Food Writing & Food Photography from a self-proclaimed Foodie

I’ve had my own simple recipe for peach cobbler for years, but now that I pay more attention to the things that I’m eating, I’ve had to change things up once again.  I was craving peach cobbler this weekend, and decided to give it a try with my low-carb baking mix (instead of flour), and almond milk rather than cow’s milk.  The cobbler turned out a bit less “fluffy” than its flour/milk counterpart, but the flavor was really good and it didn’t bother my allergies.  THIS was a huge success in and of itself!                                                                                         

Ingredients:

  • 1 cup low-carb baking mix (substituted for white flour)
  • 1 cup sugar (or Truvia – look up conversion)
  • 1 cup almond milk (substituted for cow’s milk)
  • 1 tbsp. vanilla extract
  • 1 tsp. baking powder
  • 1 can peaches, in lite syrup

Directions:

  • Preheat oven to 350 degrees
  • In mixing bowl, whisk together dry ingredients:  low-carb baking mix, sugar, baking powder
  • Add in wet ingredients:  milk and vanilla
  • Pour this batter into a square baking dish, sprayed with non-stick cooking spray
  • Add peaches – just pour, or spoon, from the can all throughout the batter; pour syrup in as well, if extra peachy flavor is desired
  • Bake for 45 minutes, then check – crust should be golden brown and bubbly
  • If not ready, bake for 15 additional minutes and check again
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: