Peach Cobbler with Chickpea Flour – spicy, low-carb summer dessert.
The other day I was surfing the internet to see what I could to with my garbanzo flour and I found this recipe for a Peach Cobbler with Chickpea Flour. Since I already had some peaches sitting on my counter it didn’t take me long to decide to try out this recipe.
Garbanzo/chickpea flour is high in protein and low in carbohydrates so it is suitable for all people on a low-carb or diabetic diet as well as those trying to cut back on gluten.
I thought it would be the best to use lot of spices to cover the garbanzo taste. I used cinnamon, vanilla, lemon zest and nutmeg. In the end I added just a dash of clove, but it turned out to be a mistake. The clove aroma was so overpowering that I couldn’t taste anything else (that is why I didn’t include it in the recipe).
The original recipe called for 1/4 teaspoon ginger which I didn’t use. I guess everybody needs to find his/her own favorite blend of spices.
All-in-all Peach Cobbler with Chickpea Flour was an interesting summer recipe to add to our healthy food collection.
- 6-8 peaches, pitted
- 2 eggs
- 3/4 cup milk, dairy or non-dairy
- 1/2 cup agave syrup
- 2 Tablespoons sunflower oil or coconut Oil or butter
- 1 cup chickpea (garbanzo, besan, gram) flour
- 1/4 cup all purpose white flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon grated lemon zest
- a pinch of nutmeg
- 1/8 teaspoon salt
Slice peaches (no need to peel them) and place them into an oiled or buttered 8×8 inch baking dish.
In a small bowl, combine eggs, milk, agave syrup and oil.
In a another bowl combine chickpea flour, white flour, baking powder, baking soda, cinnamon, vanilla, lemon zest, nutmeg and salt. Add liquid ingredients and mix well.
Pour 1/3 of the batter over peaches and stir just enough to coat peach slices. Pour remaining batter over the top.
Bake in 350 F (175 C) oven for about 45 minutes or until golden on top and firm in the middle. Test with toothpick for doneness.
Recipe adapted from: rtalloni.hubpages.com