Well, I finally just entered my third trimester. Que the party music. I remember all those long weeks laying in bed that first and even part of my second trimester just dreaming and visualizing about this day.
Back then, this time in my pregnancy seemed so out of reach. Now, looking back at this pregnancy it has definitely been the fastest. Friends often ask me how far along I am and more often than not I have told them the wrong week. Ha! Chasing after a toddler and a preschooler definitely has made me less connected to this pregnancy – at least mentally.
Physically, I’m feeling very pregnant. I swear this little baby girl is way more active than my first two. She bounces after food, when I’ve been sitting too long, or after my workouts like she is ready for more movement. My son now gets frustrated trying to get comfortable on my lap. He finally has a little sense of what is going on as he often wants to lift up my shirt to “see” the baby and then proceeds to show me his baby. 🙂 Food is still a bit of a challenge but most things seem okay.
I cooked with onions and garlic for the first time a few weeks ago and made these amazing paleo flank steak tacos. The company raved over the tenderness and I was so glad. My husband said it was one of the best meat dishes I have ever made. I told him it had a lot to do with the quality and cut of meat. 😉
Along with the flank steak tacos, I made homemade Mexican rice and beans. Everything was so good and it was my first time eating something that spicy since being pregnant. I was so thankful that we had leftovers for a few days.
Since, I love dessert – I really wanted to add this gluten-free peach cobbler to the menu. But, I talked myself out of it because it was way too hot to turn on the oven. Next time, I’ll make it ahead of time and warm it up in the microwave.
I’ve definitely been dreaming about these warm, gooey, caramelized peaches. The flaky gluten-free oats with cold coconut whip cream makes this dessert perfect for summer. Sweet flavorful peaches lend this gluten-free peach cobbler to use very little sugar because ripe peaches add much of the sweetness needed.
Also, I want to mention that this was my first time ever using Bob’s Red Mill Gluten Free Flour and I love it. Can I be honest for a moment? I was never a big fan of Bob’s Red Mill All purpose flour. I only continued to use it because it was one of the few brands that was available to me. Their all-purpose flour had a bit of a bitter taste to me so I rarely would taste test items before baking. Even more frustrating was when I could sometimes still taste this bitterness in my finished product. This gluten-free flour seems to be more fine in texture and much milder in taste. I can actually sample my dough before it’s baked without wanting to gag. It’s also a good fit for our family since it doesn’t contain any almonds or dairy which are two allergies for my husband.
Like I said this is my first recipe using this flour. However, I already have plans to use this flour in my vegan banana bread recipe this weekend. I’ll be sure to keep you posted.
Gluten-free Peach Cobbler
Author: Allison Kuslikis
6 ripe peaches sliced
1 cup of gluten oats
1/2 cup gluten-free baking flour (I used Bob's Red Mill)
1/2 cup flax meal
1/2 cup melted coconut oil
1/4 cup coconut sugar
1 tsp. vanilla
1/2 tsp. cinnamon + more for sprinkling
Cut all 6 peaches into thin sliced chunks and set aside.
Preheat oven to 350 degrees.
In large mixing bowl, measure and add gluten-free oats, flaxseed meal, coconut sugar, cinnamon and gluten-free flour and mix well.
Add 1/2 cup melted coconut oil and mix until crumbly.
Stir in vanilla.
Using a greased 2 quart baking dish, spread peach slices evenly on the bottom of the dish.
Next, cover the peaches completely with the oatmeal mixture.
Sprinkle additional cinnamon generously on top.
Bake at 350 for about 40 minutes or until peach mixture is boiling on the sides and caramelized.
Serve warm with dairy-free vanilla ice cream or coconut whip cream.
Serving Size: 1 bar
Calories per serving: 320.66 kcal
Fat per serving: 17.59 g
Saturated fat per serving: 12.3 g
Carbs per serving: 37.97 g
Protein per serving: 6.65 g
Fiber per serving: 6.1 g
Sugar per serving: 15.64 g
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.
Love fruity summer dessert recipes? Check out my Gluten-free Strawberry Crisp here.