Guilt-Free Goodies
Whether it’s a reward after a long day or a little indulgence on the weekend, treating yourself to something sweet is one of life’s simple pleasures. But if you’re looking to cut back on sugar – or just want a healthier or more nutritious option – there’s good news: decadence doesn’t have to come at a cost. Read on for a wholesome twist on a classic fruity confection to satisfy your sweet tooth and feel good doing it.
“For me, creating a healthy dessert recipe means using whole food ingredients and making a smaller portion so there isn’t so much left over to overindulge or waste. I love peach season, and the fullness of flavor that the coconut sugar, cardamom, and rosemary syrup add to this recipe makes it a favorite of mine. Enjoy!” – Owner Lezli-O’Neal Lewis
Carving Rock’s Paleo Peach Cobbler
2
servings10-12
minutesDelicious Paleo Peach Cobbler Recipe
Ingredients
- For the rosemary syrup:
- 1 cup
maple syrup
- 1 twig
fresh rosemary, washed and patted dry
- For the almond biscuit topping:
- 1 cup
almond flour
- Scant ¼ tsp.
salt
- ¼ tsp.
baking soda
- 1 tsp.
vanilla extract
- 2 Tbsp.
coconut oil
- 2 Tbsp.
maple syrup
- ½ tsp.
apple cider vinegar
- For the peach base:
- 2
fresh peaches
- 2 Tbsp.
coconut oil
- 2 Tbsp.
coconut sugar
- ¾ tsp.
cinnamon
- ¼ tsp.
cardamom
- For the coconut whipped cream:
- 1 can
coconut cream or cream top from a refrigerated can of full-fat coconut milk
Directions
Heat the maple syrup in a pot over medium-high heat until just boiling. Turn off heat and drop in the rosemary twig. Set aside to cool.
In a bowl, add dry and wet ingredients for almond biscuit topping and mix until well combined.
Form into two dough balls. Flatten and bake at 350° for 10-12 minutes until slightly browned.
While the biscuits are baking, slice the peaches and sauté in a pan with the coconut oil, coconut sugar, and spices until bubbling. Transfer peaches to a heat-safe dish.
Whip coconut cream with a stand or hand mixer until fluffy.
Top with the biscuit, coconut cream, and a drizzle of rosemary syrup. Garnish with a few rosemary leaves.
