Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Grain-free baking has forced me to get a little creative in the kitchen. Starchy and slightly sweet, plantains make a wonderful stand in! Green plantains work best for this recipe because they have a higher starch content, but yellow plantains add a hint of sweetness. Applesauce makes a great egg-replacer in this Peachy Gluten-Free Cobbler that’s good enough to please any Southern palate.
Peachy Grain-Free Cobbler
Peachy Grain-Free Cobbler
Ingredients
Ingredients
- 3 720 cups mL sliced fresh peaches (or other fruit of your choice)
- 2 green plantain
- 3/4 180 cups mL applesauce unsweetened
- 1/3 80 cups mL coconut oil plus more for greasing
- 2 29.574 tbsp mL lemon juice
- 3 44.361 tbsp mL honey
- 1 14.787 tbsp mL vanilla extract
- 1/4 1.23225 tsp mL cinnamon
- 1/8 0.616125 tsp mL nutmeg
- 1/8 0.616125 tsp mL sea salt
Instructions
Instructions
- Preheat oven to 375 degrees F.
- Grease a baking dish or cast-iron pan with a small amount of coconut oil.
- Pour the sliced peaches into the pan, and spread them out so that the bottom of the pan is completely covered with a thick layer of fruit.
- Blend the remaining ingredients in a food processor until they form a thick batter, and then pour the batter over the peaches.
- Bake for 40-45 minutes, or until firm. Let cool for 20 minutes before serving.
