Quinoa Peach Cobbler

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I’m always up for getting more whole grains in our dishes. I did some experimenting with millet the past few months, and I’ve turned my attention to quinoa. Although, there is some concern of the U.S. consuming too much quinoa, affecting the livelihood and lands of the native community where it is grown. The demand has raised so high, that those native to the land on which it is grown can no longer afford it. So, as with all things in life, I choose balance. We haven’t had quinoa in a while, and those round, rice-like grains make a perfect addition to oats in a cobbler topping.

I prefer my cobbler warm and even with a little ice cream. Surprisingly, my middle child wanted it cold right from the fridge. My oldest was perturbed she had to wait until I took some decent photos to be able to eat it. Soon enough, her desire was gratified!

Further Food Nutritionist Commentary:

It is great to have a gluten free option for this traditional dessert. The peaches are high in fodmaps so they may not be comfortable for all people with IBS, but others will have no problem. Likewise, quinoa can be rough on the digestive tract for some.


By Dianne Rishikof, MS, RDN, LDN

Quinoa Peach Cobbler

  • Prep Time:25 minutes
  • Cook Time:25 minutes
  • Servings: 9

Ingredients

1/4 cup dry quinoa
1/2 teaspoon ground cinnamon (optional)
1/2 tablespoon butter (optional)
1/4 teaspoon of salt (optional)

4 cups diced peaches ( frozen and thawed or fresh )
1 tablespoon cane sugar

2 cups old fashioned rolled oatmeal
1/2 cup brown sugar
1/2 cup tapioca flour
1 tablespoon arrowroot flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
4 tablespoons butter (diced)
2 tablespoons coconut oil (plus 1/2 teaspoon for greasing the pan)

Sprinkle of cinnamon and brown sugar for top (optional)

Instructions

1. Cook quinoa according to directions and set aside. To enjoy a more flavorful topping, I prefer to cook the quinoa with a little cinnamon, butter and salt.

2. Preheat oven to 375 degrees Fahrenheit.

3. Dice peaches and place in a greased 8 X 8 glass dish. If using frozen, simply thaw for a minute or two, by running under warm water, dice and then place in dish.

4. Mix in 1 tablespoon of cane sugar with peaches and coat evenly.

5. Combine arrowroot flour, tapioca flour, oatmeal, baking powder, salt, brown sugar, cinnamon and cooked quinoa in a bowl. Mix well.

6. Dice cold butter into cubes and using a pastry cutter, cut in the butter and the coconut oil to the dry mixture.

7. When well combined, add 1/4 cup of whole milk and continue to mix until mixture is completely blended.

8. Pour or crumble the cobbler topping evenly over the peaches. If desired, for a little extra treat, add a light sprinkle of cinnamon and brown sugar to the top (we’re talking less than a teaspoon).

9. Bake at 375 degrees F for about 20-25 minutes. Let cool.

1. Cook quinoa according to directions and set aside. To enjoy a more flavorful topping, I prefer to cook the quinoa with a little cinnamon, butter and salt. 2. Preheat oven to 375 degrees Fahrenheit. 3. Dice peaches and place in a greased 8 X 8 glass dish. If using frozen, simply thaw for a minute or two, by running under warm water, dice and then place in dish. 4. Mix in 1 tablespoon of cane sugar with peaches and coat evenly. 5. Combine arrowroot flour, tapioca flour, oatmeal, baking powder, salt, brown sugar, cinnamon and cooked quinoa in a bowl. Mix well. 6. Dice cold butter into cubes and using a pastry cutter, cut in the butter and the coconut oil to the dry mixture. 7. When well combined, add 1/4 cup of whole milk and continue to mix until mixture is completely blended. 8. Pour or crumble the cobbler topping evenly over the peaches. If desired, for a little extra treat, add a light sprinkle of cinnamon and brown sugar to the top (we’re talking less than a teaspoon). 9. Bake at 375 degrees F for about 20-25 minutes. Let cool.

Nutrition Information

Per Serving:  Calories: 280; Total Fat: 12g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 16mg; Sodium: 352mg; Potassium: 159mg; Carbohydrate: 42g; Fiber: 3g; Sugar: 20g; Protein: 4g

Nutrition Bonus:   Iron: 9%

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