Gluten Free/Vegan Mini Peach Breakfast Cobblers

Name: Gluten Free/Vegan Mini Peach Breakfast Cobblers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Peaches; 2 cups diced peaches; 2 teaspoons fresh lemon juice; zest of 1/2 a small lemon; 1/2 teaspoon freshly grated ginger root; 1 tablespoon sucanat or raw cane sugar; 2 teaspoons arrowroot or tapioca flour; For the Biscuit Topping; 1 ounce gluten free oat flour; 1 ounce brown rice flour; 1 ounce arrowroot or tapioca flour; 1 pinch sea salt; 1/2 teaspoon baking powder; 1/2 teaspoon xanthan gum or psyllium husk; 2 teaspoons sucanat or raw cane sugar; 1 ounce solid coconut oil; 2 ounces cold coconut milk (or other milk of your choice); raw cane sugar to sprinkle on top (optional)

Servings: persons

For the Peaches
2 cups diced peaches
2 teaspoons fresh lemon juice
zest of 1/2 a small lemon
1/2 teaspoon freshly grated ginger root
1 tablespoon sucanat or raw cane sugar
2 teaspoons arrowroot or tapioca flour
For the Biscuit Topping
1 ounce gluten free oat flour
1 ounce brown rice flour
1 ounce arrowroot or tapioca flour
1 pinch sea salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum or psyllium husk
2 teaspoons sucanat or raw cane sugar
1 ounce solid coconut oil
2 ounces cold coconut milk (or other milk of your choice)
raw cane sugar to sprinkle on top (optional)

1
Preheat your oven to 350 degrees.
2
Combine all of the ingredients for the peaches in a bowl, tossing to coat the peaches. Divide the peach mixture into 6 or 8 small ramekins or mason jars (I used the mini 4-oz jars). Set aside.
3
In a bowl, combine the flours, salt, baking powder, xanthan gum, and sucanat. Whisk to combine. Add the solid coconut oil to the dry ingredients and cut it in with a fork or a pastry cutter. When the dough looks crumbly, add the coconut milk and stir until the biscuit dough starts to form. You may have to bring it together with your hands. Divide the dough into as many equal portions as you have ramekins or jars. Roll the dough into balls, then gently flatten them into shapes roughly the size of your ramekins or jars. Place the biscuits on top of the peaches and sprinkle with a bit of raw cane sugar.
4
Place your jars or ramekins onto a baking sheet, then place the sheet in your preheated oven. Bake the cobblers for approximately 25 to 30 minutes until the biscuits are baked and firm and the juices from the peaches are bubbling and thick. Cool slightly before enjoying! Store leftovers in the fridge. Makes 6 to 8 cobblers depending on the size of your jars/ramekins.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Peaches, 2 cups diced peaches, 2 teaspoons fresh lemon juice, zest of 1/2 a small lemon, and more.

Yes, Gluten Free/Vegan Mini Peach Breakfast Cobblers falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!