Featured Ingredient: Peaches
Peaches - considered a stone fruit because of their stone-like pits – are at their flavour peak right now. For me, nothing beats standing over the sink and biting into a ripe peach as the juice runs down my arms.
Their orange hue hints at significant levels of beta-carotene, which the body converts to vitamin A, an essential vitamin for healthy eyes, bones and immune system. Peaches are also good sources of the antioxidant vitamin C and blood-pressure lowering potassium.
Perfect as an out of hand snack, peaches are great in cobbler recipes. Fruit cobbler’s typically contain a bottom layer of fruit topped with some type of sweet batter made with flour, butter and sugar. By using tofu to make the batter (trust me, you won’t even know its there) you can cut out the fat calories from the butter.
Blueberries, plums, apples, apricots are other fruits that would be wonderful in this recipe.
Muffin Tin Peach Cobbler
Adapted from Vegetarian Times
2 peaches, pits removed and chopped
6 oz. firm silken tofu (1/2 pkg.)
1 Tbsp. cider vinegar
¾ cup sugar of choice
1 tsp. vanilla extract
½ tsp. almond extract
1 cup whole wheat pastry flour
2 Tbsp. cornstarch
1.5 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Preheat oven to 350F. Divide peaches among 10 greased or paper lined muffin cups. In a blender or food processor, blend tofu and ¼ cup water until smooth. Add vinegar, sugar, vanilla, and almond extract and blend till sugar is incorporated. Add flour, cornstarch, baking powder, baking soda, and salt and blend until a smooth, thick batter forms, about 2 minutes. Pour batter over peaches and bake for 20 minutes. Let cool before unmolding.