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Blueberry Peach Cobbler
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Ingredients (use vegan versions):
- 1 cup self rising flour
- 1 cup vegan sugar
- 1 cup full fat soymilk (silk, westsoy, vitasoy...)
- 2 ripe peaches, peeled and sliced
- 1 pint blueberries, rinsed if not organic
- 1 tablespoon of non-hydrogenated vegan margarine
Directions:
Preheat the oven to 450F. "Butter" an
8x8 baking dish, I think glass works
best. Sift the flour into a medium
bowl, mix in the vegan sugar and soymilk.
Batter will seem thin. Pour into pan.
Add fruit to the top of the batter, it
will sink in as it bakes. Bake on the
center rack for 25-30 minutes or until
it is lightly browned and the batter
seems firm to touch. Let cool a few
minutes. Great with vanilla Tofutti ice "cream"!
Nutrition info: I really don't know but
it can't be that bad for you. If you
use lowfat soymilk and margarine it
would be really lowfat but I guess still
have plenty of carbs.
Serves: 9
Preparation time: 10 minutes
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