Tuesday, July 19, 2011
Just Peachy!
This all started with a trip to the local vegetable stand...


There were so many peaches there and they smelled incredible! They were absolutely beautiful too...all fuzzy and cute. I couldn't resist them! I chose white peaches this time. I haven't had them in forever. The illustrator and I have been eating the peaches like crazy, but we knew exactly what special treat we wanted to make with these summer jewels!


Peach cobbler, of course! I made two this time. A gluten free version (above)...


and a gluten full version (above). Since I used fresh peaches this time instead of canned or frozen, I made a little change so I thought I would share both versions...two for one!


Normally, I would load mine up with dairy free ice cream, but I didn't have any so I spooned a little almond milk on top to make it extra gooey and delicious!

Gluten Free Fresh Peach Cobbler
(serves 6)

1/2  cup white rice flour
1/2 cup brown rice flour
1 1/4 cups almond milk, reserve 1/4 cup
1 TBSP Smart Balance Light
1/3 cup raw sugar
15 drops NuNaturals vanilla stevia (or an extra TBSP of sugar + some vanilla)
1 TBSP baking powder
pinch of salt
2 medium peaches (or 12 oz.), peeled and sliced
1 tsp raw sugar
  
Soak the rice flours with the almond milk and place in the refrigerator.  (I did 4 ½ hours but I would imagine you could do this as long or as you like).  
     
Preheat the oven to 350 degrees. Put the Smart Balance in an 8 x 8 pan and place it in the oven to melt. 

Next add the sugar, stevia, baking powder and salt to the flour mixture.  Spray a little cooking spray in the pan on the sides to prevent sticking. Pour the batter into the prepared pan. Slice peaches to the size you like.  Add the peaches to the top of the batter.  Pour the remaining almond milk on top of the batter and sprinkle with 1 tsp sugar.  Bake for 40 to 45 minutes.  Serve warm with a scoop of your favorite frozen vanilla treat.


Fresh Peach Cobbler
(serves 6)

1 TBSP Smart Balance Light
1 cup white wheat flour
2/3 cup raw sugar
1 1/2 TBSP baking powder
pinch of salt

1 1/4 cups almond milk, reserve 1/4 cup
5 drops NuNaturals vanilla stevia (or an extra TBSP of sugar + some vanilla)
2 medium peaches (or 12 oz.), peeled and sliced
1 tsp raw sugar
  
Preheat the oven to 350 degrees. Put the Smart Balance in an 8 x 8 pan and place it in the oven to melt. 

In a bow, combine the flour, sugar, baking powder and salt.  Next pour the almond milk and stevia into the flour mixture and mix well. Spray a little cooking spray in the pan on the sides to prevent sticking. Pour the batter into the prepared pan. Slice peaches to the size you like.  Add the peaches to the top of the batter.  Pour the remaining almond milk on top of the batter and sprinkle with 1 tsp sugar.  Bake for 40 to 45 minutes.  Serve warm with a scoop of your favorite frozen vanilla treat.

Question...what do you consider to be local foods? The illustrator asked the man at the farm stand if everything there was local. He said, "Yes, it's all from the South". When you see local, do you think within your state or your region? I guess I always thought state, but I can see how region could be considered local too.

I'm sharing this on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM  
20 Comments:
  • At July 19, 2011 at 6:53 AM, Anonymous Madeline- Greens and Jeans said…

    I think it depends on where you are, mostly because some states are so small! Also, where I live in Pennsylvania I am MUCH closer to New Jersey and Delaware than I am to the western part of the state, so I'm going to go with region.

     
  • At July 19, 2011 at 7:26 AM, Blogger Lindsay and James Cotter said…

    oh I was waiting for you to post this recipe, phew!! i can't wait to make it.

    local to me means within 100 miles.

     
  • At July 19, 2011 at 7:42 AM, Anonymous lee said…

    I guess I think certain mile radius. Like parts of SC and TN are closer than certain parts of GA.

     
  • At July 19, 2011 at 7:52 AM, Anonymous jess@HealthyExposures said…

    oooh, this looks amazing! I need to get some peaches, now!
    question for you: why soak the white rice flour? does it take a while to absorb liquid? (i'm not skeptical - just curious :P you know me!) also - i didn't see mention of when to add the brown rice flour. does that need to be soaked too, or added after the white rice flour has soaked?

    When I think local I think I usually think state...but I think region is a great point. Sure, it might still travel...but I can literally walk to NY from where I live in VT. And I'd just as soon have strawberries from Mass or Conn. if they're in season a little earlier, versus all the way from Cali!

     
  • At July 19, 2011 at 8:26 AM, Blogger Sarena Shasteen - The Non-Dairy Queen said…

    Jessica - I fixed the post on adding the brown rice flour. I have found that soaking the rice flour makes it less grainy. I do the same for my corn waffle recipe...oh you would love that one. I need to share it with you. I'm putting that one in my book, so I haven't shared it yet. The gluten free cobbler I make is nice and gooey on the bottom and cakey on top, which I love.

    I completely agree with the regional thing now. I just never really thought about it.

     
  • At July 19, 2011 at 8:59 AM, Anonymous Amy B @ Second City Randomness said…

    Yesterday, we went to lunch at a place that said everything was local. I found it strange because it's the midwest, and I didn't know we had local access to a good majority of the things in Thai/Chinese food... so um... I guess it's all subjective. When I think local, I would at least put it in the same state.

     
  • At July 19, 2011 at 9:35 AM, Blogger Heather Iacobacci-Miller said…

    I think I could handle that right now ;-) Peaches sound so good, so refreshing. And I suppose when I think local, I think within an hour.

     
  • At July 19, 2011 at 10:08 AM, Anonymous Holly @ The Runny Egg said…

    I never really thought about it to be honest -- I would think it would mean a certain mile radius instead of the actual state -- there are places in WI that I am closer to than places in MN, it all depends on your location I suppose.

     
  • At July 19, 2011 at 10:30 AM, Anonymous Kristina @ spabettie said…

    I am enjoying a peach smoothie for breakfast right now!! :) the peaches here are SO good right now.

    local to me sometimes means as far away as Seattle - I buy tofu that is Seattle made :) this time of year with the HUGE amount of farmers markets, my local gets much smaller! :)

     
  • At July 19, 2011 at 11:18 AM, Blogger Melissa said…

    This sounds amazing. I love any and all cobblers.

     
  • At July 19, 2011 at 12:21 PM, Anonymous Alisa Fleming said…

    Yum Sarena! I love cobbler and so low in sugar too.

     
  • At July 19, 2011 at 1:42 PM, Anonymous thehealthyapron said…

    mmm peaches taste SO amazing right now!

     
  • At July 19, 2011 at 2:27 PM, Blogger Lexi said…

    Both of these look delicious!

    Was there a very big taste difference between the GF and non-GF versions?

     
  • At July 19, 2011 at 11:19 PM, Blogger Lisa said…

    Yum!

    I think of local as being within a certain radius...like maybe 25 miles when I'm at home (in farm country) and probably more like 100 miles when I'm in the city.

     
  • At July 20, 2011 at 7:29 PM, Anonymous Pure2raw twins said…

    We just got peaches!!! Now I want to make this cobbler with them!!! YUMMMMMM love local fresh peaches!

     
  • At July 20, 2011 at 9:22 PM, OpenID katshealthcorner said…

    We just bought some peaches yesterday. I know what I'm having tomorrow!! :)

     
  • At July 20, 2011 at 10:09 PM, Blogger Kelsey said…

    its so rare that people eat or make cobbler here. Green Cuisine Restaurant always served up a delicious gluten free vegan one but they never served it enough me thinks. but its funny how your desserts totally look so much better- you have a way of making me drool like no other hehe :)

    xoxo <3

     
  • At July 22, 2011 at 7:11 AM, Blogger Nicole said…

    I used to think local meant just the state too, but I do believe it means region. I bought tuna from Trader Joe's the other day and when I got home realized it was from Singapore. I felt kind of awful I'm buying things from so far away about that and I need to be more mindful of where my food comes from.

    Beautiful cobbler!

     
  • At July 22, 2011 at 10:02 AM, Blogger Sarena Shasteen - The Non-Dairy Queen said…

    Lexi, they taste very similar. The different flours definitely do change the flavor and texture though.

     
  • At July 24, 2011 at 6:13 AM, Blogger The InTolerant Chef said…

    I haven't tried pre soaking my gfree flours before, but I'll give it a go. Your cobbler looks so yummy!

     
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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