Peach Cobbler | Raederle's Raw Recipe

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Peach Cobbler

The peach cobbler consists of a nutbread, two peaches, and coconut cream.

Nutbread

  • 1 cup nut pulp (from making nut milk from pecans and/or almonds)
  • 1 pitted medjool date
  • 4 figs
  • 2 tablespoons raisins
  • ¼ teaspoon vanilla powder
The nutbread has a somewhat similar consistency to dough, and a similar flavor to a mildly sweet bread, such as banana bread.

To make nut pulp

  1. Soak nuts in a glass container over night in drinking water. 
  2. Leave the container on the counter in temperatures below 76 degrees Fahrenheit, or put it in the fridge in temperatures above.
  3. This is the nuts ratio I use, but you can vary it: 50% almonds, 40% pecans, 10% Brazil nuts
  4. Drain and rinse soaked nuts. 
  5. Blend with fresh drinking water in your blender until smooth. 
  6. Strain in a nut-milk bag. Squeeze thoroughly so that remaining nut pulp is very dry.
  7. Serve the nut-milk with another recipe, such as granola. 
  8. The remainder in the nut-milk bag is the nut pulp. 

Nutbread Directions

  1. Pit the date.
  2. Cut off the stems of the figs.
  3. Put all ingredients into your food processor.
  4. Process until everything sticks together in a lump, or until smooth. (It may not form a lump if your nut pulp didn't have all the oil and nut milk fully squeezed out of it. That's fine too, but I think it's better when it's drier because it's more like a bread texture.)


Peach Cobbler

  1. Spread nutbread on a plate. 
  2. Put plate in the fridge (or in the freezer if you're only going to leave it there for less than fifteen minutes). Make coconut cream. 
  3. Stow coconut cream in the fridge, or put it in the freezer for ten to fifteen minutes. 
  4. Slices one to three peaches. 
  5. Arrange peaches on top of the nutbread.
  6. Pour coconut cream over them until the desired amount is reached.

Enjoy

  1. Grab two forks, a friend and a camera.
  2. Send a picture of your dish to me, as well as a picture of the two of you enjoying it!

Nutrition

Based on the following portions:
[½ nutbread recipe + ½ coconut cream recipe + 1½ peaches]
  • ½ medjool date
  • 2 figs
  • 1 tablespoon raisins
  • ½ cup almonds
  • 2 tablespoons pecans
  • 1 Brazil nut
  • 1½ peaches
  • ½ Thai coconut's meat
  • 2 tablespoons cup young coconut juice
  • 2 tablespoons cup coconut oil
  • 2 tablespoons cup raw orange juice
  • ½ cup cashews
  • ½ tablespoon vanilla powder
Calories: 1403
Protein: 33 grams
Fiber: 21 grams
B1: 61%
B2: 83%
C: 44%
E: 144%
K: 35%
Iron: 51%
Magnesium: 152%
Potassium: 41%
Selenium: 207%
Zinc: 94%

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