Peach Cobbler

16 08 2012

Peach Cobbler

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.



Purple Sticky Rice Pudding

22 06 2012

This addictive dish works for both breakfast or dessert.  With natural sweetness from bananas and the rich flavor of vanilla bean, you can eat till the purple rice runs dry.

Serves 6

2 cups short grain purple sticky rice (if unavailable, substitute with short grain brown rice or steel cut oats)

2 cups blueberries

2 bananas

2 vanilla beans, seeds and pods (see how to do it here)

4 cups water

Combine all ingredients in a large pot.  Cover and bring to a boil.  Reduce heat to low.  Stir vigorously to release the starches in the rice.  Cook until rice is tender, about 30 to 40 minutes.  Stir every 10 minutes or so to release more of the starches.  If mixture becomes to dry, simply add more water.

Garnish with diced mangos or apricots.

Berry Oatmeal in a Jar

19 06 2012

Who has time for breakfast?  Make a full supply of these Sunday night for Breakfast-on-the-go all week.  Or, do like me, and chow on these for a post-workout refuel.

Makes 6 jars

3  cups oats (thick-rolled have a nice chewiness)

3 tablespoons ground cinnamon

1 tablespoon ground ginger

1/2 tablespoon grated nutmeg

3 cups berries, any variety, let your nose and eyes choose

6 mason jars (holds at least 2 cups each)

Clean out jars.  Open lids.  Place 1/2 cup oats in each jar.  Combine the cinnamon, ginger, and nutmeg in a small bowl, then even disperse among the jars (about 1 tablespoon in each jar).  If you have Pumpkin Pie spice mix on hand, this will also work.  Evenly disperse the berries among the jars.  Frozen berries or cherries also work.  Add enough water to each of the jars to cover the oats and come almost to the lip of the jar, about 1 1/2 cups.  Screw the lids on the jars, and refrigerate.

To enjoy: Simply screw the lid off the jar, microwave for a minute, stir, then another 30 seconds.  Enjoy warm.

The longer the oats soak in the water, the softer they’ll get.  Feel free to add in chopped, toasted nuts or fresh vanilla seeds for extra flavor.