Category: Treats/Desserts

Peach cobbler free of gluten, grains, dairy and sugar…need I say more?  I promise you this healthified dessert is packed with peachy, nutty flavor without compromising your healthy lifestyle!  You may sub in another seasonal fruit if peaches aren’t local or in season for you.

What you need:

For the peach layer:

• 4-5 peaches-peeled, pitted and sliced (make sure they are juicy and ripe)
• 1/2 tsp cinnamon
• 2-3 droppers liquid stevia
• 1 T unsweetened coconut flakes
• 1/2 tsp arrowroot powder or tapioca starch

For the cobbler layer:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder or tapioca starch
• 1 tsp baking powder
• 1 tsp cinnamon
• pinch of salt
• 1/2 cup unsweetened coconut or almond milk
• 1/4 cup melted coconut oil
• 1/2 tsp vanilla extract
• 1/3 cup chopped walnuts, reserve a few for topping

How you do it:

1. Preheat oven to 375°
2. Grease a 9 inch skillet or pie pan with coconut oil
3. Combine all peach layer ingredients in a bowl and pour into baking dish
4. In another bowl combine all cobbler layer ingredients
5. Scoop large spoonfuls over the peach mixture; top with a few more chopped walnuts
6. Bake for 25 minutes or until bubbly
7. Serve warm with coconut milk ice cream or homemade coconut whipped cream

These cookies are what I call Pegan=paleo and vegan!  It can be tough to find a recipe (that actually tastes good) that is devoid of gluten, dairy AND eggs but this one is a winner!!  I tweaked the sugar to be as low as possible but you may be able to alternatively sub a small amount of monk or stevia sweeteners if you prefer.  Also-I’ve included my recipe for making a flax egg as well-this is an easy egg substitute for baking recipes for those who don’t do well with eggs.  Enjoy!

What you need for cookies:

• 1 flax egg (see recipe below)
• 1/4 cup softened (not melty) coconut oil
• 1/4 cup cashew butter
• 3 T maple syrup
• 2 T coconut sugar
• 2 tsp vanilla extract
• 1 and 1/4 cup blanched almond flour
• 1/4 cup tapioca starch
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup chopped walnuts
• 1/2 cup dark chocolate chips

For Flax egg

• 1 T ground flax
• 2.5 T warm water

How you do it:

To make Flax Egg: Whisk ground flax + warm water in a small bowl, let sit for 10-15 minutes

1. Preheat oven to 350S
2. Sift (you can just use a whisk) together almond flour, tapioca starch, baking soda and salt
3. In another bowl blend together nut butter, coconut oil, maple syrup, coconut sugar and vanilla until smooth
4. Add flax egg into wet mix
5. Add flour to wet mixture and mix just until a dough forms
6. Fold in chopped walnuts and chocolate chips
7. Chill mix in the fridge for 15 minutes
8. Line a baking sheet with parchment and preheat oven to 350
9. Scoop onto baking sheet and flatten tops slightly
10. Bake 13-15 minutes until just turning golden brown (should still look a little soft)
11. Remove from oven and cool on baking sheet before serving, sprinkle with a touch of salt
12. Serve with steamed almond milk 🙂

Makes roughly a dozen cookies