Wednesday, July 1, 2015

#WCW What's Cookin' Wednesday: Healthy Happy Birthday Treat!

Summer is in full swing! One of my favorite summer foods are peaches! In season from June-August! Did you know that China is actually the world’s largest peach producer!? Yup—of course here at home, California and Georgia are our biggest producers. 

Peaches are a stone fruit, like plums and nectarines, and they have this stuff called phenolic compounds. Studies have shown that those actually have anti-obesity, anti-inflammatory and anti-diabetic properties. They may also help to reduce bad cholesterol LDL which is associated with cardiovascular disease. HEY!! Hand me a peach! 

Since my husband’s birthday is this week, I plan to make him a delicious Peach Cobbler…the healthier version of course! First you must know how to peel a peach…here’s the secret(that I perfected when I used to make my own baby food!)

Make sure your peaches are ripe. If they are even a little bit under ripe, they won’t peel easily. Bring a large pot of water to a boil. Don’t fill it too high, since you’ll be putting your peaches in there. While the water is boiling, cut a little “x” into the skin in the bottom of the peach. Fill a large bowl with ice water. When the water boils, add the peaches and boil for 30 seconds. Remove with a slotted spoon to the ice water. When the peaches are cool enough to handle simply slide the skin off, starting at the “x”….super easy! This way you retain all of the delicious “meat” of the fruit for your pie!

So here’s a totally “Delia approved” version of Peach Cobbler-Real Ingredients/Nutrient rich/Gluten Free/Non Inflammatory/Healthy fats/ No processed white sugar!


Ingredients Filling:
8 Peaches, peeled & pitted
¼ cup Granulated Coconut Sugar(you can find at most grocery stores nowadays, but especially a health food store)
¼ tsp Ground Cinnamon
⅛ tsp Ground Nutmeg 
2 tsp Arrowroot powder(this is a much healthier option instead of cornstarch!)

Starch Topping:
1 cup Almond Flour 
 ¼ cup Granulated Coconut Sugar
½ cup Unsweetened Shredded Coconut(get in the bulk section of your health food store-avoid any with preservatives and additives-   the ingredients should simply say, “coconut”)
½ cup Cashews, chopped 
 ½ tsp Sea Salt
½ tsp Cinnamon
4 Tbsp Ghee(clarified butter) or Grass-Fed Butter, or Coconut oil, softened (not melted) 

Preheat oven to 425F. 
Slice the peach quarters into 2-3 thin slices, then cut those in half to make chunks. Combine all filling ingredients together in a large bowl and gently stir to combine. Pour the peaches into a 13x9 baking dish OR you could use a deep-dish pie plate. 

Bake in the preheated oven for 10 minutes. Reduce oven heat to 375F. 
While the peaches are cooking, combine all of the topping ingredients except the ghee/coconut oil. 
Mix together with a fork until evenly combined. 
Add the ghee/coconut oil into the topping mixture and mix in with the fork, pressing the mixture down and around to evenly incorporate the ghee/coconut oil. The mixture should resemble coarse crumbs but won't stick together. 
Sprinkle the topping on top of the peaches and bake in the 375F oven for 20-25 minutes, or until the peaches are soft and bubbly and the topping is browned (don't let it burn). 
Try not to eat it straight out of the oven! 
You must let it cool first. 

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