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!