Posts Tagged ‘vegan-dessert’

One of my favorite desserts is peach cobbler. I know. I know. We should eat what’s in season—like apple cobbler (that’s my next recipe). I just had this yen, and it wouldn’t go away. I had to get it out of my system…I mean into my system.

This is a healthier version. That’s gluten-free with some added protein from the almond topping; vegan; and sweetened with coconut crystals, a low glycemic sugar alternative.

It got rave reviews from my husband. John said, “This tastes like a peach cobbler should taste.”

Peach Cobbler

Serves 6 to 8

Preheat oven 375°

7×7 inch square Pyrex dish


1. two bags of frozen organic sliced peaches (10 oz. each), thawed—save liquid

2. ten dried pitted dates (four added to peaches and six added to topping)

3. pinch of salt

4. one teaspoon of cinnamon

5. two cups of soaked almonds

6. two Tablespoons of coconut crystals

7. one teaspoon of aluminum-free baking powder

8. four Tablespoons of coconut oil

9. one teaspoon of vanilla

Peach Filling

In a pot:

1. Add the thawed peaches and all the liquid.

2. Add cinnamon.

3. Slice four pitted dates into pieces—lengthwise, crosswise. Add to pot.

4. Simmer until soft.

Filling should be thick, a bit thinner than honey. Taste to adjust sweetness. Add more dates or some coconut crystal. Four dates was sweet enough for me!


Mix in a bowl:

1. two cups of almond flour—grind in blender or food processor.

2.  Slice six pitted dates into pieces—lengthwise, crosswise. Add to bowl.

3. Add two Tablespoons of coconut crystals (try one tablespoon, add more if needed)

4. Add one teaspoon of aluminum-free baking powder,

5. Add four Tablespoons of coconut oil (straight from the jar)

6. Add one teaspoon of vanilla.

7. Mix and squeeze with hands.

Place the peaches in Pyrex dish. Spoon topping onto filling. Bake until slightly golden—about 35 minutes.

Suggestions and Recommendations:

1. Use Deglet Noor Dates if possible.

2. Top with fresh whipped cream (grass-fed cream) to slow down the sugars.

3. To enhance your dining pleasure, may I suggest that you pair this peach cobbler with the viewing of my painting, Peaches and Cream.


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Apple Delight is deliciously delightful. Clean and simple are the only accurate words to describe this easy to prepare dessert. The slight souriness of the apples is balanced by the sweetness of the raisins. A topping of slivered almonds and whole coconut milk give it crunch and creaminess.

The yin (alkaline) apples, almonds, and raisins balance out any meat meal that’s yang (acid).

Apple Delight

Serves 3-4


2 or 3 organic Braeburns or apple of your choice

1/2 Cup of organic raisins

1/2 Cup filtered water

1/2 Cup of slivered almonds

1/4 to 1/2 Cup of coconut milk

1. Quarter and core apples. Cut each quarter into 5 or 6  pieces.

2. Place raisins in the bottom of a sauce pan. Cover with filtered water.

3. Add apple pieces.

4. Cover and simmer until apples are soft.

5. Serve in bowls.

6. Top with coconut milk and almond slivers.

Suggestions and modifications:

The slivered almonds can be toasted to make them extra crunchy and to heighten their flavor. Different nuts can be used. I wanted a yin (alkaline) nut to balance the beef we had for dinner.

Different apples or fruit may be used. I selected Braeburn Apples. The Braeburns were actually sweet, but when paired with the raisins, they tasted slightly sour! I’ve tried this recipe with MacIntosh Apples and they were also great with the raisins, only more sour.

Make sure to purchase organic apples since non-organic apples are heavily sprayed.

Cinnamon or nutmeg can be sprinkled on top.

You may just want to mash the steamed apples with a fork and eat this luscious treat as apple sauce.

Other milks or creams may also be used.

This recipe is featured in the Nourishing Gourmet’s Pennywise Platter Thursday.

Copyright 2009-2010 by Nurturing Wisdom

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