Feels good to be home.

Feels good to be home alone, with no babies. Just for the day.

Feels good to do some cooking, take some pictures and be leisurely about writing a blog post.

(Also feels good to watch old episodes of Friday Night Lights while I do.)

The kids and I were traveling and visiting family for the last two weeks, and we were lucky enough to have my parents come back to spend the July 4th holiday with us. While they were here, we went down to Lane Southern Orchards for their celebration. They’re a huge producer of peaches here in GA and they make an awesome peach cobbler. Since I’m on GAPS, I couldn’t enjoy Lane’s cobbler while we were there, so the idea of a grain-free cobbler has been bouncing around in my head for a few days.

Today, since I’m home alone, I finally had the chance to mess around in the kitchen. I took one bite and I knew I had to sit right now and blog the recipe right away.  Now, I’m not a real Southerner, and I haven’t had many cobblers in my life, but the taste and texture of this recipe is just what I expected a cobbler to be.

This is one of those grain-free recipes that I think anyone (grain-free or not) would enjoy. You can rest easy serving this to a wide range of guests- it’s grain-free, gluten-free, dairy-free if you want, paleo, full GAPS, vegetarian and vegan-adaptable if you want.. really simple and crowd pleasing. Great choice for a summer potluck if you bake it in an 8×8 pan- or you can bake it in ramekins I did (in the hopes that I wouldn’t eat the whole thing in one sitting. I’m doing good on that so far, but it’s touch and go.)

This would be delicious served with ice cream, whipped cream or coconut whip (I actually meant to top it with coconut whip, but it’s too hot in my house to make any. The A/C is out so it’s kinda roasty in here).

I feel like maybe these cobblers are my little grain-free ode to Georgia.. we’re 5 weeks away from leaving and I’m starting to get sentimental about the place. Sentimental meaning I am eating a whole lot of peaches, saying a lot of y’alls, listening to Down Home Girl on repeat and seriously watching too much Friday Night Lights.

And tonight, I’ll be eating cobbler while I watch, y’all. Georgia forever.

4.7 from 12 reviews

Grain-Free Peach Cobbler (Paleo, GAPS)

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Adapted from The Healthy Home Economist- http://www.thehealthyhomeeconomist.com/no-grain-peach-cobbler/

Author: Oven Love

Recipe type: Dessert

Serves: 4-6

Ingredients

• 2 cups peaches; peeled, pitted and sliced
• ¼ cup filtered water
• 4 tablespoons butter (I use KerryGold) or coconut oil
• ¾ cup almond flour (I use Honeyville)
• 1 egg
• ¾ cup full-fat coconut milk or heavy cream
• ¼ cup plus 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• cinnamon and nutmeg, for topping
• full-fat coconut milk, heavy cream or ice cream for topping

Instructions

1. Preheat the oven to 350.
2. In a saucepan, add peaches and water. Bring to a boil, reduce heat and simmer for about 10 minutes.
3. Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.
4. While the butter is melting and peaches simmering, mix the almond flour, coconut milk/cream, egg, honey and vanilla until well-combined.
5. Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the peaches and spoon them evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.
6. Bake the cobbler for 25-30 minutes or until they look brown and bubbly.
7. Serve warm with a drizzle of full-fat coconut milk, heavy cream or ice cream.

3.1.09

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)

 

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Author: Oven Love

Serves: 6

Ingredients

• 5 eggs
• 2 cups milk (cow’s, coconut, almond.. etc)
• ½ cup pureed squash, apple or pear (or more milk, if you like)
• 2 tbsp honey or maple syrup
• 1 tsp sea salt
• 1 cup plus 2 tablespoons almond flour
• 2 tbsp organic butter or coconut oil
• chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions

1. Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
2. While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
3. Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
4. Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

#version#

It’s been a rainy morning here in GA today. Even the clouds know it’s a Monday.

Though it’s pretty sad-looking outside, the rain has not deterred us from having a lovely morning so far. I am still on my happy-husband-high from a weekend away (at Chateau Elan, ooh la la!) and I will ride it as long as it lasts!

Our answer to this dreary weather is muffins. Pumpkin streusel muffins.

I do my fair share of baking, but I am not the main muffin baker of my family- that title goes to my mom. Nana loves a good muffin, particularly if it’s stuffed with nuts/fruit until it’s bursting out of the wrapper. She loves to make a giant batch of her Morning Muffins when we come home to visit and she has a stainless steel bowl for mixing her batters that is bigger than.. well, it’s just huge.

She is probably going to text me as soon as she sees this and ask me to freeze a few for her next visit.

(Hi, Mom! We can make some more while you’re here.)

I went with pumpkin simply because we had some pumpkin puree leftover from pumpkin pancakes a few days ago. I added the streusel because I (have no self-control and) cannot resist that sweet crunch. If I’m going to make muffins, I’m gonna do it up.

The muffins are grain-free, gluten-free, refined-sugar free and paleo. The main ingredients are pumpkin, eggs, coconut flour, and butter/coconut oil. The recipe is pretty easy to pull together and they’d still be yummy without the streusel if you want to save some time.

I had a question on Facebook about alternative flours and I’d like to say a little bit about them in case these new ingredients are freaking you out. I debated for a long time about investing in these new ingredients because 1) they’re expensive in small quantities and 2) I was so used to wheat flour and didn’t want to adapt. I started by transitioning to a gluten-free flour mix first (King Arthur has one you can find easily) and then started experimenting with grain-free flours.

Coconut flour, almond flour and other grain-free/nut flours do not act the same as traditional wheat flour- they do not contain gluten, so they need binders like eggs or flax seed to make successful batters. Recipes using these flours are dense- they don’t rise up the way that wheat flour does, but that doesn’t mean they aren’t tasty. They also have the added benefit of fiber and other nutrients that wheat flour does not. If you are new to baking with these flours, I suggest following your first few recipes closely before you start experimenting with substitutions.

I buy my almond flour from Honeyville and my coconut flour from Tropical Traditions. Both companies have sales and bulk purchasing that you can take advantage of to save some money.

And P.S. That heart-shaped butter is just a coincidence, but consider it a happy Valentine’s-Day-related coincidence. Love you guys!

Pumpkin Streusel Muffins (Paleo, Gluten-Free, Grain-Free)

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Oven Love

Recipe type: Breakfast, Baked Goods

Serves: 12

Ingredients

• For the streusel:
• ¼ cup softened butter or coconut oil
• ¼ cup almond flour
• 2 tablespoons unrefined sugar of choice
• ½ teaspoon sea salt
• 1 cup nuts, chopped (I used half walnuts and half macadamia nuts. Pecans or almonds would be great, too. If you like chunkier streusel, you don’t have to pre-chop the nuts.)
• ½ cup unsweetened coconut chips or shredded coconut
• For the muffins:
• ½ cup pumpkin puree
• ½ cup melted coconut oil or butter
• 6 eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ⅛ teaspoon black pepper
• ½ cup coconut flour

Instructions

1. Preheat the oven to 350 degrees. Grease a muffin tin or line it with 12 muffin liners.
2. To make the streusel topping, combine the butter/coconut oil, almond flour, unrefined sugar, sea salt, nuts and coconut in the bowl of a food processor. Pulse until the ingredients are loosely combined. Set aside.
3. To make the batter, whisk pumpkin, coconut oil/butter, eggs, maple syrup and vanilla. Add spices, baking soda and coconut flour and whisk until it thickens up.
4. Spoon the batter into 12 muffin cups. Top with the streusel. Bake for 30-40 minutes or until a toothpick comes out clean. Let cool on a wire rack for at least 10-20 minutes. (To make sure the streusel doesn’t get too brown, you can top the muffins with some foil about half way through baking.)

3.1.09