Wash and drain 3 pints raspberries or blackberries. Place in
9-10” round, 5”deep casserole dish or 9”x13”cake pan. (For peaches:
quarter and peel, then cut each quarter into three wedges and
arrange in bottom of dish. You will need 12-18 peaches.)
Mix together:
1/4 c. Sucanat
1/3 c. honey
1 Tbsp. Summers Sprouted Spelt or Sprouted Wheat Flour
Gently fold into fruit.
Mix together:
1 1/2 c. Summers Sprouted Spelt or Sprouted Wheat Flour
1 1/2 tsp. baking powder
3 dashes of nutmeg
Cut in with two knives or a pastry blade:
1/4 c. cold butter
Add in and mix into a stiff dough:
1/4 c. kefir cheese
1 egg
enough water to make a total of 5 oz. (kefir, egg, & water)
1/3-1/2 c. Sucanat
Pinch off pieces of dough and place on top of fruit.
Sprinkle top with 1/4 c. slivered almonds.
Bake at 375 for 30-40 minutes.
Berry (or Peach) Cobbler
Ingredients
- 1/4 c Sucanat
- 1/3 c honey
- 1 tbsp Summers Sprouted Spelt or Sprouted Wheat Flour
- 1 1/2 c Summers Sprouted Spelt or Sprouted Wheat Flour
- 1 1/2 tsp baking powder
- 3 dashes nutmeg
- 1/4 c cold butter
- 1/4 c kefir cheese
- 1 egg
- 1/3-1/2 c Sucanat
- 3 pints raspberries or blackberries
Instructions
- Wash and drain 3 pints raspberries or blackberries. Place in 9-10” round, 5”deep casserole dish or 9”x13”cake pan. (For peaches: quarter and peel, then cut each quarter into three wedges and arrange in bottom of dish. You will need 12-18 peaches.)
- Mix together: 1/4 c. Sucanat, 1/3 c. honey, 1 Tbsp. Summers Sprouted Spelt or Sprouted Wheat Flour
- Gently fold into fruit.
- Mix together: 1 1/2 c. Summers Sprouted Spelt or Sprouted Wheat Flour, 1 1/2 tsp. baking powder, 3 dashes of nutmeg
- Cut in with two knives or a pastry blade: 1/4 c. cold butter
- Add in and mix into a stiff dough: 1/4 c. kefir cheese, 1 egg, enough water to make a total of 5 oz. (kefir, egg, & water), 1/3-1/2 c. Sucanat
- Pinch off pieces of dough and place on top of fruit.
- Sprinkle top with 1/4 c. slivered almonds.
- Bake at 375 for 30-40 minutes.
