GRAIN-FREE PEACH & BERRY COBBLER

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I think before I moved to this area, I did have some delicious peaches on summer vacations in the south of France or Italy, but nothing really compares to the peaches we have here in northeastern USA. Every summer, we have an abundance of sweet, juicy, big, ripe peaches in this area that can’t be beat. If you are ever in the area during the summertime, make sure you find a local farmers market to try some of these goodies. The whole family seems to be addicted to the peaches and I can buy a whole box of them only for them to disappear overnight - and yes, there have been family fights over who is going to get the last peach left in the fruit bowl.

Usually we eat the peaches fresh, but lately I have started experimenting with cobbler recipes as a healthy dessert option. I transformed my favorite recipe from Jamie Oliver’s cookbook “Happy Days with the Naked Chef” into a version that is free of grain, refined sugar, and lactose. It took a couple attempts for the dough but we all are thrilled with the final result. For the fruit, I first used apples, then I moved to berries, next peach and berries, and finally only peaches. And yes, the peaches-only version is the winner when it comes to the family vote. I still love the one with berries very much and think berries are highly nutritious, but the peach one was definitely a hit. So the picture was not taken from our last and favorite cobbler, but I did add the peach version to the recipe below. For children, I would definitely recommend the peach version as it is a favorite for all of my kids. Btw, this is one of the almond flour recipes where I see my non-scd guests ask for seconds and thirds!

The time in the oven is rather short since I sauté the fruit in a pan beforehand to ensure that they turn out perfectly juicy and sweet after they come out of the oven. You can eat it plain or add some fermented heavy whipping cream, almond ice cream, or vanilla ice cream from my previous blog posts.

SERVES 6
INGREDIENTS
For the dough:
2 1/4 cups almond flour
3 tbsp coconut flour
1 tsp baking soda
3/4 cup butter
4 to 5 tbsp honey
3/4 cup plain yoghurt (for SCD legal yoghurt see recipe below)
1 tsp vanilla extract
1/8 tsp sea salt

For the fruit mixture:
3 peaches
1 1/2 pints berries or 2 more peaches for a peach cobbler (note: if I can’t get fresh peaches, I use 24 oz frozen peaches, thawed. These I don’t fry, I simply add them to the baking dish and add honey on top)
3 tbsp honey

INSTRUCTIONS
Peel the peaches, remove the stones, and cut them into wedges (note: the easiest way to peel peaches is to place them into boiling water for 30 seconds then move them to an ice water bath. Then you can easily remove the peel with your hands).

Add the peaches, berries, and honey to a large frying pan and heat while stirring constantly until juice starts forming. Remove from the stove and set aside.

Add cold butter, almond flour, coconut flour, baking soda, salt, and honey to a food processor and pulse until well combined. Add yoghurt and vanilla extract to the mixture and stir until just combined.

Add the fruit to a deep baking dish. Spoon the batter evenly over the fruit.

Bake at 350° F / 190° C for 25 to 30 minutes.

Serve warm and, if you like, with FERMENTED HEAVY WHIPPING CREAM, ALMOND ICE CREAM or VANILLA ICE CREAM

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HOMEMADE YOGHURT

Tools:
yoghurt maker with one large container
yoghurt maker with single glass jars

INGREDIENTS
1 quart whole or skim milk
1 pint heavy whipping cream ( If you want it with less fat, you can also replace heavy whipping cream with milk)
7 oz SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

INSTRUCTIONS
Place the milk and heavy whipping cream in a saucepan and heat at high heat until bubbles appear on the edges. (Do not boil!) Stir often to prevent the milk from sticking to the bottom of the pan.

Remove the pot from the stove and let cool until it has reached room temperature or below (about 64-77° F or 20-25° C).

Spoon the yoghurt starter into a mixing bowl and add one cup of the cooled milk. Mix well until a thick paste forms.

Add the yoghurt/milk mixture to the saucepan and stir well to distribute evenly.

Fill into yoghurt maker containers and place in the yoghurt maker machine. Make sure to follow the manual of your specific yoghurt maker. The mixture must ferment for at least 24 hours to ensure that all of the lactose has been broken down by beneficial bacteria.

Take out of the machine and refrigerate for at least two hours before using. Keep refrigerated

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