I posted a no grain blueberry cobbler recipe using pecan flour quite awhile back, just as the blueberries were coming into season in my neck of the woods. Now, with summer long over and colder nights in store for the next few months, I’ve discovered that I’ve got a serious hankering for some warm, peach cobbler of all things!
Fortunately, I have a big bag of organic, sliced peaches still in the freezer from when they were in season over the summer!
There’s nothing better than warm, fresh out of the oven peach cobbler topped with homemade vanilla ice cream, is there? Make sure you use organic peaches in this recipe, as peaches are a high spray crop. Perhaps you’ve even noted the recent research that pesticide exposure has now been officially linked to ADHD in children.
This is definitely one fruit where it is worth it to spend the extra money for organic!
No Grain Peach Cobbler
This recipe has been adapted from Paula Deen’s peach cobbler recipe which is very delicious, but uses wheat flour and an absolute ton of sugar. I’ve modified it quite a bit to make it much higher in healthy fats, much lower in sugar, and grain free! The heavy cream is so sweet that it easily allows a halving of the sugar used in Paula Deen’s original recipe. I hope you like my version better . Your digestion and your backside certainly will!
Ingredients
4 cups organic peaches, skins removed and sliced
2 pastured eggs
1/2 cup filtered water
1 1/2 cups fresh or low temp pasteurized heavy cream
8 TBL unpasteurized or low temp pasteurized, grassfed butter
3/4 cup raw, local honey
1 1/2 cups finely ground almond flour *
Organic cinnamon
Organic nutmeg
* Make sure you soak and dry your almonds before grinding into almond flour to greatly improve digestibility and nutrient absorption. I keep a big bag of soaked/dried/ground almond flour in the freezer so I don’t have to do this step too often and can spontaneously use it whenever I want to. Rule of thumb is to soak 4 cups of raw almonds in filtered water mixed with 1 TBL of sea salt for 7 hours or overnight. Drain. Dry on cookie sheets in a warm oven. Do not buy almond flour at the store as it is basically nutritionless and is loaded with phytic acid, a potent gastric antinutrient.
Instructions
Mix the peaches and water together in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
Slice up the butter into pieces and arrange along the bottom of a glass 9×13 Pyrex baking pan. Place in a 350F oven for a few minutes to melt.
Mix the almond flour, cream, eggs and honey in a separate bowl. Remove glass pan with melted butter from the oven. Pour the batter over the butter and do not stir. When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the glass pan. .
Sprinkle the top with organic cinnamon and organic nutmeg. Use whatever amount you desire.
Bake at 350F for 30-45 minutes.
Serve with homemade vanilla ice cream made with fresh cream from a local dairy.
Enjoy!
Sarah, TheHealthyHomeEconomist.com
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{ 14 comments… read them below or add one }
Hi Sarah.
do you skin your almonds before soaking them? I have never tried making almond flour before, only soaking almonds.
Can you soak the almond flour [from the store] overnight to get rid of the phytic acid?
Dear Sarah
I am so delighted to find that I can make creme freshe from Sally’s recipe in Nourishing Traditions in about 15 hours! I also want to give credit to fiddlelove who was the first to make me willing to try it! We now use that for icecream and it is beyond delicious!
Jean in California
Hi Marina, I use raw almonds with the skins still on. Nourishing Traditions calls for skinless almonds, I believe, but skins are fine too in my experience.
Hi Lynda, yes – you can soak the almond flour from the store overnight to get rid of the antinutrients but I’m not sure how that would affect the taste etc. You would definitely want to drain off the salt water and even perhaps rinse, drain the almond flour because it would get rather salty from soaking. I think it would be easier to soak/dry the whole almonds rather than messing with soaking the almond flour which would be quite an ordeal I’m thinking.
Oh man! I wish I had frozen some peaches this year! I might just have enough blueberries in frezzer to make that one!
Thanks for the great recipe!
Chris\’s last post: Learning to Eat Well
Sarah,
What do you use to grind your nuts into almond flour? I’ve tried a food processor, coffee grinder. But they do not grind the almonds into flour. It is still pretty course. I would love to be able to grind my nuts to flour!! Also I’m doing the GAPS diet could I subsitute yogurt or Kefir for the cream? Thanks for all your great recipes and good advice on eating more nourshing!!!
Hi Nancy, a vitamix or the ultimate chopper work great for making almond flour. The ultimate chopper is pretty reasonably priced too – $40 or so.
Yes, you can substitute yogurt or kefir for the cream. You could also use coconut milk – that would probably be delightful.
Sarah,
What are your thoughts about making walnut flour? I am following a blood-type diet (B) and walnuts are high on the list of great foods for me. Have you ever tried making walnut flour and what are the results?
Thanks,
KK
Yum! Thanks for the great recipe. I can’t wait to try it.
Hi KK, walnut flour is fine, just be sure to refrigerate right away as the delicate oils in walnuts are highly subject to rancidity. I have never made walnut flour myself, but walnuts also need soaking/warm oven drying before consuming just like almonds to eliminate antinutrients.
Also, if you are following a blood type diet, I would caution you on this. Here’s a link that may prove helpful to you:
http://www.westonaprice.org/book-reviews/thumbs-down/419-eat-right-4-your-type.html
Great recipe! I am going to have to try it, especially since I made a huge batch of different soaked nuts the other day!
I have been buying almond flour at the store for ease and because I don’t have something that would properly grind the almonds. Would it be beneficial to soak the meal like any other whole grain?
Where do you recommend buying raw almonds from (or any raw nuts) at a good price?
Hi, I found your blog during a search for a grain-free peach cobbler. I agree about the organic peaches, definitely worth the extra $$. However, I was surprised about your statement on store-bought almond flour. We buy blanched almond flour from Honeyville. We’re only about 6 months into a grain-free food adventure and I’m still learning a lot. So far the Honeyville flour has worked great in the recipes we’ve tried and to be honest I love that it’s a time saver. I also don’t have the right grinder to make fine flour at home, but your comment gave me pause. We do buy whole raw almonds & other nuts for making trail mix and our favorite “cereal” (sliced fruit, seeds, nuts, and cream). Can you explain more about the anti-nutrients and why store-bought flour would be nutritionless?
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