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
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Slice peaches (no need to peel them) and place them into an oiled or buttered 8×8 inch baking dish.
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In a small bowl, combine eggs, milk, agave syrup and oil.
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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.
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Pour 1/3 of the batter over peaches and stir just enough to coat peach slices. Pour remaining batter over the top.
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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
Cloves e’s can be overpowering! I was just thinking the same thing as I made my carrot cake oats this morning. Next time I might cut it back or leave it out.
I’m going to get chickpea flour today!
Thank you for the recipe.
You’re welcome!
it looks delicious!
Hi, this looks fabulous. One question, though: what temperature did you bake it on?
I baked it on 350 F (175 C).