Makes 18 pieces
Pureed dried apricots add a subtle sweetness to this healthy treat. Serve with roasted peaches for a summery dessert or a sweet treat for brunch.
½ cup dried apricots
1 ½ cups cornmeal
½ cup garbanzo bean flour
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/8 teaspoon fine sea salt (optional)
1 cup non-dairy, WC-approved milk
½ cup unsweetened applesauce
4 peaches, pitted and cut into bite-sized pieces
Preheat oven to 350°F. Line a 9×9 baking dish with foil.
To make apricot paste: Soak dried apricots in warm water for at least 10 minutes, to soften. Place in a high-speed blender with a few tablespoons of water. Pulse, then puree, until a paste-like consistency is reached. Add more water as needed to reach a spreadable, smooth consistency. Remove and set aside.
To make biscuit dough: Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together non-dairy milk, applesauce and apricot paste. Stir apricot mixture into cornmeal mixture. Stir until combined.
To make cobbler: Place half of the bite-sized peaches in the bottom of a 9×9” baking dish or round cast iron pan. Pour biscuit dough on top of peaches. Spread the remaining peaches on top and press into the dough, just to even the surface of the cobbler. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cut into 16 slices. Serve with remaining apricot paste.