Paleo Peach Cobbler
Ingredients
The cobbler base
-
½
cup
grass-fed butter or ghee (salted), melted
-
1½
cups
blanched almond flour
-
¼
cup
arrowroot powder
-
½
tsp
aluminum-free double acting baking powder
-
¼
tsp
sea salt
-
½
cup
full fat coconut milk
-
¼
cup
pure maple syrup
-
1
large
egg
-
½
tsp
vanilla extract
The fruit topping
-
3
medium
ripe peaches, peeled and sliced (~400g)
Optional serving
-
to taste
dairy-free vanilla ice cream
Instructions
- Preheat the oven to 350ºF (177ºC).
- Pour melted butter or ghee into an 8x8" glass baking dish.
- In a medium bowl, whisk together almond flour, arrowroot powder, baking powder, and salt.
- Add coconut milk, maple syrup, egg, and vanilla to the dry ingredients and whisk until combined.
- Spread the butter or ghee up the sides of the baking dish to grease it.
- Pour the batter into the dish and flatten it slightly; do not mix.
- Layer the peach slices on top of the batter.
- Bake for 40-45 minutes until browned on top and around the edges.
- Remove from the oven and let cool for about 20 minutes.
- Serve warm, optionally with dairy-free vanilla ice cream.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
60mg
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