Emily’s Healthified Peach Cobbler
created by my noggin
- 1/8 cup Earth Balance (or light margarine)
- 1 cup sugar
- 3/4 cup unsweetened vanilla almond milk (or non-fat milk)
- 3/4 cup wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp cardamom
- 1/3 cup natural oats
- 2-1/2 to 3 cups fresh peaches, peeled and sliced
Melt margarine in baking dish. Mix up the other ingredients in a separate bowl, except the fruit. Add the peaches to the melted butter. DON’T STIR. Add the batter. DON’T STIR.
Bake at 350 degrees for 45 minutes or until golden brown. Serve warm out of the oven with a dollop of vanilla froyo. Yum, yum.
I also had some overripe naners in my kitchen. There’s only one thing to make with an excess of overripe naners, in my opinion.
Banana Walnut Bread
adapted from Starbucks Coffee Company
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1-1/8 cup sugar
- 1/2 cup vegetable oil
- 2 Tbsp non-fat buttermilk
- 1/2 tsp vanilla extract
- 3 ripe medium-large bananas, mashed
- 1/2 cup + 1/3 cup chopped walnuts
Preheat the oven to 325. Grease a 9x5x3 loaf pan and dust with flour. Blend together the flour, baking soda, salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in the 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped walnuts.
Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
*I doubled the recipe to make two loaves so Alex could take one to the flight room to share with his pilot friends.
Serve warm out of the oven with a slathering of Earth Balance. Delish.
Now, I just need to figure out how to share how wonderful my kitchen smelled while I was baking in a blog post…