Hi you guys. How was your weekend?

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Hi you guys. How was your weekend?

From around noon until 6pm on Sunday and Sunday, I had been in my kitchen testing out new formulas. That it is my little weekend ritual. I jam out to music, dance around, get creative, trash the kitchen, and make my entire apartment smell like clean baked goodies.

On Fri, I grabbed a fun lunchtime with Lindsay from Pinch of Yum (check out her blog). After that on Saturday night time, I got to meet up with among my best friends from university and guzzle a margarita how big is my face

Amid all this, I produced this juicy peach blueberry cobbler. Packed with fresh new, juicy ripe peaches and bursting with blueberries. OH MY GAWD… it’s amazing.

What’s unique concerning this recipe is that it is dairy-free (vegan, too!) along with a tad better for you then the classic version.

How so, you say?

Coconut oil in the cobbler rather than butter. I love the slightly subtle coconut flavor it gives the crust. Mmmm and it still gets all golden brown. The benefit to using coconut oil as a replacement for butter is the fact that you generally won’t need to make use of as much.

Less sugar. I have no idea about you but I like to taste fruit in my cobblers, not sugars. This only has slightly greater than a 1/2 glass of sugar in the complete recipe.

Almond Breeze Unsweetened Almond Coconut Milk. Have you guys tried this stuff? It’s So excellent and makes the cobbler topping irresistible, while still permitting the recipe to stay dairy-free. You can even make use of regular almond dairy!

Of course, it’s best served warm with ice cream, frozen yogurt, or even a small whipped cream. I served mine with coconut dairy ice cream and almost licked the plate clean.

Enjoy this one! xo


4-5 medium slightly firm peaches, peeled, pitted and thickly sliced (you need to bypass 4-5 cups)

1/4 cup brown sugar (or coconut sugar)

1 cup refreshing blueberries

1/3 cup brownish sugar

¼ teaspoon salt

½ teaspoon cinnamon

3/4 cup Almond Air flow Unsweetened Vanilla Almond Coconut Milk

1 teaspoon vanilla


Preheat oven to 375 degrees F. Grease 9×9 inches pan or 2 quart cooking dish with non-stick cooking spray.

Add more peaches and 1/4 glass brown sugar to medium saucepan and place over medium-high temperature. Bring brown sugars and peaches to a boil, this will only take about five minutes. Instantly remove from high temperature and fold in blueberries. Pour into prepared baking pan.

In medium bowl, whisk jointly flour, 1/3 cup brownish sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no much longer lumpy. Pour consistently over fruits and evenly disseminate using a spatula. If desired, it is possible to sprinkle several extra blueberries at the top to obtain a lovely searching cobbler.

Combine cinnamon and sugar and and sprinkle all around the top of the cobbler. Bake for 35-45 mins or until fruits is usually bubbly and top is slightly golden brown. Serve warm with glaciers cream or freezing yogurt!

Instead of coconut oil, you can use butter.

Feel absolve to mix up the fruit – rather than blueberries, try raspberries or strawberries!

I have made this formula actually lighter with 1/4 cup coconut oil and 1/4 cup brown glucose – it’s still excellent!

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