Friday, August 10, 2012

Gluten Free Desserts - Peach Cobbler Cake

I remember my mother making peach pies, as we called them.  There was always lots of crust and with fresh peaches!  And she loved adding nutmeg….

Either my mother bought peaches or there was a nearby peach tree at the edge of the ‘woods’ that everyone nearby took turns getting peaches. Most of my earlier years were in farm country, so wild fruit trees were far and near that did not really seem to be owned by anyone. We used to walk thru the  ‘woods’ looking for berries as they grew wild almost everywhere.   There were grapes(the size of wine grapes), raspberries, muscadines (grapes), persimmons, black walnuts, pecans all growing in the wild!  I remember having a hazelnut bush in our yard once!

Oh, the ‘good old days’!

Peach Cobbler Cake - Gluten-free

Peach Cobbler Cake - out of oven


Dry Ingredients

1/2 cup Whole Grain Mix II - Self- Rising (Bob's Red Mill Biscuit mix will work, add a couple tsp sugar)
1/4 cup almond flour (or almond meal)
1/4 cup potato starch
2 tbsp coconut flour ( or 2 more tbsp baking mix)
1 tbsp Coconut palm sugar (or brown sugar)
8 pkts Pure Via Stevia  (or 1/3 cup sugar)
1 tbsp buttermilk powder, optional
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp vanilla powder   (= to1 tsp vanilla extract)
1/2 tsp cinnamon
1/2 tsp nutmeg

Liquids and fats

2 tbsp Canola Harvest Margarine(70% fat) or butter
1 tsp grapeseed oil or other neutral oil
1/4 cup liquid egg white product or 1 egg
1 cup low-fat (1%) buttermilk

Peach mixture

4 large peaches, peeled, cut into 1/2-inch slices ( about 3 cups)
1 tbsp raw honey ( or 1 1/2 T liquid)
3 pkts Pure Via Stevia   (or 2 tbsp sugar)
1 tbsp Coconut palm sugar (or brown sugar)
2 tbsp Canola Harvest Margarine
1 tsp vanilla extract
1/4 tsp nutmeg, ground
1/3 cup water
1/2 tsp lemon juice


1 tbsp Turbinado sugar (coarse grained sugar) - gives a little crunch


1. Simmer the peach mixture until it begins to thicken just a little, about half an hour.  You may also dissolve 1 tsp cornstarch in a tbsp water to thicken.

Peach Cobbler Cake - Peach Mixture

2. Taste the Peach Mixture to see if the additional sugar is desired. Remove from heat and allow to cool to room temperature.
3. Combine Dry Ingredients in a food processor and pulse until smooth like a purchased biscuit mix. Set aside

Peach Cobbler Cake - Dry Ingredients

4. Spray a 9-inch baking dish with oil spray or coat with shortening. I wiped shortening over the domed cake pan used with a paper towel.
5. Preheat oven to 350°F.
6. Beat the Liquids and Fats except, the buttermilk until creamy.
7. Pour the Dry Ingredients into the mixing bowl and mix until combined, gradually add milk, mixing to combine.

Peach Cobbler Cake - batter

Peach Cobbler Cake - batter close-up

8. Dollop about 1/3 of the batter into the pan. use a fork to spread it out.  dollop about 1/3 of  the Peach Mixture  over the batter,  spread out about evenly.
9. Repeat until all Peach Mixture and batter is in the pan, leaving a small amount of batter for the top. Use a fork to spread it around leaving some open areas.
10. Make sure the batter is not any thicker in areas than others. Using a fork or knife swirl the dish  to mix just a little.
11. Sprinkle  the top lightly with the Turbinado sugar.

Peach Cobbler Cake - before oven

12. Bake for about 45 minutes or until top is lightly browned.   This could take less or more depending on the gluten-free flour mix used

Peach Cobbler Cake - Served

Servings: 8

Nutrition (per serving): 213 calories, 8.7g total fat, 3.3g monounsaturated fat, 1.8g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, 1.3g saturated fat, 1.9mg cholesterol, 175.1mg sodium, 86.5mg calcium, 247.2mg potassium, 7.1mcg folate, 89.3mg phosphorus, 9.1mg phytosterols, <1mcg lycopene, 1.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 5.7mg vitamin c, 0IU vitamin d, <1mg zinc, 29.8g carbohydrates, 3.1g fiber, 26.6g net carbohydrates, 15.8g sugar, 1.2g fructose, <1g galactose, 1.5g glucose, 0g lactose, <1g maltose, 3.7g sucrose, 4.6g protein.


I do not like really sweet pies, so add additional 2 tbsp sugar to the peaches after tasting them if you wish.
I used minimum sugars in this recipe to reduce the sugar content, of course you may add more Turbinado sugar or increase the sugar in the peach mixture, but that will increase the number of calories and CARBS.  By doing so, you may also serve smaller servings to offset the increase.
For the vanilla powder, substitute 1 tsp vanilla extract in the Liquids and Fats mix
If you do not have almond meal, throw about 1/3 C almonds in food processor until no hard bits, do not over pulse or you will get butter.  Sift to remove any hard pieces.   Measure out the 1/4 cup. Save those for  topping ice cream or dessert bars.
Almond meal lightens the batter, I do not recommend flax meal as it will make it heavier since there is extra liquid in this recipe.
I formulate my mixes to have more fiber, is the reason for the coconut flour.
I have never made this with canned peaches as they seem too mushy for me.

© 2012

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