motivation of late and can't stay aware of the thoughts. I HATE picking between formula thoughts and regularly fixate on settling on the correct decision. Therefore, I choose to drive myself nuts and simply make every one of the things, which once in a while reverse discharges when I copy myself out in the kitchen.

Anyway, this is the thing that I've been managing this week – such a large number of plans, too brief period, space and vitality! Be that as it may, one thing I have positively no second thoughts about is this paleo and veggie lover peach shoemaker. Obviously, in the wake of making this one I needed to make one with pretty much every other summer organic product out there the present moment. It's difficult to keep down after a sweet as yummy as this one!

One thing about this formula that I'll note is that I utilized aluminum free preparing powder in it, which isn't in fact paleo since it's made with cornstarch. Presently, in case you're against utilizing heating powder because of it containing corn, have no dread – you can make your very own paleo form!

Take advantage of peach season with this paleo and vegan peach cobbler! A great gluten free, dairy free, egg free dessert for summer!

Ingredients
for the peach filling:

• 6 med peaches ripe, peeled pitted and sliced (about 5 cups)
• 2 tbsp maple sugar or coconut sugar
• 1/2 tsp cinnamon
• 2 tsp arrowroot flour or tapioca flour
• pinch sea salt
• 1 tsp fresh lemon juice

for the topping:

• 1 cup blanched almond flour
• 2 Tbsp arrowroot or tapioca starch
• 1/4 cup maple sugar or coconut sugar
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1 tsp baking powder or make your own paleo baking powder
• 1/4 cup coconut oil melted, and cooled to almost room temp
• 2 1/2 tbsp unsweetened almond milk or preferred dairy free milk

Instructions

1. Preheat your oven to 400 degrees F.
2. Toss the peaches with the lemon juice, then remaining filling ingredients. Place the mixture in a 9" pie dish or 2 smaller dishes.
3. Bake (the peach mixture only) in the preheated oven for 10 minutes. While the filling bakes, make the topping. In a medium bowl, combine the almond flour, arrowroot or tapioca, sugar, salt, cinnamon and baking powder. Then, stir in the coconut oil and almond milk until a thick batter forms.
4. After removing the filling, drop the batter by spoon or a small spatula over the peaches.
5. Return to the oven and continue to bake for 15-18 minutes or until the filling is bubbly and the pastry top is browed and set.
6. Sprinkle extra coconut sugar/cinnamon over the top if desired. You can serve warm or at room temperature. I recommend allowing it to cool at least 15 minutes before serving. Serve with coconut vanilla ice cream or coconut whipped cream. Makes about 8 servings. Enjoy!

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