Corn Free Peach Pumpkin Cobbler “Cornbread”

If you’ve got allergies, digestive issues, IBS, leaky gut or an autoimmune condition of any kind that prevents you from consuming corn, you will love this corn free Peach Pumpkin Cobbler “Cornbread” recipe.

I had to give up corn completely a number of years ago as a result of both allergies and hashimoto’s thyroiditis and it’s recipes like this that have been the most fun to create and make.

I used to seriously struggle to figure out what to eat that would actually keep me full enough to not want or need a snack in between. There were so many days where I’d pack like a few greens, a handful of chickpeas, a cucumber and some rice to work. Then, I’d wonder why I was starving all the time, unable to manage or maintain my weight and was developing serious gut health issues.

I wasn’t living. I was living to eat which is no way to live. I knew something had to change and I searched far and wide until I came across a protocol and solution that would help me understand how to nourish my body with the proper amount of nutrients while healing my gut.

This is where recipes like this one were created and the idea for my e-cookbook, Pan-Asian AIP was born, a fusion of Asian, Korean, Ukrainian and American gut healing recipes based on the Autoimmune Protocol was born.

Ingredients Used:

Tigernut flour: Tigernuts are not actually nuts at all but small tuberous vegetables that are grown similarly to potatoes. They have a sweet, nutty taste and have a number of nutrient dense health benefits. Most importantly, they are 100% anti-inflammatory. I would best describe the tigernut as a fantastic replacement for almond flour. Whereas almond flour can be a source of inflammation for many folks, tigernuts have no known inflammatory markers making them a safe and delicious flour to consume

Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root. 

Arrowroot starch: Arrowroot is native to Guyana, Eastern Brazil, Southeast Asia, Australia and South Africa. Once this tuberous vegetable begins to become starchy, it is harvested, dried and powdered. 

Coconut: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.

Eggs & Gelatin: If you are allergic to eggs, you may use gelatin as a substitute instead. Gelatin is the safest alternative for folks with allergies and gut health issues. I recommend using bovine gelatin to replace your egg. See notes below for how to make it

Substitutions (w/ links to purchase):

Almond flour: If you’re allergic to nuts or avoiding almonds while on the autoimmune protocol, you can substitute Tigernut flour in many recipes as a 1:1 sub. I usually purchase my almond flour from Trader Joe’s or Anthony’s on Amazon. 

Tigernut flour: If you don’t have access to tigernut flour, you may use almond flour instead. It has a similar texture but comes from the almond nut whereas tigernuts are not a nut at all but a tuber. I use the gemini brand of tigernut flour which can be purchased at whole foods or on amazon. 

Plantain flour: Plantain flour is made from unripe green plantains, is dehydrated and then ground into a flour. If you can’t find any, a good substitute is green banana flour which is made in the same way. 

Cassava flour: Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well. 

Carob powder: Carob is my go to for sweet treats. I don’t recommend using traditional cocoa or cacao powder because it is more bitter than carob. Carob is naturally sweet and when added to baked goods, creates a nice sweet flavor. When you swap it for cocao powder, you add in a bitterness that requires extra sweetener. If you do decide to use cacao instead of carob, I would recommend adding in 1/4 - 1/3 cup coconut sugar to increase the sweetness profile.

Arrowroot flour & Tapioca Starch: These are basically interchangeable in most of my recipes. When indicated, you may swap one out for the other. I purchase these either from almost any grocery store - HMart, 99 Ranch, Whole foods, etc and also on amazon.

Coconut milk: I use a lot of coconut products. If you are allergic to coconut milk, I recommend trying almond or cashew milk. Alternatively, you may try making your own nut milk using tigernut flour or making some banana milk with banana and some water. 

• Ingredients:

• 4 peaches

• 1/2 juice of one lemon

• cinnamon powder, to taste

• pinch of salt

• 150-200g steamed and peeled pumpkin or kabocha squash

• 1 egg or 1 gelatin egg (see notes above)

• 1/2 cup full fat coconut milk

• 1 tbsp apple cider vinegar

• 1 tbsp avocado or coconut oil

• dash of cinnamon

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tbsp orange carrot powder (optional but encouraged for color and flavor)

• 1/4 cup coconut flour

• 1/2 cup tapioca flour (sub arrowroot)

• 1 cup tigernut flour, sifted (sub almond flour)

• 1/4 cup desiccated coconut shreds

Preparations:

• Wash and peel your peaches making sure to remove any bruised parts. Dice them into even slices.

• Coat a cast iron skillet with some coconut or avocado oil. Then, lay the peaches into it. Add the lemon juice, salt and cinnamon and mix together with your hands.

• Turn on the stove and cook the peaches for 5-10 minutes until they’re soft and starting to bubble. While you do that start on your “cornbread” cobbler. Then, remove from the stove and set aside.

• Begin by washing, chopping and steaming your pumpkin or kabocha. I like using kabocha for this because it’s very thick and dense and creates a really nice thickness here. However, regular pumpkin would work just fine. Or even canned, although I encourage fresh if possible.

• Once it’s steamed and cooled, peel the skin (even if using kabocha). We are going for clean orange color here which means no green skin, even though it’s edible and delicious.

• Once it’s cool to touch, mash the puree in a food processor along with the egg, coconut milk, apple cider vinegar and oil. Remove from the food processor and transfer to a small bowl.

• In a larger bowl, combine the flours, salt, coconut flour, tapioca flour, tigernut flour, dessicated coconut shreds and orange carrot powder. Mix until well combined.

• Then, pour in the wet ingredients into your bowl and mix everything together until it begins to start coming together. Pour this mix on top of the peaches.

• Then, bake in the oven at 375F for 30-40 minutes until the “cornbread” is done and the peach cobbler is bubbling.

• Let it cool and set before cutting into it.