Dessert Paleo And Vegan Peach Cobbler

I can confidently say, make this Paleo and Vegan Peach Cobbler one of your go-tos to ✨wow✨ anybody that’s skeptical about “healthy” “clean-eating” “gluten-free” “Paleo” and/or “vegan” food/desserts. 🍑🤤 It will change their opinion instantly! 😍

This bold statement stems from the fact that this Paleo and Vegan Peach Cobbler is incredibly delicious and pleasing to pretty much anyone! 🤩 It is also one of the simplest desserts on Triple S to make. What?! 😲 Are you getting as excited as I am? 😏

Summer is definitely the most dreaded season for me—I know, I’m sure you’re thinking I’m crazy since it’s pretty much everyone’s favorite (seriously, why? 😅 How?! 😳)—but one thing I have to look forward to during summer is the new foods that come with the season. This means new flavors and new sinless recipes. 😋

Let’s move right along and talk about the one beloved seasonal fruit on our minds … peach. 🍑 Although the peach emoji has transformed into the icon for you know what … in this post, when I use it or refer to it … I’m talking about the fruit. 😂

Nevertheless, who doesn’t like a nice plump, juicy, and flavorful peach? I’d honestly like to know because I haven’t met anyone that has told me otherwise. Luckily for us peach lovers, they’re abundant during this time of the year, so you better start collecting because it takes 6 delicious peaches to make this Paleo and Vegan Peach Cobbler. 🙌

Ingredients

• Peach Layer
• 6 medium-large fresh, ripe peaches, peeled, sliced, and pitted (I’m sure you could sub frozen too)
• ¼ cup pure maple syrup
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• ½ teaspoon cinnamon, preferably Ceylon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon sea salt
• Topping
• Dry
• ½ cup + 2 tablespoons blanched almond flour (70g)
• ¼ cup tapioca flour/starch (30g)
• 3 tablespoons coconut flour (mine was 24g, but check your label because brands can vary I weight)
• 1 teaspoon baking powder, grain and aluminum-free
• ¼ - ½ teaspoon cinnamon, preferably Ceylon cinnamon
• ¼ teaspoon sea salt
• Wet
• ¼ cup pure maple syrup
• ¼ cup unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
• 3 tablespoons organic, unrefined extra virgin coconut oil, melted and cooled (42g)
• 1 teaspoon pure vanilla extract

Instructions

1. Start by getting out a baking dish (the base of mine is 5"x9" — I used this cream one) and preheat the oven to 375°F.
2. Peach Layer
3. After you peel (*see notes for assistance), slice, and pit the peaches, add them in a medium saucepan over medium-high heat and add the remaining ingredients: maple syrup, lemon juice, cinnamon, nutmeg, sea salt, and vanilla extract and stir together.
4. Allow it to simmer for about 10 minutes, thickening the mixture a bit.
5. Remove the saucepan from the burner to cool a little and make the topping.
6. ...................................

for full recipes please see : sabrinassinlesssecrets.com

Share this post