Giveaway below...
To everyone who helped getting the word out about
Fudging the Books thank you! I don't have any official numbers, but it's doing well in the bookstores. You are all the best.
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| Pirate Booty Fudge |
For the past few weeks, I've been sharing chocolate-y recipes with you. Why? I'll bet you can guess. Look at the title of my book. Yep, that's right. There are chocolate recipes in the book too. Don't miss the pirate booty fudge!
But today, no! No chocolate! No fudge.
Before peaches go out of season, I have to share this delicious cobbler with you. A few weeks ago, Peg shared a cobbler recipe, using strawberries. I saw it and thought, hmm. Peaches and gluten-free. Will it work? It did. And then my husband, who is recently diabetic, pouted. What could I make for him? So I remade the recipe making it gluten-free AND sugar-free. Equally delicious!
So there you have it. PEACHES!! My favorite all-time fruit. How I wish I could get good ones all year round!
By the way, I also made this recipe with blueberries, but the pictures didn't turn out so great. Blueberries are just too dark. I'll share them at the end, so you can see. No matter how you slice it, delicious!!!!
TWO RECIPES:
Old-Fashioined Fruit Cobbler
Gluten-free
Ingredients:
4 cups of
your favorite fruit (blueberries, peaches, peeled * see note below)
1 cup
gluten-free flour
2
tablespoons whey protein powder
1 teaspoon
baking powder
½ teaspoon
xanthan gum
1 cup sugar
(**see sugar-free note below, too!)
1 beaten egg
¼ cup
butter, cut into cubes
Directions:
Preheat oven to 375.
Line an 8x8 pan with parchment
paper. Spread the fruit in the bottom of the pan.
In a large bowl, mix the dry
ingredients: gluten-free flour, whey powder, baking powder, xanthan gum, sugar.
Add the beaten egg and mix with a fork until the egg is incorporated, and the
mixture is crumbly.
Spread the mixture evently over
the fruit in the pan.
Dot with butter. It’s hard to get it even. Do your best. {You can even melt the butter, and then pour,
which I found easier the second time I made this.}
Bake for approximately 40
minutes (know your oven!). Remove and let cool at least 20 minutes.
Serve in squares and top with
whipped cream or ice cream, if desired.
*BLUEBERRIES are easy. Rinse and pour into the pan.
*PEACHES – to remove the peel of peaches easily, heat water in a sauce pan to almost boiling. Remove from heat. Using tongs, dip a peach into the hot water for about 5-10 seconds. Remove, using tongs, and then use a serrated knife. It will easily slip under the skin. Do this one peach at a time. 4 cups of peaches = 4 very large peaches.
NOTE: You can make 1 1/2 recipes and use a 13 x 9 pan!
* * *
Old-Fashioined Fruit Cobbler
Gluten-free AND Sugar-free
Ingredients:
4 cups of
your favorite fruit (blueberries or *peaches, peeled - see note below)
1/4 cup sugar-free
Swerve
1 cup
gluten-free flour
2
tablespoons whey protein powder
1 teaspoon
baking powder
1/2 teaspoon
xanthan gum
1 cup MORE sugar-free
Swerve
1 beaten egg
1/4 cup
butter, cut into cubes
Directions:
Preheat oven to 375.
Line an 8x8 pan with parchment
paper. Spread the fruit in the bottom of the pan. Sprinkle with 1/4 cup
sugar-free Swerve.
In a large bowl, mix the dry
ingredients: gluten-free flour, whey powder, baking powder, xanthan gum, sugar-free
Swevre. Add the beaten egg and mix with a fork until the egg is incorporated,
and the mixture is crumbly.
Spread the mixture evently over
the fruit in the pan.
Dot with butter. It’s hard to get it even. Do your best. {You can even melt the butter, and then pour,
which I found easier the second time I made this.}
Bake for approximately 40
minutes (know your oven!). Remove and let cool at least 20 minutes.
Serve in squares and top with
whipped cream or ice cream, if desired.
*Blueberries are easy. Rinse and pour into the pan.
*PEACHES – to remove the peel
of peaches easily, heat water in a sauce pan to almost boiling. Remove from
heat. Using tongs, dip a peach into the hot water for about 5-10 seconds.
Remove, using tongs, and then use a serrated knife. It will easily slip under
the skin. Do this one peach at a time. 4
cups of peaches = 4 very large peaches.
 |
You can see this cobbler is firmer.
I think that's because the sugar doesn't "melt" through the fruit as much. |
NOTE:
You'll notice the Sugar-Free recipe has more "sweetness" to it. I added the extra 1/4 cup of Swerve to the fruit because in the first version, the "non-sugar" in the mix didn't "melt" down into the fruit. I'm not sure if that's something that is just a given with real sugar. You bakers out there might be able to clue me in! Also, the crust for the sugar-free one needed moisture on day 3, so I put a square into the microwave, covered with a wet paper towel and reheated on medium for 1 minutes. That softened everything up. Again, is this a sugar-free substitute reaction?
BLUEBERRIES: see what I mean? Dark!! It looks overbooked, but it's not!
NEWS!!!
My website is updated. Click HERE to see the new streamlined feel.
Check out my upcoming events.
There are some free short stories to read. View my book trailers.
Listen to my radio interviews or read a few past interviews.
If you have thoughts, please let me know.
In ten days, August 22, (Saturday) I'll be in San Diego at Mysterious Galaxy bookstore,
signing books and chatting it up with three other fine authors. Stop by, if you can.
You can find out more on my News & Events page.
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