Peach Cobbler (Chickpea and Brown Rice Flour)

Prepare baking dish with no-stick cooking spray.

Layer 6 - 8 peeled, sliced peaches in the prepared baking dish.

Preheat oven to 375º.

In a medium bowl mix:

2 room temperature Eggs
3/4 Cup room temperature Milk
1/2 Cup Sugar
2 Tablespoons Butter

In a separate bowl stir dry ingredients together to make the batter:

1 Cup Garbanzo (Chick Pea) Flour
1/4 Cup Brown Rice Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Ginger
Dash of Salt

Combine wet and dry ingredients.

Pour about 1/3 of batter over peaches and stir a bit to mix batter into the fruit layers.

Pour remaining batter over top.

Jiggle dish and tap on counter gently to help air bubble rise to the surface.

Sugar can be substituted with Agave or other 'Sweetener' (1/2 cup). Milk can be substituted with Almond silk (3/4 cup). Butter can be substituted with Coconut oil ( 2 tbsp).
Refrigerate leftovers. Freezes well. Thaw completely first, before reheating in oven.

Bake @ 375 for 45 min in middle rack of oven until batter golden brown and center bakes through. Check with knife. Cool for 15 min before serving.

Serving Size: makes 12 3x2inch pieces (9x13 pan)

Number of Servings: 12

Recipe submitted by SparkPeople user TELLYGIRL.