Wednesday, June 20, 2012

Allergy free peach cobbler recipe

  • 1 cup peach nectar
  • 3 cups peaches (about 6 medium peaches), halved or sliced
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 tbsp cornflour
  • ½ tsp nutmeg
  • ½ tsp lemon zest
  • 2 cup Orgran all purpose flour
  • ½ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp nutmeg
  • 4 tbsp Nuttlex
  • 60mls goat’s milk
  • 2 tsp Orgran No Egg whisked with 60mls water until thick

  • Preheat the oven to 200°C.
  • Whisk the peach nectar with brown sugar, white sugar, 1 tbsp cornflour and nutmeg in a medium saucepan.
  • Cook over medium heat, whisking constantly, until the mixture starts to thicken.
  • Cook and whisk for 2 minutes more, or until thickened.
  • Stir in the peaches and lemon rind and cook until bubbly. Keep warm.
  • Combine the flour in a medium bowl with the brown sugar, baking powder and nutmeg.
  • Rub in the Nuttlex until the flour mixture resembles coarse breadcrumbs.
  • Combine the goat’s milk and No Egg mixture in a small bowl
  • Slowly add the goat’s milk mixture to the flour mixture stirring until a thick cakey mix forms. If needed add a tad more goat's milk.
  • Spoon the warm peach mixture into a round 23cm cake tin or pudding dish.
  • Spoon the dough evenly over the peaches.
  • Bake for 18–22 minutes, or until a toothpick inserted into the centre of a mound of dough comes out clean.
  • Dust with cinnamon sugar. (Optional)
  • Serve the cobbler warm.
  • You can leave it with a crumble appearance or smooth over the dough with a wet spoon. Another option is to add more milk and make the mix wetter. Cook time will increase.
  • Although the cake mixture seems quite dry to begin with it is half boiled in the nectar so it does become quite soft and moist.

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