Soaked Whole Wheat Cobbler

Summertime, and the livin’ is easy…
And the peaches are ripe!

Here’s a recipe I’ve modified for soaking,
and with significantly less sugar than any other recipe I’ve found.

Soaked Whole Wheat Cobbler
the night before:
combine 1 c. milk (or cream… mmm… cream) and 1 T whey
with 1 cup whole wheat pastry flour.
Let sit in a warm place overnight.

The next morning,
preheat oven to 400º,
and place 4 T butter in an 8×8 pan,
and place that in the oven to melt.

To your flour mixture,
add 1 T rapadura (or maple syrup)
and 1.5 t baking powder,
combine until the baking powder is incorporated.

Pour into preheated pan,
place sliced peaches (or any other fruit, really)
on top of batter.
Sprinkle with 1 T rapadura (only if it really, really needs it… I rarely use this).
Bake for approximately 1 hour.

Serve warm, with homemade ice cream for an extra special treat!


7 thoughts on “Soaked Whole Wheat Cobbler

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  6. Tried this with some whey from yogurt and coconut milk (So Delicious brand) and apples. Turned out really good except it got a little too done. Thanks for a new “soaking” recipe to add to my collection!

    • Hi Marsha –
      I’m glad you liked it! I’ve done this with coconut milk before too, and it’s quite tasty. The version I did this morning (with oats and apples) was fantastic! I love having basic recipes like this to tweak for each season.

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