Fruit Cobbler

 Healthy Version of Family Favorites

This recipe has been adapted to use ingredients that are a bit healthier than the typical version.

4 cups Organic Fruit of choice, can use fresh or frozen

               Mixing fruits is fun, like a berry mix with pears,

                           or apple, cranberry (fresh or dried) & walnuts 

1-2 Tablespoons Arrow Root, Water Chestnut Flour, Tapioca Flour, Rice Flour,

          or other thickener

½ cup Pure Maple Syrup, or Palm Sugar

¼ ground Cinnamon

1 teaspoon Organic Vanilla

3 Tablespoons Organic Butter

   

1 Cup White Spelt Flour 

1 Tablespoon Palm Sugar

1 ½ teaspoons Non-Aluminum Baking Powder

½ Teaspoon Sea Salt

½ cup Pacific brand Hazelnut Milk

Heat Oven to 400 degrees.  Mix thickener with cold water until liquid consistency with no lumps. In 2 quart sauce pan, mix fruit, cinnamon, vanilla, and lemon juice. Taste mixture and add more sweetener if desired. Bring to boil. Add thickener, stirring constantly. Boil until thickened, about one minute. Pour into ungreased 2 quart casserole dish. Keep hot in oven.

Mix Spelt flour, Palm Sugar, Baking Powder, and Sea Salt. Cut in Butter, until mixture resembles fine crumbs. Stir in Hazelnut Milk.  Drop dough by heaping Tablespoons over top of hot mixture. Bake until golden brown, 25-30 minutes.

Comments: 

Wheat and Corn are hybrids and cause insulin insensitivity, and are therefore major contributors to weight gain and diabetes. Patients with Adult Onset Diabetes that avoid wheat and corn usually test as no longer being diabetic. So my recipes are wheat and corn free.

Spelt Flour (the original form of Wheat), though not gluten free, is more easily digestible than Wheat. Thickeners other than Corn Starch are used here for the same reason.

Spelt Flour comes in White or Brown. White Spelt Flour, like white flour has had the bran removed and is therefore higher on the glycemic index than the whole grain version, but a lighter consistency for certain baking recipes.  Brown Spelt Flour is the whole grain version.  

              

Sweeteners used here are lower on the Glycemic Index than White or Brown Sugar, or Cane Juice or sugars, which are processed from Sugar Cane.

Hazelnut Milk is used instead of milk, to minimize the dairy. Other milk substitutes can be used but avoid the ones sweetened with Cane Juice.  Cane Juice is cheap and therefore the sweetener of choice for most milk substitutes. Hazelnut milk is sweetened with Brown Rice Syrup, a sweetener low on the glycemic index and more easily digestible than Cane Juice. I also like unsweetened Almond milk or unsweetened Hemp milk (unless you can find it with Rice Syrup).  Hemp milk has a creamier consistency than other milks.  I usually avoid Soy milk, which, unless it is Organic has most often been harvested with Round-Up, an herbicide that kills the foliage so just the beans can be scooped up. Soy used on a regular basis is also not advisable for Blood Type O’s (the most prevalent blood type), as it can inhibit the function of the Thyroid, not a good thing since the Thyroid supports every organ in the body, not to mention the Endocrine system as a whole. Western medicine learned some time ago that people with heart issues usually also had problems with their thyroid first.  

The majority of my recipes are dairy- free but sometimes there is just no good substitute for butter. The butter substitutes are highly processed and not as easily digestible as the real thing. 

 

Even the ‘Healthy Versions’ of sweets should not be consumed on a daily basis, and on occasion, go for the original versions, just not every day. Moderation is the key to a healthy and joyful life.

                                                            Health & Happiness,

                                                                        Nancy Burton, L.Ac.