Garbanzo Flour Peach Cobbler
Chick Pea Flour Peach Cobbler
Chickpeas are Garbanzo Beans!
• Cutting down on gluten? (It’s a good idea to do so!)
• Looking for a cow's milk free, white sugar free dessert?
• Are you thinking "chickpeas?"
Here’s a peach cobbler recipe to help you take advantage of this season’s wonderful fruits, as well as to enjoy the advantages of consuming less gluten by using garbanzo bean (chickpea) flour.
Peaches for Cobbler!
Our first basket of peaches this year was creamy sweet. Eating them was like eating peach ice cream. The next basket seemed pretty typical, a real mixture of sweetness with a bit of a tart zing to them. This latest basket seems to have a bit of a spicy flavor, yet very sweet, and perfect for a cobbler recipe.
I’ve never tasted them with this spiciness in their flavor and it makes me think that it would be interesting to study the different varieties, but I immediately began thinking of a cobbler that I could develop using garbanzo bean flour. There are mixed reviews on this new-to-me flour, but I wanted to try it because of its tremendous nutritional value.
Garbanzos are high in protein and their nutritional run down is astonishing. The flour is a great source of iron, vitamin A, folate, and omega-6 fatty acids. Research the complete facts on this bean's nutrition and you'll be looking for ways to use it, particularly if you bake according to diabetic specifications.
Experimenting with a variety of flours to cut back on gluten in our diets has been a goal of mine for some time, and so far, the recipes have been successful. I hope never to have a funny story to write about--only success stories.
Anyway, here’s my newest peach cobbler recipe for your kitchen. It was fun to develop and fun to eat. No matter what you call them, who knew--garbanzo beans and peaches?!
Garbanzo Flour Peach Cobbler
Prepare 8 x 8 baking dish with no-stick cooking spray.
Layer 6-8 peeled, sliced peaches in the prepared dish.
Preheat oven to 375º.
In a medium bowl mix:
• 2 room temperature Eggs
• 3/4 Cup room temperature Almond Milk
• 1/2 Cup Agave Sweetener
• 2 Tablespoons Coconut Oil (or butter)
In a separate bowl stir dry ingredients together to make the batter:
• 1 Cup Garbanzo Flour
• 1/4 Cup regular White Flour (use Oat Flour if you must have total GF)
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda.
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Ginger
• 1/8 Teaspoon Salt
- Combine wet and dry ingredients.
- Pour approximately 13 of batter over peaches and stir slightly to allow batter into the layers of fruit.
- Pour remaining batter over top, spreading evenly. Slightly tap on counter to help air bubble rise to the surface.
- Bake approximately 45 minutes until batter is browned and batter is not runny in the center. Test with a knife.
- Cool at least 15 minutes before serving.
Store any leftovers in your fridge. Can be cooked and frozen ahead of use, but completely thaw and reheat uncovered on a low temperature for approximately 30 minutes.
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More on Gluten-Free Garbanzo Flour
There is a wonderful garbanzo muffin recipe that I am going to try this fall. Check it out at this site.
After trying this peach cobbler recipe, I'm expecting pumpkin and garbanzo flour to make an amazing combination.
If you give a garbanzo recipe a go, please let me know how you like it. If you want to know more about garbanzos take a look at this site.
Hope you enjoy trying out some garbanzo bean recipes and that you’ll let us know how it cooks up in your kitchen!