Thursday, February 18, 2010

nobody knows precisely where spelt orginated, but it was popular in the dark ages, so i am guessing nowhere good.

apparently, some people who are wheat sensitive/allergic/etc can have spelt. Leslie isn't one of them, praise Elvis! however, in my new babycakes cookbook she has spelt recipes for these people for whatever reason. as for me, let the replace spelt trials begin!

as i adore cobbler, i decided to start with the blackberry, peach& oat cobbler on page 126. how to replace 1 cup of spelt flour? well, for the first try, i thought i would use a pre made mix, bob's red mills baking mix has sorghum flour, fava bean flour, garbanzo bean flour and tapioca starch. i also used apples instead of peaches because fresh peaches in Colorado in February? i have more faith in santa. and apples, like stone fruit, hold their shape when baked. and since i used apples i replaced the cinnamon with nutmeg and added a wee bit of cardamom. result? not bad, but the cobbler topping didn't brown as well as i like and wasn't too crispy, more doughy. & i wasn't crazy about having it be spiced and no spices in the fruit. trial #2 had me using 3/4 c of bob's mix, then adding 2 tablespoons of coconut flour and a tablespoon of potato starch, and an extra tablespoon of tapioca starch. i upped to rolled oats to 1/2 cup (i am an oat fan). i also altered the recipe so that the spices got mixed in with the fruit. result? WOOHOO! the coconut flour lent it a more nutty taste, it was crispier and more evenly browned. more oats helped too, especially with crunch. so am going to post this recipe,(i also submitted it to slightly indulgent Tuesday) with my alterations:

Blackberry, Peach&Oat Cobbler

3 cups sliced fresh peaches, with skin
1 cup fresh blackberries
1/4 cup arrowroot
1/2 cup agave nectar
1 1/2 teaspoons salt
3/4 cup bob's red mills gfree baking mix (or your own)
2 tablespoons coconut flour
1 tablespoon potato starch
1 tablespoon tapioca starch
1/2 cup rolled oats (gfree certified, duh)
3 tablespoons evaporated cane juice, plus more for sprinkling
2 teaspoons baking powder
1 teaspoon ground cinnamon (or spice to your liking)
1/4 cup coconut oil, plus more for brushing
1 teaspoon vanilla extract
1/4 c hot water

Preheat oven to 325 degrees F. (i live about 5k, so i do 350) line bottom of 8 x 3 inch round cake pan with circle of parchment and brush with oil. or just brush with oil, if you have no parchment.
In small bowl, whisk arrowroot, cinnamon (or whatever spice you are using),and 1/4 teaspoon salt together. Add fruit and stir. Add 1/4c of the agave nectar, stir and set aside.

In medium bowl, whisk together the flours and starches, oats, 3 tablespoons of the evaporated cane juice, baking powder, and remaining 1 1/4 teaspoons of salt. Add the oil, remaining 1/4cup of agave nectar, the vanilla and the hot water to the dry ingredients. Stir until a moist dough is formed, like 4 min.

Using a rubber spatula, spread the fruit mixture evenly in prepared pan. Drop spoonfuls of batter over the top of the fruit, but DON'T SPREAD. Sprinkle the top with evaporated cane juice.

Bake the cobbler on center rack for 20-25 minutes, or until it is smelling divine and the fruit is bubbling through gaps in the crust and said crust is the shade of golden that you desire.

Let cobbler stand for 15 minutes before serving warm. I like mine with either a berry sorbet or coconut bliss coconut ice cream.

In the unlikely event that there is any leftover, it keeps for up to 3 days at room temperature, covered in plastic.

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