I know I have been absent for a few weeks. I am still doing the Eat Fat, Lose Fat Diet. Things have been interesting. :) The first two weeks my weight basically stayed the same, but when I did a body composition test at the end of those two weeks I had lost 2.8% body fat!!! Yahoo!!!! The next week I decided to try adding dairy back in.....bad idea. I didn't weigh myself until the end of the week and I had gained 5 pounds. Obviously I cannot do dairy! For the last week and a half I have been slowly losing that 5 pounds.
I still have not done a lot of experimenting with adapting the recipe from EFLF. That is why I haven't posted many recipes...but don't worry, I'll get there. :) I have a few in the works.
I know that peaches aren't necessarily in season right now, but I bought some ripe ones at the store yesterday and decided to make something that has been on my mind since my sister mentioned it the other day. Peach Cobbler. Yummy, warm, peach cobbler. The only way I have ever had peach cobbler is in a dutch oven when we camp.....which is the best way to enjoy it. However, this is also pretty darn good! :0)
Peach Cobbler - Gluten and Dairy Free
6 Peaches, peeled and sliced
1/2 cup raw honey (or coconut palm sugar)
4 TB chia seeds (optional)
1 TB vanilla extract
1 cup gluten free flour blend (I used Bob's Red Mill)
2 TB coconut palm sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 TB non-hydrogenated butter replacement (I used Earth Balance Buttery Sticks)
1/2 cup non-dairy milk (I used almond milk)
1. Preheat oven to 350 degrees. In a medium bowl combine the filling ingredients and toss to coat the peaches. Pour into a prepared 8 x 8 dish. Set aside.
2. Combine the flour, sugar, baking powder and salt. Whisk to combine. Cut in the butter until a course crumb forms. Add the milk and mix with a fork until just combined. Do not overmix.
3. Drop the dough by the spoonful on top of the peaches. Bake at 350 degrees for 30 minutes. Serve warm with vanilla ice cream or Whipped Cream.