This morning when I chatted with my New England friend, she talked about her huge and yummy breakfast salad she made. The salad included white peaches. I had never heard about such a fruit. It’s native to Northwest China. which could be the reason I have never seen them in Finland. We continued to talk about peaches and ended up with American Peach Cobbler, another thing I didn’t know of.
The original recipe is by no means vegan. Yet this recipe below is, and the taste is yummy. I just tasted a tiny slice. It will be this evening’s dessert.
- Serves: 10
- Calories: 520
- Cholesterol: 0
- 7 large equals 2.6 lbs or 1.2 kg ripe peaches (pitted and sliced into smaller pieces)
- 2 Tbsp date syrup
- 4 tsp arrowroot powder
- ½ tsp cinnamon
- 2 tsp vanilla extract
- ¼ cup unsweetened almond milk (or soy milk)
- 1 tsp lemon juice
- 2-1/2 cups / 200 g. spelt flour (whole)
- ¾ tsp baking soda
- 1-1/2 tsp baking powder
- 1 tsp cinnamon
- ¾ cup / 200 ml coconut sugar
- ¼ tsp sea salt
- ¼ cup/ 60 ml extra virgin coconut oil (melted)
- 1 tbsp date syrup
- Start with the filling:
- Preheat oven to 350° F/ 175°C
- Mix the peaches, date syrup, arrow powder, cinnamon and vanilla extract to a large bowl and combine. Pour into to an 8x11inch / 20 x 28 cm baking dish and spread out in an even layer.
- Make the topping:
- Combine almond milk and lemon juice and set aside to turn sour (same consistency as buttermilk). Whisk flour, baking soda, baking powder and cinnamon into a medium bowl. Add coconut sugar and salt, and whisk to combine.
- Drop in melted coconut oil and use your hands to work into the flour until all the flour is moistened. Add the sour almond milk and date syrup and stir until just integrated. Crumble over the peach filling and bake for 20 to 25 minutes or until fruit is bubbling and topping is browning around the edges.
- Remove from oven and wait 10 minutes before serving.
Photo credit: trenttsd and according to the CC license I must say if I made changes, I cropped the image and added text.