Carmen Cooks: Gluten Free Peach Cobbler and Cinnamon Rum Ice Cream Recipes
A few months ago, I was diagnosed with an allergy to gluten. For someone who is an absolute bread lover, who grew up on French bread and brie cheese, it has definitely been a hard transition. I had been having severe stomach pains and just could not figure out what it was, but finally after a series of tests I was told I am gluten intolerant. For a while I lived off of potato chips and French fries and it definitely was a challenge to make this change. But I am now slowly figuring out what I can and cannot eat! I just love sweet desserts- like peach cobbler and pound cake, but of course in their classic sense, they all contain gluten! Thankfully I have been able to come across great recipes like the one below. Danielle Walker’s cookbooks were recommended to me and they are just incredible! They feature so many paleo, gluten-free, dairy-free, and grain-free recipes! The peach cobbler recipe can be found in her cookbook, Celebrations but the one I feature in the blog, Against All Grain is a great resource as well! Let’s get cooking!
6 tablespoons ghee 8 yellow peaches, pitted and sliced (about 2 pounds) 1⁄4 cup light-colored raw honey 1 tablespoon lemon juice 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1 cup raw cashew butter 1⁄4 cup arrowroot powder 1⁄4 cup plus 1 tablespoon coconut flour 3⁄4 cup maple sugar 1 tablespoon grain-free baking powder 3⁄4 cup full-fat coconut milk
Some of these ingredients may be hard to find at your local grocery store, but Amazon is a great place to order unique ingredients from. Check out my Amazon store for all the links!
Preheat the oven to 350°F. Put the ghee in a 9 by 13-inch baking dish and place it in the oven to melt. By melting the ghee beforehand, it allows the peaches to fry just slightly when you add them to the pan later on! I actually cooked mine in a large cast iron and two small personal cast irons. These are perfect for small servings and just look adorable when plating!
Combine the sliced peaches, honey, lemon juice, cinnamon, and nutmeg in a saucepan and bring to a boil. Reduce the heat to low and simmer for 10 minutes. You can use pre ground cinnamon and nutmeg, but I just love to grate my own- they are just so much more fresh this way! If you don’t have honey, feel free to use any liquid sweetener like agave nectar or maple syrup!
Combine the cashew butter, arrowroot, coconut flour, maple sugar, baking powder, and coconut milk in a stand mixer fitted with the beater attachment or use an electric handheld mixer. Mix on medium speed until well combined. The cashew butter is definitely a unique ingredient in this type of dish but it really is incredible! It gives the dish a wonderful flavor profile and will have you throwing everything you think you know about peach cobbler right out the window!
To assemble, spoon the peach mixture into the hot baking dish. Spoon dollops of batter over the top. This is where the peaches slightly fry in the ghee and it is so delicious!
Bake for 40 minutes, or until the top is golden brown. The recipe calls to serve with whipped cream, but I found something even better- cinnamon rum ice cream! Oh. My. Gosh. This is an amazing, and also gluten free, recipe from Bon Appetit. Get the details here!
I just love this recipe and love finding new ways to get creative with my new gluten free lifestyle. Do you have some tried and true gluten free recipes? I would love to try them out! Message me on Facebook or Instagram to share. If you make the recipe, tag me so I can check it out!