I know it’s kind of late in the season to share this recipe but, on Sunday I picked up some organic peaches. They really needed to be used right away so I decided to make peach cobbler. This recipe is adapted from one I found on Tracye McQuirter’s By Any Greens Necessary site. I wanted to use less nuts than is usually found in raw desserts for two reasons. First, my tongue gets irritated by walnuts and pecans. Second, it is hard to find really raw nuts so I have been experimenting with using other ingredients. I usually have a jar of buckwheat crispies in my refrigerator so I used those. This time I halved the amount of nuts. Next time I will try it using all buckwheat or buckwheat and some other ingredient.
- 1 cup pecans
- 1 cup buckwheat crispies (sprouted and dehydrated buckwheat)
- ½ cup unsweetened dried shredded coconut
- 2 tsp fresh squeezed lime juice
- ½ tsp cinnamon
- 8 soft medjool dates, pitted
- 3-4 cups ripe peaches, peeled and sliced thin
- 1 ripe peach peeled and quartered
- 1 tsp fresh lime juice
- 1 tsp coconut nectar
- dash of salt
- Put the nuts and buckwheat ingredients in food processor and process until they are coarsely ground.
- Add the remaining crust ingredients and process until the mixture sticks together. You want to be sure the dates are well incorporated but do not over process.
- Set the crust aside.
- Spread sliced peaches on bottom of pie plate.
- Place the quartered peach and the remaining filling ingredients in food processor or blender and blend until smooth.
- Pour over the sliced peaches.
- Use a spoon to spread the filling around and in between the slices.
- Spread the crust over peaches.
- Press the crust down a bit to firm it.
- Serve as is or dehydrate servings for 30 minutes at 110º to warm slightly.
I love how fast and easy raw desserts are!
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This sounds delicious. Looking forward to trying it.
Do enjoy Ani!
I like this recipe I will try it.
Glad to hear it!