Gluten-Free Low-Sugar Peach Cobbler

• Peaches:
• About 4 cups of sliced ripe peaches (I peel mine)
• 2 tablespoons organic light brown sugar or use raw agave nectar
• 2 teaspoons tapioca or corn starch
• Batter - Dry Ingredients
• 1/2 cup buckwheat flour
• 1/2 cup quinoa and coconut flour mix (I think I used slightly more quinoa)
• 1/2 cup almond meal (also known as almond flour)
• 1/2 cup tapioca or corn starch
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons chia seeds
• 1/2 cup Splenda
• (* this made for a very bready cobbler. You could use only 1/2 and cobbler would be fine. Batter is delicious though so maybe bake the rest as a small loaf or something)
• Batter - Wet Ingredients
• 6 tablespoons coconut oil, melted
• 1 egg
• 1 1/4 to 1 1/2 cups unsweetened So Delicious Coconut Milk, or hemp, almond, or rice milk
• 1 teaspoon bourbon vanilla extract

1. Preheat the oven to 350u0b0F. Lightly grease an 8x8-inch baking dish
2. Mix Peaches ingredients in saucepan and heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for a few minutes. This gives the peaches a head start in the baking department.
3. Mix together Batter-dry ingredients, whisk in Batter-wet ingredients until smooth taking care not to over mix.
4. Pour peaches into prepared pan, spoon batter over peaches and bake for 25 to 30 minutes, until the juices are bubbling, and the biscuit topping is golden brown and baked through.
5. Read more: http://glutenfreegoddess.blogspot.com/2010/08/gluten-free-peach-cobbler.html#ixzz2bJi222UG

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Taken from www.epicurious.com/recipes/member/views/gluten-free-low-sugar-peach-cobbler-52451531 (may not work)