Shana Dean Reiki & Pranic Awakening

Spiced Peach Cobbler

Sweet Summer Peaches

Spiced Peach Cobbler
By Chef Shana

For the crust:
2 cups walnuts
½ cup raisins
½ cup dates, pitted

• Place all the ingredients in a food processor fitted with the “S” blade. Be sure to evenly distribute the dates and raisins. Separating the dates will keep them from clumping together while being processed.
• Process until coarsely chopped.
• Remove ¾ cup of the mixture and set aside. This reserved mixture will be used for the crumbled topping later.
• Continue to process the remaining mixture, the crust, until finely chopped.

Walnut Crust

• Pour this crust mixture into an 8×8 baking dish. Evenly distribute along the bottom of the pan then press firmly in place, forming a bottom crust.

Pressed Walnut Crust

For the filling:
6 ripe sweet peaches, thinly sliced

Ripe Organic Peaches

Sweet and Juicy

Sliced Peaches

Ground Cinnamon

½ tsp cinnamon

A dash, a pinch, a smidgen of nutmeg…

1 smidgen nutmeg

Psyllium

1 Tbl psyllium
¼ tsp lemon zest
½ cup dates, pitted

• Place half of the sliced peaches into a food processor fitted with the “S” blade.
• Add the remaining 5 ingredients: dates, cinnamon, nutmeg, psyllium and lemon zest.
• Process into a smooth sauce.

Spiced Peach Sauce

• Pour the sauce over the reserved sliced peaches and toss until completely incorporated, coating all the peaches evenly.
• Pour this mixture onto the prepared crust in the baking dish.

Sliced Peaches with Spiced Sauce

• Sprinkle the reserved crust topping evenly over the top of the mixed peaches and serve.

Cobbler Crumble

Note: As with all raw fruit desserts, this peach cobbler is fresh and full of enzymes, so it oxidizes quickly. It will last one to two days refrigerated, but it is best when served immediately.

Spiced Peach Cobbler

“A Georgia peach, a real Georgia peach, a backyard great-grandmother’s orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.”
~Melissa Fay Greene, ‘Praying for Sheetrock’