Peach Cobbler

Peach Cobbler

8 or more cups fresh sliced peaches (peeled if you want I didn't bother)

1/4 teaspoon cinnamon

3/4 cup Sucanat

1/2 cup coconut oil, softened

3/4 cup Sucanat

1 1/2 cups whole wheat flour

2 teaspoon baking powder

1/2 teaspoon salt

1 cup vanilla rice or almond milk(or plain with vanilla added)

2 cups boiling water

3 tablespoon coconut oil

Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish. Stir together peaches with cinnamon and 3/4 cup Sucanat. Set aside. In a medium bowl, cream together softened coconut oil and 3/4 cup Sucanat. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop 3 tablespoon coconut oil in boiling water and pour all over peaches. Bake in oven 45 minutes, until golden brown. Top with "My Favorite Whipped Creme" or we thought it would be good with our home made vanilla "ice cream" recipe. We just use the "Pumpkin Pie Ice Cream" recipe and leave out the pumpkin and spices and add extra vanilla.

My Favorite Whipped Creme:

Take a can of coconut milk (not light kind) and get cold in fridge (preferably over night) Then open the can and with a spoon, spoon out only the thick stuff. Put into a small food processor or blender whip up then add about 3-4 Tablespoons raw or organic sugar more if you like it sweeter and ½ teaspoon vanilla. Blend until smooth and creamy use like whipped creme.