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Paleo Peach Cobbler

Paleo Peach Cobbler

Me, munchkin, my sister last year in Santa Fe, NM.

Me, munchkin, my sister last year in Santa Fe, NM.

Every summer my kid sister (we are 15 years apart) would come stay with my husband and I for about month since she was little. We love having her around, she cracks me up, loves her niece and has always been a tremendous help and role model.

 

Now she is going into her last year of high school, she’s applying and visiting colleges, has a part time job and a full time social life. As it does, slowly life has been changing into a new chapter for all of us. This was the first summer she didn't come stay with us. So when she decided to drive down and stay for the night I prepared a big meal and invited our brother and his girlfriend for lovely sibling get-together. It was so nice to enjoy sit around and laugh and enjoy each others company before everyone goes full swing into the school year.

My husband whipped up some beautiful homemade corn tortillas for pork carnitas, we had creamy guacamole and garden fresh pico de gallo. It was amazing meal to enjoy together.

This color!! Natural beauty!

This color!! Natural beauty!

 

Now in all honesty, I am a baker at heart. I was born with a sweet tooth and a love for a daily piece of cake, but as of lately cake is not a part of my healthy lifestyle. When you have company though, you HAVE to have dessert. So I came up with this peach cobbler. It’s a perfect summer evening dessert that pleases everyone. Even your guests that eat all sorts of gluten and dairy will enjoy.


 

Paleo Peach Cobbler

Paleo Peach Cobbler

Paleo Peach Cobbler

Preheat oven to 350

Filling

5 large organic peaches

2T coconut sugar

3 tsp tapioca starch or arrowroot powder

1 T maple syrup

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

Topping

¾ c coconut sugar

1 ½ T maple syrup

⅓ c coconut oil

4 eggs

1 c. blanched almond meal

½ c. coconut flour

1 ½ tsp baking powder

¾ tsp salt

¾ tsp vanilla extract

3 T almond milk


Filling

Slice your peaches and place into a large bowl, add remaining ingredients and let marinate in all the goodness while you make your crust topping. Place in a greased tart or pie pan. I used a 9” ceramic tart pan because it’s a little deeper.

Topping

Whisk coconut sugar, maple syrup, coconut oil and eggs together till combined. Add Almond meal, coconut flour, baking powder, salt, vanilla, and almond milk and stir. Spread over peaches using the back of a spoon to spread easier. Then pop in the oven for 25-30 minutes, topping should be crisp. Top with your favorite vanilla ice cream or coconut cream and enjoy.

 

Try this recipe, savor it with the people you love, and please tell me if you love it!
 

Much Salad (and dessert) love,


Carrie ~ LettuceBeDifferent

 

Purple Sweet Potato Pie & I shut my Mouth.

Purple Sweet Potato Pie & I shut my Mouth.