Camping and Gluten Free Dutch Oven Peach Cobbler - GF, DF

I went camping with my family a couple weeks ago. I love camping and spending time in nature. I always feel so comfortable and peaceful as I spend time in God's beautiful creations. We spent the first night in Targhee National Forest (the backside of the Tetons). It was beautiful...the mosquitoes were not! They were murderous. We didn't spend much time outside because of them. I got a few bites on my face that swelled up huge!

We then spent a few night in Grand Teton National Park. Those mountains are so majestic! Our campground was right on Jackson Lake so we spent a lot of time there swimming and kayaking. It was heavenly. The perfect vacation!

Jackson Lake

Teton Mountains at Sunset

Kayaking on Jackson Lake

It's a tradition to make dutch oven cobblers when we camp, and I wanted to attempt another gluten free cobbler. I have been trying for a couple years to make a good gluten free Dutch Oven Peach Cobbler. I have failed many times, but this last time was a huge success! I had been trying to do it like we do our gluten-ful cobbler; dump the peaches in, sprinkle the tapioca pearls, then the dry cake mix, sprinkle with brown sugar and then dot with butter pats. This makes an incredible gluten-ful cobbler, but the gluten free one was always too grainy. The flours/cake mix never cooks or gets crispy like it should, it just stays dry and grainy.

This time I decided to make a wet batter and drop it on top. I chose a sweet biscuit-type topping instead of a cake. It turned out perfectly! So, so delicious. My dad and aunt said they like it better than the gluten-ful one we usually make. That is what I call success! :)

(I apologize for the bad quality of the photo. It was very dark!)

Gluten-free Dutch Oven Peach Cobbler
Serves 8-10 (12-14" dutch oven)

2 large (or 4 small) cans peaches in pear juice, quartered
1/4 cup quick-cooking tapioca pearls
1 cup gluten free flour blend (I used Bob's Red Mill Gluten Free All-Purpose)
2 TB coconut palm sugar (you can use brown sugar if you want)
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup milk/dairy replacement
1/4 cup coconut palm sugar (or brown sugar)
1/2 cup cold butter/butter replacement, cut into small cubes


1. Pour one can of peaches with juice into the dutch oven. Drain the other can of peaches. Discard the juice and add the peaches to the dutch oven. Sprinkle the tapioca pearls over the peaches.

2. In a medium mixing bowl combine the flour, sugar, baking powder and salt. Stir to combine. Whisk in the milk. Pour/drop this batter over the peaches. Sprinkle the sugar over the batter and then dot with butter. Cook with coals/briquettes on top and bottom for 25-30 minutes, or until the batter is set and golden brown on top. Serve warm with vanilla ice cream. :)


*This recipe is linked to Gluten Free Wednesdays.

Peach Gobbler - GF, DF

I know I have been absent for a few weeks. I am still doing the Eat Fat, Lose Fat Diet. Things have been interesting. :) The first two weeks my weight basically stayed the same, but when I did a body composition test at the end of those two weeks I had lost 2.8% body fat!!! Yahoo!!!! The next week I decided to try adding dairy back in.....bad idea. I didn't weigh myself until the end of the week and I had gained 5 pounds. Obviously I cannot do dairy! For the last week and a half I have been slowly losing that 5 pounds.

I still have not done a lot of experimenting with adapting the recipe from EFLF. That is why I haven't posted many recipes...but don't worry, I'll get there. :) I have a few in the works.

I know that peaches aren't necessarily in season right now, but I bought some ripe ones at the store yesterday and decided to make something that has been on my mind since my sister mentioned it the other day. Peach Cobbler. Yummy, warm, peach cobbler. The only way I have ever had peach cobbler is in a dutch oven when we camp.....which is the best way to enjoy it. However, this is also pretty darn good! :0)

Peach Cobbler - Gluten and Dairy Free
Serves 6-8

Filling
6 Peaches, peeled and sliced
1/2 cup raw honey (or coconut palm sugar)
4 TB chia seeds (optional)
1 TB vanilla extract

Topping
1 cup gluten free flour blend (I used Bob's Red Mill)
2 TB coconut palm sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 TB non-hydrogenated butter replacement (I used Earth Balance Buttery Sticks)
1/2 cup non-dairy milk (I used almond milk)

1. Preheat oven to 350 degrees. In a medium bowl combine the filling ingredients and toss to coat the peaches. Pour into a prepared 8 x 8 dish. Set aside.

2. Combine the flour, sugar, baking powder and salt. Whisk to combine. Cut in the butter until a course crumb forms. Add the milk and mix with a fork until just combined. Do not overmix.

3. Drop the dough by the spoonful on top of the peaches. Bake at 350 degrees for 30 minutes. Serve warm with vanilla ice cream or Whipped Cream.

Strawberry Ginger Rhubarb Crisp - GF

I know, I know. You have been seeing strawberry and rhubarb recipes all over the place. There is a reason for that. Strawberry + Rhubard = Yumminess. :) I did want to throw a little twist in there to make my recipe different, so I added some ginger. Perfection!

*This recipe is linked to Real Food Weekly, Simple Lives Thursday, Full Plate Thursday, Allergy Friendly Friday and Seasonal Sunday. Check out the awesome recipes others have shared.


Gluten Free Strawberry Ginger Rhubarb Crisp

2 cups strawberries, stemmed and cut into 1" pieces
1 cup rhubarb, cut half lengthwise, and then into 1" pieces
2 TB turbanado or coconut palm sugar
2 TB chia seeds + 2 TB water (optional)
2 tsp fresh lemon juice
2 tsp fresh grated ginger

For the Topping:

1 cup pecan and walnuts, chopped
1 cup old-fashioned rolled oats (GF certified if needed)
1/2 cup coconut flour (almond, quinoa or oat flour would also work)
1/2 cup unsweetened shredded coconut
1/2 cup turbanado or coconut palm sugar
1/2 cup melted butter or coconut oil
1/2 tsp sea salt

1. Preheat oven to 350 degrees. In a medium bowl combine all the ingredients for the fruit filling. Toss until well combined. Place a greased 8 x 8 dish.

2. In a medium bowl combine the topping ingredients and stir until well combined. Spread over the fruit filling. Bake for 25-30 minutes until the fruit is tender and the top is brown. Serve warm with ice cream or whipped cream.

Fruit Pizza - GF

I made this for a family Christmas Party last year and EVERYONE loved it.

Gluten Free Fruit Pizza

Crust
2 C almond meal/flour
1/2 stick butter
1 egg
1/2 C agave or palm sugar

Cream Cheese Topping
10 oz. cream cheese
1 egg
1 tsp vanilla
1/2 cup agave or palm sugar
various fresh or canned fruits

1. To prepare crust mix almond flour, butter, egg, agave or palm sugar.
2. Spread into 10" spring form pan and bake for 15 minutes.
3. Cool at room temp, or in freezer.
4. Prepare cream cheese topping by mixing cream cheese, egg, vanilla and agave or palm sugar.
5. Spread mixture onto crust
6. Bake in water bath at 325 for 35 minutes. (Put the entire in another shallow pan with 1/2 inch water so the cheesecake is "floating"). Don't let it brown, just look for it to have a "dry" look.
7. Cool at room temp, or in freezer.

Top with your favorite fruits. You are DONE!!!

Plum Crisp - GF

Our plum tree is being bountiful with yummy fruit! I wanted to make something yummy for dessert tonight, so I got out my Cooking with Coconut Flour cookbook and looked up a recipe for Peach Crisp. I figured the plums would work in place of the plums and it turned out scrumptious!

Gluten Free Plump Crisp


Filling
4 cups plums, pitted and sliced
1 tablespoon xanthan gum (or 2 tablespoons cornstarch or arrowroot
flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup agave or honey


Topping
3/4 cup finely chopped pecans or walnuts
3/4 cup sucanut or coconut sugar crystals
1/2 cup sifted coconut flour
3/4 cup grated or flaked coconut
1/2 cup butter or coconut oil, softened
Dash of salt

In a bowl, mix the filling ingredients. Arrange plum mixture in a
8x8x2-inch baking dish and set aside. Mix all the topping ingredients together
and layer on top of the plums. Bake at 375 degree for 35 minutes or until
topping is browned. Serve with whipped cream, optional.


Substitute the plums with peaches, apples or cherries if
desired.


(Recipe adapted from Cooking with Coconut Flour by Bruce Fife)