It’s that time of year – heavenly Niagara On The Lake Peaches. There are so many ways to enjoy peaches! When I saw this Triple Tested Chatelaine recipe in the August 19, 2019 Hello Canada Weekly (No 674) Magazine, I just had to try to convert it to gluten free! It sounded too good not too!
*I did do some modifications – instead of plain yogurt (which I didn’t have, I subbed in the rich and creamy Liberte Mediterranee 9% yogurt; As this was originally a gluten recipe they called for all purpose flour – I created my own mixture of gluten free flours.
1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp xanthan gum
1/3 cup cold unsalted butter cubed
1/4 cup ground almonds
1/2 cup brown rice flour
1 1/2 cup Bob’s Red Mill All Purpose Gluten Free Flour
1 tsp xanthan gum
1 cup white sugar
1/2 tsp ground cinnamon
2 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
2/3 cup Liberte Mediterranee Coconut yogurt
2/3 cup olive oil
1/4 cup hot water
2 tsp vanilla
2 1/2 cups diced peaches
Position rack in centre of oven. Preheat oven to 375F.
Combine cobbler mixture of flour, sugar and cinnamon in a small bowl. Add butter. Mix together until crumbly. Set aside.
In a large bowl, Whisk flour with sugar, cinnamon, baking powder, baking soda, salt and nutmeg.
In a medium bowl, whisk eggs, yogurt, oil, hot water and vanilla. Stir into large bowl flour mixture until combined. Stir in peaches.
Divide batter among muffin liners. I like silicon liners as they are reusable. Fill to the top.
Sprinkle the cobbler mixture generously amoung the muffins. Remember these are gluten free muffins. The mixture will be quite sticky. But don’t worry – it will taste amazing and mix within the muffin mix.
Bake until a toothpick inserted into the centre of a muffin comes out clean. 30-40 minutes. Transfer muffins to a rack to cool.
Enjoy! These are full of flavour and super moist! You won’t believe that these are gluten free! Xo