The peaches are ripe as momma cats ’round here! So we adopted 4 kittens and made a cute -as-can-be peach cobbler to celebrate. The quaker family we relieved of half a tabby litter and the drooping peach trea wiped their brows as we danced off, juice dripping down our forearms, into a sunset of orange, brown and white baby fur.
Here’s Sola – napping in the greenhouse.
And here’s the recipe for Naomi’s cute-as-can-be cobbler, which is easy, vegan, gluten free and AAAmazingly delicious. Also – not terribly bad for you.
Ingredients:
1 cup walnuts
1 cup pecans
1 cup almond meal
3 tablespoons maple syrup
1 tablespoon grape seed oil
1 cup cashews, soaked for an hour or more in 1/2 cup water
2 mejhool dates
2 teaspoons vanilla
A big bowl full of fresh, skinned & sliced peaches (best when chilled for a few in the fridge)
Process:
1. Preheat the oven to 350 degrees.
2. Combine walnuts, pecans, almond meal, grapeseed oil and 2 tablespoons maple syrup in a food processor. Flip the switch for a couple brief spins until all is combined and you still have a few nice chunks in there.
3. Spread your crumble mixture onto a lightly greased baking sheet and pop it in the oven. Set a timer for 10 minutes, then check on it — may need a stir and another round of 10 minutes in the heat to realize that ideal toast.
4. Rinse our your food processor and pour those soaking cashews in alongside the dates, vanilla and 1 tablespoon maple syrup. Blend until smooth and creamy. Taste test to see if a dash of cinnamon or a bit more syrup is to your liking. Refrigerate for 20 minutes.
5. Plop those juicy peaches in your bowl, let loose a handful of crumble over them and dollop that delectable cashew cream on top. Sprinkle a few more crumbly bits in finale.
* Fun fact: According to Ayurvedic medicine, it’s best for digestion to eat dessert first. Can’t argue with age-old wisdom.
