Classic Peach Cobbler

Classic Peach Cobbler is almost too perfect to mess with… But this slightly healthier version will fill you with the same nostalgia and comfort of the original!

Usually, the winter months are when I get hit with waves of nostalgia and doldrums. This year, I’ve settled into a bit of a midsummer slump. I’m still very happy and most days are filled with sunshine and happiness, but I’ve recently found myself doing a lot more reflecting on my grandmother’s passing this winter.

Are there any memories that fill you with so much joy and warmth that the longing to have them back aches all over? That’s how I feel about summers at Grammy’s. Sun bleached celebrations, swinging in the hammock, and the sugary cereal mom never let us have at home… So many fond memories.

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

Perhaps no memories are more sweet [literally!] than hot bubbling pans of peach cobbler. There’s a fruit farm smack in the middle of the road trip from home to grandma’s and we were always tasked with picking up a bushel of fresh picked peaches. Half to be eaten fresh, juices running down your face and arms. Half to be turned into pans of peach cobbler, served warm with vanilla ice cream.

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

This is soul food. This is family history, heirloom, heritage, and tradition. It’s not gluten free, fat free, low carb, paleo… That being said, I couldn’t resist putting a vegan and slightly healthier spin on the classic. I subbed in half whole wheat pastry flour for the all-purpose flour and coconut sugar in for white sugar.

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

I have had the classic recipe memorized for most of my adult life, so if you’re looking for the original, here are the ingredients:

  • 4 cups sliced peaches + 1 cup sugar
  • 1 stick butter
  • 1 cup self-rising flour
  • 1 cup milk
  • ½ cup sugar

Pretty easy to remember, right? The simplicity makes it easy to whip up at a moment’s notice- like for surprise houseguests!

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

If you’re confused about the steps of the recipe, I want to clarify: butter first, then batter, then peaches. Check out the photos above for evidence. Yes, it feels out of order. The batter will rise up through the peaches and create pockets of sweet dough. Trust me, I’ve arguably made more peach cobblers than smoothie bowls in my life and well… That’s a lot.

Classic Peach Cobbler

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A slightly healthier take on my Grammy's Classic Peach Cobbler. Summer on a plate that won't leave you with a sugar hangover!

Ingredients

  • 5-6 peaches, peeled and sliced
  • Juice of ½ a lemon
  • 1 cup coconut sugar, divided in half (or regular sugar)
  • ½ cup (1 stick) vegan butter
  • 1 cup flour (I used half whole wheat pastry, half all-purpose)
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • Pinch of cinnamon
  • ¾ cup + 2 Tbs. almond milk
  • 1 Tbs. vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Toss the peaches with half of the sugar, set aside.
  3. Place the butter in a 9x13 baking dish and place in the oven to melt.
  4. In a large bowl, whisk together the flour, baking powder, salt, salt, and cinnamon. Add in the milk and vanilla extract and stir to combine completely.
  5. Once the butter is melted, remove pan from oven and pour batter over butter. DO NOT STIR. Pour peaches over top of the butter and batter. Again, do not stir.
  6. Place the pan back in the oven and back for 45-50 minutes, until golden brown.
  7. Enjoy warm served with vanilla ice cream.
http://www.areyoukitchenme.com/classic-peach-cobbler/

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

What I Ate Wednesday

When you’re feeling down, practicing self-love can be a powerful healing tool. Today’s What I Ate Wednesday is full of comforting eats and caring thoughts.

Welcome to my Way Down Wednesday… That’s right, I’m feeling seriously down in the dumps. Nothing has happened and there has been no triggering event, I’ve just been majorly off my mental health game. Uncontrollable anxiety, sleepless nights, and zero desire to be around other humans. The whole nine. Rather than beat myself up or mope around hopelessly, I did my best to adapt my day while still being productive.

After a night of little sleep, I wasn’t sure how I would feel about waking up for the gym. I felt alright so we grabbed our banana and hit the road.

What I Ate Wednesday | AreYouKitchenMe.com

Even though I got a solid but not overly strenuous workout, I spiraled into a tired mess when we got home. It has historically been challenging for me to make “getting ready” decisions when I’m under mental stress. I was able to talk myself into a shower and throwing some comfortable clothes on before settling onto the couch with my smoothie and laptop. The great news about my daily breakfast is that it’s packed with brain-boosting nutrients but it also delicious and satisfying. Brain, belly, and mouth all happy!

What I Ate Wednesday | AreYouKitchenMe.com

My appetite has been virtually nonexistent lately (not a typical anxiety symptom for me) but I was happy to find this leftover beet salad for a late lunch. It’s a recipe I crave regularly and have been meaning to share- maybe soon!

What I Ate Wednesday | AreYouKitchenMe.com

Per usual, lunch made me sleepy… so I grabbed a Suja Drinking Vinegar and went on a walk around the block. It didn’t invigorate my energy as much as I hoped it would but it felt good to get moving. Plus, the juice has mood-enhancing probiotics. Happy gut = happy brain!

What I Ate Wednesday | AreYouKitchenMe.com

My hunger made a surprise appearance in the late afternoon- hey there, friend! I had sweet treats on the mind and I was elated to discover some of my Salted Dark Chocolate Chunk Cookies in the fridge. A few minutes later, I snagged some grapes because my body wasn’t begging for something juicy and sweet. Honor those cravings, babes.

What I Ate Wednesday | AreYouKitchenMe.com

It was purely lucky happenstance that I had a literal shiz ton of hearty soup in the fridge. I catastrophically over cooked a pound black eyed peas this weekend and ended up just turning them into stew. It’s funny how recipes born from mistakes often end up being the most delicious. I’ll definitely be recreating this recipe to share with you all when the weather turns cooler. So good! And the perfect comfort food that I needed to warm my soul from the inside. I served it up with some toast and micro greens.

What I Ate Wednesday | AreYouKitchenMe.com

At the end of this day, I’m feeling grateful that I’ve gained enough self-awareness and self-compassion to be flexible with myself during times like this. I was able to work a full day from home- a privelege I don’t take for granted- and don’t feel worse for spending an entire day feeling sorry for myself.

Treat yourself with love and understanding, friends. Tomorrow might be better. If it’s not, cut yourself some slack and do the best you can. That’s what I’ll be doing, anyways…

Hemp Panzanella Salad

Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!

Hemp Panzanella Salad | AreYouKitchenMe.com

Raise your hand if you are gobbling up the delicious summer weather! I know I am! We’ve been riding bikes, hitting up the farmers market, grilling out, and basically spending every waking second outdoors. It’s a sun soaked and happy way to live.

Hemp Panzanella Salad | AreYouKitchenMe.com

Our CSA farmer moved and didn’t do a CSA this year. There are a million other local options, but we decided to see how we’d do picking out our own produce every week. It’s been fun to explore the farmer’s market and pick up whatever looks good that day. Gorgeous cherry tomatoes included!

Hemp Panzanella Salad | AreYouKitchenMe.com

I wanted to make a panzanella salad because it combines two of my favorite things: vegetables and bread. If you’ve got the grill fired up, use that to get some amazing char marks on the bread. Otherwise, use the broiler to burn two loaves, send your boyfriend to the grocery store, and then almost burn another one. Or maybe don’t be an idiot like me and just watch it carefully.

Hemp Panzanella Salad | AreYouKitchenMe.com

You all already know my love of Manitoba Harvest, so it’s no surprise that hemp hearts snuck their way into this recipe. They bring the protein and healthy fats that round out this salad into something you could eat for a stand-alone meal.

Hemp Panzanella Salad | AreYouKitchenMe.com

Salads are alright and all, but lettuce stop pretending they’re satisfying and add some damn bread.

Hemp Panzanella Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!

Ingredients

  • 1 quart cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 English cucumber, chopped
  • 1 small (or ½ large) baguette
  • ¼ cup pitted kalamata olives
  • ¼ cup hemp seeds
  • 10 leaves basil, thinly sliced
  • Dressing
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 Tbs. olive brine (from the jar of olives)
  • 1 tsp. dried oregano
  • 1 garlic clove, very finely minced
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions

  1. Slice the baguette in half lengthwise and drizzle lightly with olive oil. Under the broiler on a hot grill, toast until lightly charred. Chop into 1” cubes.
  2. Add the dressing ingredients to a jar and shake well to combine.
  3. Toss the veggies, olives, hemp seeds, and bread with the dressing and garnish with basil.
http://www.areyoukitchenme.com/hemp-panzanella-salad/

Hemp Panzanella Salad | AreYouKitchenMe.com

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