Monday, May 20, 2013

Allergy free apricot cobbler recipe

  • 1kg fresh apricots, blanched, pipped and halved or 2 x 410g cans apricot halves in natural juice, drained
  • ⅔ cup apricot nectar or juice
  • Zest of 1 orange, finely grated
  • 2 tsps corn flour
  • 2⅔ cups Orgran self-raising flour
  • ¼ cup caster sugar
  • 200g Nuttlex
  • 2 tsp Organ No Egg whisked with 120mls water until thick
  • ⅔ cup goat’s milk
  • 1 tsp vanilla essence

  • Preheat oven to 180°C.
  • Lightly grease a medium sized casserole dish with Nuttlex.
  • In a large bowl, combine the apricot and orange zest.
  • In a separate bowl, whisk together the nectar or juice and cornflour.
  • Pour the fruit and juice mixtures into the casserole dish and set aside.
  • In a large bowl, combine the flour and caster sugar in a large bowl.
  • Add the Nuttlex and rub it lightly into the flour until the mixture resembles breadcrumbs.
  • Make a well in the centre.
  • Pour in the No Egg mixture, vanilla essence and the goat’s milk.
  • Stir until dough-like then place heaped tablespoons of the batter on top of the apricots, covering them entirely.
  • Bake for 40-50 minutes or until cooked through and the juice has bubble to the top.
  • Remove from the oven and allow the cobbler to cool slightly while the juice sets.

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