Vegan Peach & Rosemary Cobbler

Serves 8

In honour of my upcoming trip to Georgia, here is my healthy twist on the Southern classic — Peach Cobbler. It was my all time favourite dessert growing up, and I am excited to say that making it vegan absolutely did not compromise on taste whatsoever. And adding the Rosemary is totally optional but really adds to the flavour. Fresh in season right now, peaches are just the bees knees. In addition to their many vitamins and minerals, and, of course, delicious flavour, peaches are full of disease-fighting caretenoid antioxidants. The crust is made from buckwheat flour, wholegrain oats, pumpkin, sunflower and hemp seeds, so there is a nice dose of complex carbohydrates and no refined sugar. If you’ve not used Buckwheat flour before then you are seriously missing out! It is a gluten-free, high fibre, high protein alternative to white flour that is also higher in many essential vitamins and minerals than white flour.

This dessert is 355 calories and provides 8g of plant-based protein and almost a third of my daily fibre requirements. Best enjoyed with a spoonful of oat cream on top. Happy Weekend y’all!

INGREDIENTS

For the middle:

· 6 Peaches
· A handful of Rosemary sprigs
· 1 tbsp Coconut Sugar

For the crust:

· 75g Buckwheat flour
· 75g Oats
· 30g Pumpkin Seeds
· 30g Sunflower Seeds
· 30g Flaked Almonds
· 30g Hemp Seeds
· 2 tsp Rosemary, fresh
· 150g Coconut Butter
· 70g Organic Coconut Sugar

METHOD

Preheat the oven to 180 degrees

For the middle:

· Wash and dice the peaches.
· Either distribute them evenly between 8 separate ramekins or spread out in one whole crumble dish.
· Sprinkle with Rosemary the 1 tbsp sugar between the whole lot.

For the crust:

· Add all of the ingredients apart from the sunflower, hemp and pumpkin seeds to a blender and mix well.
· Place that mixture into a bowl and add the seeds.
· Mix by hand so that the seeds stay chunky and textured.
· Crumble the mixture evenly over the fruit and bake in the oven for 45 minutes.

Cheats Tip — Since it is relatively rare that I cook for 8 people at one time, I tend to make mine into individual ramekins because if I’m going to the trouble of making these, I want a freezer stocked full of them! Just pop them in a Ziploc bag and lay flat in the freezer. Once defrosted, just heat up in the oven for 45 mins.

Nutritional Information

Calories — 355
Carbohydrates — 37g
Fat — 19g
Protein — 8g
Fibre — 7g (29%)
Iron — 15%