It’s Thursday and I’m having lunch with a friend. I love Judy, she is my hero. She was a single mom raising her two children and she did a great job. She put herself and what she wanted last and made those kids her first priority.
For years we shared the same sidewalk because we were side by side neighbors and friends. First neighbor and the friendship came a little later.
The first Christmas we were neighbors she invited us next door for Christmas Eve. As people began to arrive it was apparent that Judy knew how to cultivate friendship. We were an eclectic group, and here is the fun part, we all gathered at Judy’s for at least 20 years. We gathered every Christmas Eve, because well at first it was because we didn’t have any where else to go. Later it was because we couldn’t stand missing, it was the one day of the year we got to see each other.
Now as our families have grown up we all have other places to go, and grandchildren calling asking when we will be coming to their house. So today I am having lunch with my long ago friend.
I have a great recipe for you, from the cookbook Babycakes. This is so yummy I have made it twice and that’s why I don’t have much to report to you on my weight. I am see-sawing because I am not sticking to my plan. Oh isn’t that familiar? The plan–it can be weight loss, devotions, organizing, or exercising. The hard part is sticking to the plan, my road map for daily living.
Preheat oven to 325, I used a square baking dish.
3 cups sliced fresh peaches, unpeeled (I used canned peaches)
1 cup fresh blackberries (I used 2 cups frozen blueberries)
1/4 cup arrowroot
1/2 cup agave nectar
1 1/2 tsp. salt
1 cup whole spelt flour (could use whole wheat)
1/3 cup rolled oats (I used 2/3 cups)
3 TBS. evaporated cane juice
2 tsp. baking powder
1 tsp ground cinnamon
1/4 cup coconut oil
1 tsp. vanilla extract
1/4 cup hot water
In medium bowl, whisk together the flour, oats, 3 tbsp. evaporated cane juice, baking powder, cinnamon and remaining 1 1/4 tsp salt. Add the oil, the remaining 1.4 cup agave nectar, the vanilla and the hot water to the dry ingredients. Stir until a moist dough is formed.
Bake the cobbler on the center rack for 20 minutes (it took mine 35 minutes). It is done when the crust is golden. The juice from the fruit will bubble up through the gaps in the cobbler topping.
Let stand for 15 minutes before serving it warm.
This would be good with any kind of fruit. I found can’s of cherry pie filling on sale at Walgreen’s for $1.20 a can. I am thinking we may make this for Women in Touch using the cherry pie filling. We may add some peaches to the filling. I have reduced the sugar, it was fine but best with all the sugar LOL