Every month I demonstrate several raw dishes for the Creating Wellness Center of Commack. The purpose of these dinner demos is to introduce people to more enzyme rich foods that are easy to prepare.
I usually decide what to make by what is available. Of course, summer is wonderful for the abundance of fresh produce, and the peaches were particularly inviting, so I bought several pounds and decided to make a peach cobbler. After searching for recipes online, I came up with my own version.
Crust and Topping
2 cups walnuts, soaked, drained and dehydrated
1/2 cup raisins or Medjool dates (or combination)
- Place all the ingredients in a food processor fitted with the S-blade.
- Pulse until the nuts are coarsely chopped and the raisins and/or dates are mixed in. Texture should be crumbly. Remove about 1 cup of the mixture and set aside for topping.
- Continue processing the remainder of the mixture until the texture is fine and it sticks together easily when pressed.
- Pour into a 9-inch square pan and press firmly to form a crust on the bottom of the pan.
7 thinly sliced peaches
2 Medjool dates
1 Tbs. honey or agave
1/2 tsp. cinnamon
zest of one lemon
1 Tbs. psyllium husk powder (for thickening)
- Set aide about half the sliced peaches in a large bowl.
- Place the remaining ingredients in a food processor fitted with the S-blade and process thoroughly.
- Taste for sweetness and add more sweetener if desired.
- Pour mixture into the bowl with the sliced peaches and mix. (Note: you might want to reserve several slices to decorate the cobbler)
- Pour mixture into pan with the crust.
- Top with reserved crust crumble.