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Über mich
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Hi you guys.
How was your weekend?
From around noon until 6pm on Sunday and Sunday, I
had been inside my kitchen testing out new meals.
That it is my little weekend ritual. I jam out to music, dance around, obtain creative, trash the best gluten free cheesecake kitchen, and make my entire apartment smell like refreshing baked
goodies.
On Fri, I grabbed an enjoyable lunchtime with
Lindsay from Pinch of Yum (have a look at her blog). After that on Saturday night
time, I got eventually to catch up with among my best friends from college and guzzle a margarita
how big is my face
In the midst of all this, I made this juicy peach blueberry cobbler.
Filled with clean, juicy ripe peaches and bursting with blueberries.
OH MY GAWD… it's amazing.
What's unique about this recipe is that it's
dairy-free (vegan, too!) and a tad better for you then the classic version.
How so, you say?
Coconut oil within the cobbler rather than butter.
I love the slightly refined coconut flavor it offers the crust.
Mmmm and it still gets all golden brown. The power to using coconut oil as a replacement for butter is that you generally don't need to use
as much.
Less sugar. I don't know about you but I love to taste fruit in my cobblers, not sugar.
This only offers slightly more than a 1/2 cup of glucose
in the complete recipe.
Almond Air flow Unsweetened Almond Coconut Dairy. Have you guys tried this stuff?
It's So excellent and makes the cobbler topping irresistible, while still permitting the recipe to remain dairy-free.
You can even use regular almond dairy!
Of course, it is best served warm with ice cream, frozen yogurt, or even a little whipped cream.
I served mine with coconut milk snow cream and nearly licked
the plate clean.
Enjoy this one! xo
Ingredients
4-5 medium slightly firm peaches, peeled, pitted and thickly sliced (you need to get around 4-5 cups)
1/4 cup brown sugar (or coconut sugar)
1 cup fresh blueberries
1/3 cup brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
1 teaspoon vanilla
Instructions
Preheat oven to 375 degrees F. Grease 9x9 inches skillet or 2 quart baking dish with non-stick
cooking spray.
Add more peaches and 1/4 cup brown sugar to moderate saucepan and
place more than medium-high warmth. Bring brown sugars and peaches to a boil, this should only consider about five minutes.
Immediately remove from heat and collapse in blueberries.
Pour into prepared baking pan.
In medium dish, whisk jointly flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon.
Pour in melted coconut essential
oil, milk and vanilla; stir until well mixed and batter is not any much longer lumpy.
Pour evenly over fruits and evenly spread out with a spatula.
If preferred, it is possible to sprinkle a few extra blueberries at the top to get a lovely searching cobbler.
Combine cinnamon and sugar and and sprinkle all around
the the surface of the cobbler. Bake for 35-45 mins or until fruit
is normally bubbly and best is slightly fantastic dark brown. Serve
warm with glaciers cream or iced yogurt!
Rather than coconut oil, you can use butter.
Feel free to mix up the fruit - instead of blueberries, try raspberries or strawberries!
I've made this recipe actually lighter with 1/4 glass coconut oil and 1/4 cup brown sugar - it's
still excellent!
Persönliche Informationen
JorgScorfi
Dienstag, 14. Mai 2024, 05:41
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