Peach Cobbler

"When I think of summer, I think of mangoes and stone fruit. The weather hasn’t been very summer-y in Sydney lately, so I thought I’d make a dessert that would evoke the season that seems to have eluded us. This recipe tastes as good as it looks and is ridiculously easy to put together. It also takes advantage of delicious seasonal produce. I took it to a raw food pot luck and it was eaten up super quickly :) Enjoy!"- Maz (Sadhana Kitchen)

This recipe makes 1 peach cobbler in an 8 inch flan tin.

Appliances you will need:

• Food processor
• 8 inch flan tin
• Blender

Ingredients:

Crust

• 1 cup dessicated coconut
• 1 cup activated buckwheat
• 2 1/2 cups activated walnuts
• 2 1/2 cups dates
• 1 tsp cinnamon

Filling

• 3 cups thinly sliced peaches
• 1 tbs psylium husk
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• dash of all spice
• 1 vanilla pod scraped
• 2 tsp lemon zest
• 1/2 cup dates
• 1 thinly sliced peach to serve

After preparing all of the above:

Pulse ingredients for the crust in a food processor until the consistency of a course crumble. Reserve one cup and set aside. Continue pulsing the rest of the mixture until combined enough to stick when pressed together. Press into an 8 inch flan tin and place into the freezer.

Take half of the sliced peaches and blend with the rest of the filling ingredients until smooth. Mix by hand with remaining sliced peaches and a good dose of love, taking care to retain the shape of the slices. Remove crust from freezer and pour filling into the flan tin.
Top with reserved crumble. Decorate with more thinly sliced peaches to serve.

Source: Sadhana Kitchen