On joining the HASHTAGpaleo team!

I wanted to take the time to announce I will now be contributing to and representing HASHTAGpaleo! What started out as a means to share recipes on their Instagram, HASHTAGpaleo has now expanded into a full network after the website launch.
I loved participating in the Instagram features, and was even featured myself a couple times!

Now that I'm part of the team, I am going to be contributing to HPress Journal. The team is also producing videos, events, tours, etc. All the content is super fun, inspirational, and all about connecting globally. So, if you haven't, you should definitely check it out. I'm looking forward to connecting with some local, sustainable brands and restaurants. I'm also just really excited to be part of a such a creative, passionate team and I hope you enjoy the content I'm involved in. Thanks for all your support!

Cherry Cobbler (Primal/Paleo)

After deleting some irrelevant backposts, this is my 100th! Now on to more important things... cobbler. Every year we buy twenty pound boxes of peaches from a local farm and eat them all. I usually have grand intentions of canning, drying, and otherwise preserving them but instead we just eat, and eat, and eat the flesh while it's juicy and sweet. A few years ago I made a peach cobbler. I had never really been into cobbler. There are so many different kinds, but this kind is the sort where it's like cake batter poured over spiced, syrupy peaches and I was in love. Right now it's cherry season! There are stands popping up all over the road sides selling baskets of plump, colorful rainiers and deep red, sweet bings. I knew I had to do something with the pounds and pounds taking over our refrigerator. I thought back to that perfect peach cobbler, and had a go at it without grains or refined sugars. It turned out perfect the first time; those are the best types of experiments, especially since this one (full disclosure) started out with the intention of pie!
I used a combination of rainiers and bings, and I'm so glad I did. The filling is definitely indulgently sweet, so the rainiers were a nice pop of tart surprise amongst the sweet bings. I have a feeling you could do whatever the hell you want to this recipe (within reason) and it would still work. So feel free to adjust the levels of sweetener to fit your tastes, or exclude the tapioca flour entirely if you're not tolerant of that much starch. Also, this cobbler was lovely and indulgent fresh out of the oven after dinner, but even better cold the next morning with bacon. I can't wait to try this with my first box of peaches!

Cherry Cobbler

primal / paleo / grain-free / gluten-free 

Yield: 6-8 servings

For the filling:

1.5lbs cherries

2-4T honey or sweetener of choice, to taste

1T lemon juice

2T tapioca flour or thickener of choice

1/4c water

For the topping:

1 1/2c blanched almond flour

1/2c tapioca flour

1/4t sea salt

1t baking powder

1T cinnamon

5T grassfed butter

3T sweetener of choice*, or to taste

1 egg

1/4c hot water

*If granulated add with dry, if liquid add with liquids (see recipe)

Preheat the oven to 400 degrees.

In a saucepan, add the ingredients for the filling and cook over medium-low heat until thick and bubbly (about 3-5 minutes). Pour into baking dish of choice (8x8, or individuals). 

In a small bowl stir together the flours, salt, baking powder, cinnamon, and sweetener of choice if it's granulated. Cut in the butter until crumbly. Stir in the egg and sweetener of choice if it's liquid. Add the hot water, stirring until combined; spoon the topping over the filling, spreading to cover.

Bake for 12-18 minutes, or until golden brown on the top. Let cool slightly then enjoy! Store in the refrigerator.